MMMM.. BRISKET..
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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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Old 09-15-2018, 07:46 PM   #16
sudsandswine
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Quote:
Originally Posted by Stingerhook View Post
I didn't know a brisket could be a piece of art.
I'll reserve judgement for after it comes out of the warmer and into my belly. I must admit, it did look pretty nice going into it though.

I stuck my hand in and touched the foil pan, meat is still pretty hot so I'll probably let it chillax another couple hours.
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Old 09-15-2018, 08:06 PM   #17
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Glad I had my drool rag close to hand.
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Old 09-15-2018, 08:18 PM   #18
BBQ Freak
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Brisket looks killer and glad the trailer thing is working better for you than the golf cart model .
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Old 09-15-2018, 08:54 PM   #19
Decoy205
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Looks awesome. Can’t wait for the money shot! Good pics as well. What kinda wood did you use?
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Old 09-15-2018, 09:52 PM   #20
sudsandswine
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Well it turned out pretty tasty...definitely had a crispier bark to it. I would say I maybe slightly overshot the temp, or maybe the carryover heat continued the cooking after I removed it from the Shirley more than I anticipated - my median temp was probably 325* the whole cook, definitely spent some time close to 350* which is a solid 50-60* higher than my normal upper temp...probably my hottest brisket cook to date, definitely so for the stick burner. I'll take slightly overcooked vs slightly undercooked with brisket every day of the week though. I think next time I'll probably tone the heat down a notch and go back to butcher paper, I just never like my nekkid briskets as much. Since this brisket was so small I didn't bother separating the flat and point before slicing like I normally do which resulted in slicing with the grain on some of the point which was already a tad on the overdone side.

Enjoyed the cook though and that's what matters







What the still picture didn't capture is the nice fatty juices slowly oozing from the brisket after this slice.

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Old 09-15-2018, 11:11 PM   #21
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It's great to see a local guy turning out such great food. Always look forward to your cook posts. If you ever host a brisket class, let me know!
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Old 09-15-2018, 11:25 PM   #22
sudsandswine
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Quote:
Originally Posted by TravelingJ View Post
It's great to see a local guy turning out such great food. Always look forward to your cook posts. If you ever host a brisket class, let me know!
Oh...you're much too flattering, you should see the ones I don't post
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Old 09-15-2018, 11:37 PM   #23
KORND4WG X
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Wow looks great. That juicy slice got my attention
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Old 09-16-2018, 12:19 AM   #24
DefTaker
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That looks nice and most with a great bark. How long was this H&F cook?
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Old 09-16-2018, 09:23 AM   #25
Clasko2
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Looks absolutely awesome! Thanks for sharing.
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Old 09-16-2018, 10:13 AM   #26
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Looks damn good to me I’ll take a sammie!
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Old 09-16-2018, 11:20 AM   #27
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That looks excellent. I am glad you did with Shirley wanted to do
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Old 09-16-2018, 11:58 AM   #28
jimbotx
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Still looks pretty juicy to me - nicely done.
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