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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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11-27-2004, 03:17 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Brisket injection?
OK folx,
I am thawing out my first brisket and I need some advice. Should I inject a brisket or just rub it and smoke it? Gonna cook it Monday. Mista
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-27-2004, 03:23 PM | #2 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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Mista - I just rubbed mine last night with Head Country - thanks a million whoever the fark sent it to me.. I usually use the DP marinade in the recipe files. Sometimes rub after the DP, but not always. Never tried injecting
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tk PitBitch |
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11-27-2004, 03:26 PM | #3 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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Since it is your first one I would suggest going without an injection as a bench mark for future cooks. You can inject in the future compairing what you like and dislike about different techniques.
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
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11-27-2004, 03:38 PM | #4 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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OK. I'll rub it and wrap it. Anybody know where there is a good article about cooking and separating the flat and the point?
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-27-2004, 04:05 PM | #5 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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Cook fat side down until the internal reaches about 180 internal, foil add some apple juice and place in a dry cooler. On full brisket I would go higher but you don't have the point to add protection. Place foiled brisket in dry cooler for couple hours.
Add the juice you find in the foil when you make up the sauce to be used, it enhances the overall beef flavor.
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
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11-29-2004, 01:58 AM | #6 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Ok,
My brisket is rubbed and is sitting in a cooler right now. I am going to get up and put it on the smoker tomorrow morning before I go to the gym. I'll post some pics tomorrow. Mista
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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