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 08-16-2019, 10:25 PM   #1
16Adams
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Default Brisket 🙌

Almost 14# Choice Angus Brisket. Trimmed lightly. Fat side slathered with Valentina’s and seasoned with oak smoked garlic pepper. Meat side slathered with Valentina’s and a then layer of Better Than Bullion Beef, then Seasoned with Trader shoes BbQ coffee/garlic rub. Into the fridge overnight. Tiernan SOB loaded waiting on me to have coffee and light the fire. Goodnight
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Old 08-17-2019, 12:18 AM   #2
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See ya in the morning.

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Old 08-17-2019, 12:25 AM   #3
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Sweet TBS dreams, looks great can’t wait to see the finished product.
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Old 08-17-2019, 07:51 AM   #4
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Awakened 0450 and cranked “ain’t even done with the night” Mellencamp. My bad thought wife was thru sleeping as well. Coffee and fire lit. Brisket placed.
Sunrise smoke
Amen
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Old 08-17-2019, 07:57 AM   #5
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Old 08-17-2019, 08:00 AM   #6
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I don’t mind “the Doghouse”

There’s beer there.

Pink Moon
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Old 08-17-2019, 08:29 AM   #7
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You are off to a great start
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Old 08-17-2019, 10:09 AM   #8
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Good meal ahead Adams.
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Old 08-17-2019, 02:14 PM   #9
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And that's a wrap. Wife was doing the polite table slap. Well she told me I was good, same thing-right? There is something about hitting a brisket in the sweet spot that you give the beef all the credit. Likewise when the protein misses you take all the blame. This was a grand slam thank you Choice Angus). BALi veggies rounded out the colorful sides- Sam Adams Oktoberfest gets an assist on the beverage. Tiernan SOB with 3 wood blend the whole way. Thank You.
"there are a lot of people I'd like to thank, but I don't talk to them anymore" Burt Reynolds
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Old 08-17-2019, 02:40 PM   #10
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Very nice. Looks great.
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Old 08-17-2019, 02:54 PM   #11
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Looks delicious!
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Old 08-17-2019, 04:23 PM   #12
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Yeppers!
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Old 08-17-2019, 04:29 PM   #13
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That looks great!

Interesting idea on the Better than Boullion addition... I'd be interested in trying that next time I fire up a brisket.

Smart move on the early morning cook - it's bloody hot out there today.
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Old 08-17-2019, 04:40 PM   #14
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It is warm. Did a 3.5mi urban hike followed by a 1:22 bike ride while monitoring the SOB. Wife said @your crazy@,
Reckon that’s better than boring;-)

Wife had Bunco away Thursday evening. Harry Soo had a video where he explains the bullion method. Made sense. He just recommended using a less salty rub. I honestly try to avoid msg- but I don’t necessarily run backwards. Sometimes when I shop without my readers things slip by.

My newest pursuit is Portuguese Sausage Flavored SPAM. I probably have the lamest search history-ever.

Stay cool. It’s here for many more days
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Old 08-17-2019, 08:51 PM   #15
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What the hell, you skinning that brisket with that knife?......
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