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 06-23-2018, 03:53 AM   #1
Whitewookie
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Default Butt & Brisket... Here we go!

Wish me luck boys! This is by far my biggest cook, and only my third cook on the WSM.

On at 0415, currently cruising at~265.

I’ll keep you updated, even if I totally blow it.

VR,
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Old 06-23-2018, 04:54 AM   #2
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Darn fine start to the day.
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Old 06-23-2018, 05:25 AM   #3
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You got this, it's just meat and heat!
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Old 06-23-2018, 07:13 AM   #4
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Sweet! I screw things up regularly. Drinking heavily assists with that
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Old 06-23-2018, 07:22 AM   #5
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Enjoy it man, you got this. LOVE both of those meats, and love my WSM too!
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Old 06-23-2018, 07:30 AM   #6
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Quote:
Originally Posted by Jason TQ View Post
Sweet! I screw things up regularly. Drinking heavily assists with that


That is definitely in the plan Jason. My son (Also Jason) and his family are driving down from Virginia, arriving about noon. Then it’s game on.

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Old 06-23-2018, 07:40 AM   #7
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Thanks for the encouraging words. Things seem to be going pretty smooth so far.

WSM hanging within 5 deg of 250.

Both cuts climbed fairly quickly to 150ish, then slowed down and are progressing slowly with the brisket 10-15 deg higher.

Still deciding whether to foil or not. Gonna check the bark on the brisket at about 180 and see.

Feel free to throw knowledge at me.

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Old 06-23-2018, 07:51 AM   #8
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Good luck. I'm trying my 1st PBC brisket. I was going to go my normal route but since this isn't for a bunch of guests, I decided to experiment.
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Old 06-23-2018, 08:59 AM   #9
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Quote:
Originally Posted by Whitewookie View Post
That is definitely in the plan Jason. My son (Also Jason) and his family are driving down from Virginia, arriving about noon. Then it’s game on.

VR,
Harold


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Drinking? Screwing it all up? Or both?

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Old 06-23-2018, 09:05 AM   #10
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Unless somehow you got bad meat (or it hit that danger zone for too long) even bad BBQ is pretty decent... I've only had truly inedible BBQ once, and it was a restaurant that opened and closed in the same month...
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Old 06-23-2018, 09:40 AM   #11
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Quote:
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Drinking? Screwing it all up? Or both?

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Well, one is planned, the other is a definite possibility. [emoji16]


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Old 06-23-2018, 09:41 AM   #12
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Quote:
Originally Posted by JU View Post
Good luck. I'm trying my 1st PBC brisket. I was going to go my normal route but since this isn't for a bunch of guests, I decided to experiment.


Good luck to you as well Sir.

VR
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Old 06-23-2018, 09:46 AM   #13
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Quote:
Originally Posted by JEStucker View Post
Unless somehow you got bad meat (or it hit that danger zone for too long) even bad BBQ is pretty decent... I've only had truly inedible BBQ once, and it was a restaurant that opened and closed in the same month...


Seriously, everything seems to be going good so far. The brisket hit a little stall at about 165 for about an hour, but we’re cruising now.

I’m pretty sure it will be at least edible.

VR,
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Old 06-23-2018, 10:46 AM   #14
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Sounds like its going well. Keep us posted
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Old 06-24-2018, 10:04 AM   #15
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I’m calling it a success. The brisket was tender and had good flavor, but it was a little drier than I would like.

The Boston Butt was spot on, flavorful and juicy. Basically fell apart when I tried to transfer it to a casserole for pulling.

Thanks for the help.

VR,
Harold



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