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jmoney7269
04-02-2013, 09:43 PM
Briskets were on sale for 1.47 lb so I bought a few for eatin. Turned outing ugh fine. Cooked @300 and wrapped in BP @175 and cooked to 210, let it sleep in the Cambro for 6 hrs, came home for lunch and sliced it. Oh man I goes hard in a southwest hand made tortilla with some jack cheese and eggs. Also gonna make a brisket omelette, one of my favs.
The video
J$ vault comp brisket practice - YouTube
My last omelette
http://i897.photobucket.com/albums/ac174/justinmargist/BCC3E7BD-3321-4424-A6C7-667997997BAF-140-000000159205E2D7.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/90AC2D45-DF8F-4359-AB18-2786EFB85631-140-00000015B12390B5.jpg
My last briskie grilled cheese (gruyere)
http://i897.photobucket.com/albums/ac174/justinmargist/723c12c0.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/ab778b43.jpg
In my opinion cooked brisket on standby is Always a good thing

landarc
04-02-2013, 09:56 PM
Nice lunch you had there, ready brisket is nice.

JS-TX
04-02-2013, 10:52 PM
Super nice J$!!

BigBellyBBQ
04-03-2013, 02:04 AM
mean ars meal there!!
I did a brisket ruben...saurcraut ....swiss chess....horse raddish russian dressing..on rye...real tasty but yours loooks EXTREMLY tasty!

jmoney7269
04-03-2013, 06:24 AM
mean ars meal there!!
I did a brisket ruben...saurcraut ....swiss chess....horse raddish russian dressing..on rye...real tasty but yours loooks EXTREMLY tasty!

Man I love me a good Reuben! I'm inspired.

Untraceable
04-03-2013, 06:37 AM
Is that from running your vault with the fire box in the main chamber? does the reverse flow set up seem effected by it?

jmoney7269
04-03-2013, 06:50 AM
It was setup indirect per factory. The direct setup kinda makes a mess in the chamber. i dont do It unless my UDS takes a dump!

ButtBurner
04-03-2013, 06:52 AM
aint fair!!

I just took my blood pressure meds, now I see this

why is this stuff not good for you???

grrrr

TIMMAY
04-03-2013, 07:10 AM
I absolutely love the epic breakfast after making brisket or chuckies. Pulled pork is okay... But brisky in the eggs tastes so much better!

DCFIREMANN
04-03-2013, 07:48 AM
Now that looks very good!!!!! Oh and I am NOW hungry this morning!!!!

Be Safe

THE DAWG

VA-Dave
04-03-2013, 07:54 AM
I love a good omelette, and that looks like a great omelette!

Dave

Arlin_MacRae
04-03-2013, 10:03 AM
Moved to Q-talk.

jmoney7269
04-03-2013, 11:22 AM
Lunch!
http://i897.photobucket.com/albums/ac174/justinmargist/EBC7C036-3F46-416E-BFCC-1307FAC62673-2917-0000042B2F74A98B.jpg
My buddy Bradley that works at a BBQ shop called me up, said he got me another comp brisket pulled, gonna go pick it up at his house after work.
http://i897.photobucket.com/albums/ac174/justinmargist/AAB55964-4443-4CED-B522-E9984D84E2CF-2491-0000036F20AB6331.jpg

Big M1ke
04-03-2013, 11:24 AM
:clap2:

JS-TX
04-03-2013, 11:34 AM
Nice lookin lunch.. better than what I had haha
I've got a prime brisket that looks a lot like yours sitting in my garage fridge now. Really tempted to cook it @home vs. my next comp..:heh:

hcj3rd
04-03-2013, 12:00 PM
Good looking food. Thanks for sharing.

jmoney7269
04-03-2013, 12:20 PM
Nice lookin lunch.. better than what I had haha
I've got a prime brisket that looks a lot like yours sitting in my garage fridge now. Really tempted to cook it @home vs. my next comp..:heh:

It's like 18 days old, so it's got 32 more to go before it hits the deep freeze. I like 50 day aged the best. Do you age yours?

JS-TX
04-03-2013, 12:35 PM
It's like 18 days old, so it's got 32 more to go before it hits the deep freeze. I like 50 day aged the best. Do you age yours?

I've aged a brisket once for about 30 days and I ended up with a purple smoke ring. Other than that I didn't notice that much of a difference, I probably needed to go longer. I read here that the myoglobin in the brisket oxidizes and that's why I got the purple smoke ring. Have you ever gotten a purple smoke ring?

JandJbuidasmoker
04-03-2013, 12:53 PM
Can someone block him from posting anymore pics!!! These are causing me to stop working and have to wipe off my keyboard!!! lol

jmoney7269
04-03-2013, 01:15 PM
I've aged a brisket once for about 30 days and I ended up with a purple smoke ring. Other than that I didn't notice that much of a difference, I probably needed to go longer. I read here that the myoglobin in the brisket oxidizes and that's why I got the purple smoke ring. Have you ever gotten a purple smoke ring?

I have gotten purple smoke rings from TQ but my smoke rings are always bright red from the fresh cherry wood. Your brisket didn't do very much in 3" days. Bout day 45 is where the magic happens, it's like the cryo just doubled the blood. Brisket smells kinda musty but once you rinse with cold water and trim it, the smell goes away

garzanium
04-03-2013, 03:12 PM
Great vid as always sir.On the next one- can you possibly make a video on how to slice for comp? Im a noob and have never done a comp and am looking to learn how to properly slice the brisket(just got my 14" Wusthof im dying to use). I have not had any luck finding a walk through or vid online. Would really appreciate it!

trufunk
04-03-2013, 04:43 PM
Great video!

jmoney7269
04-03-2013, 07:52 PM
Great vid as always sir.On the next one- can you possibly make a video on how to slice for comp? Im a noob and have never done a comp and am looking to learn how to properly slice the brisket(just got my 14" Wusthof im dying to use). I have not had any luck finding a walk through or vid online. Would really appreciate it!
It has alot to do with what you buy and the grain direction of the meat. IMO it takes 2 people to properly slice a brisket thats cooked with a perfect pull but not fall apart, and a super razor sharp 12" slicer. Screw the electric knives for brisket. I always slice brisket with one hand on the meat and my wife holds the slices already cut against my knife. That way it looks still like a whole brisket. Once we slice through bout 80% of the brisket we stop and do a pull and taste test on a few slices, if its to our liking, we don't even slice the other one. We vacum pack it for the next comp and just heat it up. JUST KIDDING! :caked: there was actually a top rankin sanctioned team that got caught doing that.
We take it home and use for baked potatoes chopped. If we don't want it, I donate it to our "associate in need" program our store does. Chopped brisket baked potatoes with pickles for $5. Only like 10 of us do it. Hell my dogs don't even like BBQ anymore, they prefer dog food :mad2: so I can't let it go to waste. Here is my score today. Had to finish up my supply for my cookoffs. I hate it when my stash gets low!
Notice I mark the pack date for aging
http://i897.photobucket.com/albums/ac174/justinmargist/44F4E3FA-B222-4352-B5D7-FE1E3D2BDC08-3396-00000475FDC95549.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/1B26B659-D5D5-4805-A768-7E1A612525D1-3396-00000475E4FA03FE.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/1611DE5A-CF55-4BAA-A64B-BA50A75E3FA2-3396-00000475E974DDF0.jpg
Look at that marbling! Staight small bones, thick all the way across 3.5-3.75 lbs each. It always helps to tip your butcher that let's you dig through his meats.
Nobody gets the cuts I do from this place. Nobody Said competition was cheap. I leave with the peice of mind that I got the exact product I wanted. We Doug through 11 cases today for those 6 ribs. That's 188 ribs. My boy is good to me. I feel sorry for most that don't have a really good source and really bad for folks that don't live In tx that have to settle for mail order and you get what you get.
http://i897.photobucket.com/albums/ac174/justinmargist/3BBA2BAC-C45E-4F1D-85E8-7D90B1A8AC5C-3396-00000475DB0AA3D3.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/1C19F7E5-12B9-4760-90EE-E98E7DC21392-3396-00000475D013472C.jpg

Johnny_Crunch
04-03-2013, 09:28 PM
Nice pr0n!

JS-TX
04-04-2013, 12:57 PM
Great score of meat indeed. Every single time I visit the grocery store I always look for some nice ribs for comp. purposes. Sometimes I need to visit 2 or 3 stores to get what I need the week or 2 leading up to a comp. It's worth it though.

treytexag
04-04-2013, 02:37 PM
Briskets were on sale for 1.47 lb so I bought a few for eatin. Turned outing ugh fine. Cooked @300 and wrapped in BP @175 and cooked to 210, let it sleep in the Cambro for 6 hrs, came home for lunch and sliced it. Oh man I goes hard in a southwest hand made tortilla with some jack cheese and eggs. Also gonna make a brisket omelette, one of my favs.
The video
J$ vault comp brisket practice - YouTube (http://www.youtube.com/watch?v=ruBmd4VaPxU)
My last omelette
http://i897.photobucket.com/albums/ac174/justinmargist/BCC3E7BD-3321-4424-A6C7-667997997BAF-140-000000159205E2D7.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/90AC2D45-DF8F-4359-AB18-2786EFB85631-140-00000015B12390B5.jpg
My last briskie grilled cheese (gruyere)
http://i897.photobucket.com/albums/ac174/justinmargist/723c12c0.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/ab778b43.jpg
In my opinion cooked brisket on standby is Always a good thing

Jmoney, dude that food looks delicious. I guess I've lived a sheltered life - never had a brisket omelet before. . . .