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 07-26-2014, 10:45 AM   #1
silverfinger
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Default Brisket Day!

It's 8:30 in the morning and I'm letting the old Kamado come up to temp before I drop 15 1/2 lbs of brisket into it.

I'm cooking this for my wife, aka MaBBQ.
She went on this diet about 5 months ago and all her protein mainly comes from BBQ. She likes the brisket the best so when she starts running low I start to hear about it. So far she has dropped over 50 lbs.

Anyway, back to the brisket. Since I will be here all day smokin meat I thought I would post pron during the cook. I'm gonna have to cook something for the kids later on today so maybe I will post photos of that as well.

Pron to be posted soon.
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Old 07-26-2014, 10:48 AM   #2
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You got up staged by a Brisket I'll pray for ya!
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Old 07-26-2014, 11:19 AM   #3
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Looking forward to the results. I'm curious to see how fast and at what temps you do your brisket. I started my 14lber at 10 last night, and was quite surprised to hear the temp alarm go off at 3 am ish, when it reached 165.

Love me some brisket!
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Old 07-26-2014, 11:20 AM   #4
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Good on you, Ray! That's love right there. I'm pulling up a chair.
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Old 07-26-2014, 11:44 AM   #5
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I rubbed this brisket down with equal parts of kosher salt, corse pepper and granulated garlic.
Attachment 99792
image.jpg
Got it on the smoker at 9:00am, pst

Wonder if I can smoke my brisket longer then Big Mista.
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50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
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Old 07-26-2014, 11:46 AM   #6
deguerre
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Don't count until you've been meme'd...
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Old 07-26-2014, 12:29 PM   #7
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That is a nice lookin hunk of Cow.
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Old 07-26-2014, 01:06 PM   #8
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I find if I start cooking brisket at 220 the meat temp rises to fast in this type of smoker.


So, Been running the temp under 200 for the first 2 hrs.
Meat is up to 102.

No hurry today, no hurry at all.
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Ten Bears. Dances With Wolves

Smoking up the "Fattened Fat Of The Cow".
Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
Blackstone griddle.
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
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Old 07-26-2014, 01:14 PM   #9
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Old 07-26-2014, 01:19 PM   #10
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Can't wait to see the results
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Old 07-26-2014, 02:37 PM   #11
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Quote:
Originally Posted by silverfinger View Post

No hurry today, no hurry at all.
Sounds like several beers will be consumed. Looking forward to the sliced point pics.
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Old 07-26-2014, 02:44 PM   #12
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Waiting patiently!
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Old 07-26-2014, 02:46 PM   #13
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Sounds Great ray Congrats to your wife Thats awesome
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Old 07-26-2014, 03:28 PM   #14
silverfinger
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Might be time to add a little fuel. Temp Starting to drop below 190.
Photo of brisket to come from the 5hr mark.
image.jpg
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At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves

Smoking up the "Fattened Fat Of The Cow".
Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
Blackstone griddle.
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
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Old 07-26-2014, 04:32 PM   #15
mchar69
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Holy Low and Slo Batman!
When are you gonna crank it a bit?
Never? Blu will be sad.
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