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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-23-2012, 02:52 AM | #47 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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Nice brisket.
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01-23-2012, 03:34 AM | #48 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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That brisket looks really good, Joe. But I don't understand. If a brisket can be cooked hot and fast, and turn out this good, what's the advantage of cooking it low and slow for a really long cook? Why would folks still do it that way?
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01-23-2012, 09:58 AM | #49 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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A very nice cook! That briskie looks outstanding. Thanks for sharing.
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01-23-2012, 10:25 AM | #51 |
Is lookin for wood to cook with.
Join Date: 07-10-11
Location: Delray Beach, FL
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More time so sit around smelling smoke and drinking beer...
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01-23-2012, 08:37 PM | #52 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I don't know. Some people like doing the long cooks, I guess.
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01-23-2012, 09:50 PM | #53 |
Full Fledged Farker
Join Date: 01-23-10
Location: North Richland Hills Texas
Name/Nickname : Ozzy
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Duuuuude, awesome as usual!!! I'm having members of my adult hockey team over for Super Bowl and will try this recipe on my Keg. Thanks!
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Ozzy |
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01-23-2012, 09:57 PM | #54 |
Full Fledged Farker
Join Date: 01-23-10
Location: North Richland Hills Texas
Name/Nickname : Ozzy
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Got a question....Did you put it back in the pan again after you applied the molasses glaze?
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01-23-2012, 10:11 PM | #55 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I believe I put it right on the grate with direct heat. You can use a sweet BBQ sauce, a rub with sugar in it, or the glaze. Either one will work fine.
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01-23-2012, 10:16 PM | #56 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Now wait just a cotton-pickin minute.......you CAN'T cook a brisket in 4.5 hours!
Looks good Joe! Looks REAL good. Don't know how I missed this the first go round....
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02-04-2012, 07:39 PM | #57 |
Full Fledged Farker
Join Date: 01-23-10
Location: North Richland Hills Texas
Name/Nickname : Ozzy
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So I'm using this method today, in the resting in the cooler period at this point, took 5 hours on my keg to probe like butter. Thermapen was showing 211d....lovin this!
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02-04-2012, 10:09 PM | #58 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Sounds great! Got any pron?
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02-04-2012, 10:19 PM | #59 |
Full Fledged Farker
Join Date: 01-23-10
Location: North Richland Hills Texas
Name/Nickname : Ozzy
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Rested and foiled for 2 hours in a cooler between newspaper with a towel to cover. I've sliced the flat, had a nice ring from the mesquite I used. Had that pull and give texture, awesome. I chopped up the point and the fat had melted in a lovely beefy goo, im sure partly due to that beef consomme injection, way better than broth for sure.I'm sold,this is how i make a brisket from now on.
Thanks Bo!
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02-04-2012, 10:28 PM | #60 |
Full Fledged Farker
Join Date: 01-23-10
Location: North Richland Hills Texas
Name/Nickname : Ozzy
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Pron as requested!
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Ozzy Last edited by ozlites; 04-06-2021 at 02:14 PM.. |
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Tags |
brisket, glaze, Hot and Fast brisket, inject, injection |
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