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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-11-2013, 07:37 AM   #16
SmokinJohn
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Daaaaaaayyyyyyyyum! Nice brisket!
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Old 02-11-2013, 07:41 AM   #17
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Thanks everyone. It was just a typical store bought packaged 14 pound brisket. It did have a lot of hard fat on it which I cut off leaving about 1/4 of fat. it had some decent marbling in it but certainly not even close to wagu. Smoke flavor was perfect.I used a combo of pecan and applewood. As far as texture you could pick up a piece with tongs and it wouldn't break in half but you could take a bite out without resistance. Perfect moisture content. Probably one of the best pieces i've done
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[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
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Old 02-11-2013, 11:18 AM   #18
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That looks delicious!
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Old 02-11-2013, 11:22 AM   #19
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Great cook. Nice job


Have fun and happy smoking
BBQ UP
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Old 02-11-2013, 02:42 PM   #20
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What did you cook it on? I wanna try it on my UDS, scared cooking it at 350 without a water pan...
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Old 02-11-2013, 05:05 PM   #21
BayoustateBBQ
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used an offset smoker with a water pan. Keep in mind I did this per Myron:

Beef injection and marinade-1 qt water, 3 tbsp Bullion powder ( I couldn't find it so I crushed up 9 Bullion cubes which equals 3 tbsp), 1 15 oz can strong beef broth ( I just used reg beef broth). Bring to a boil in pot stirring frequiently until disolved then let cool.

Place brisket in large alum pan fat side up. Inject brisket every 1" square all over brisket until you have used 1/2 the injection. Flip brisket over and pour remaining marinade over meat. Cover and refrig atleast 6 hours or overnight.

Get your smoker to 350*
remove brisket from pan discard marinade and add your rub. Put back in pan and put in smoker. I used a small meat rack inside my pan to keep the meat off the bottom to allow air circulation.

Cook 2.5 hours

remove from smoker,cover with foil and cook additional 1.5 hours until brisket point is 205*

remove from smoker and cover pan with thick blanket 3-4 hours and lest rest. (I ran out of time and just let it rest 1 hour)

You can use the remaining juices in the pan as an aujus sauce to pour over your brisket.

Using this method was the best brisket I have ever done.In competition you can probably get by with your injection since you prob can't marinade it that long.

PS: I also used my new wood chunk smoking contraption:
http://www.bbq-brethren.com/forum/sh...d.php?t=153464
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[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
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Old 02-12-2013, 12:32 AM   #22
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That recipe doesn't allow for enough beer time
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Old 02-12-2013, 09:26 AM   #23
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Maybe that's why it turned out so good rofl
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[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
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Old 02-12-2013, 10:15 AM   #24
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That's fast. Looks awesome.
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Old 02-12-2013, 12:30 PM   #25
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That's some top grade smoke ring there!
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Old 02-13-2013, 10:52 PM   #26
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That's looks good... That's fast
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Old 02-13-2013, 11:11 PM   #27
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Quote:
Originally Posted by RevZiLLa View Post
That recipe doesn't allow for enough beer time
Which may be why Myron sticks to Crown Royal
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Old 02-14-2013, 12:36 AM   #28
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Look like some outstanding results! I LnS'd for many many years. SO much wasted time. HnF is the only way I do brisket anymore. Thanks for sharing!
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Old 02-14-2013, 11:04 AM   #29
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Quote:
Originally Posted by BayoustateBBQ View Post
used an offset smoker with a water pan. Keep in mind I did this per Myron:

Beef injection and marinade-1 qt water, 3 tbsp Bullion powder ( I couldn't find it so I crushed up 9 Bullion cubes which equals 3 tbsp), 1 15 oz can strong beef broth ( I just used reg beef broth). Bring to a boil in pot stirring frequiently until disolved then let cool.

Place brisket in large alum pan fat side up. Inject brisket every 1" square all over brisket until you have used 1/2 the injection. Flip brisket over and pour remaining marinade over meat. Cover and refrig atleast 6 hours or overnight.

Get your smoker to 350*
remove brisket from pan discard marinade and add your rub. Put back in pan and put in smoker. I used a small meat rack inside my pan to keep the meat off the bottom to allow air circulation.

Cook 2.5 hours

remove from smoker,cover with foil and cook additional 1.5 hours until brisket point is 205*

remove from smoker and cover pan with thick blanket 3-4 hours and lest rest. (I ran out of time and just let it rest 1 hour)

You can use the remaining juices in the pan as an aujus sauce to pour over your brisket.

Using this method was the best brisket I have ever done.In competition you can probably get by with your injection since you prob can't marinade it that long.

PS: I also used my new wood chunk smoking contraption:
http://www.bbq-brethren.com/forum/sh...d.php?t=153464
Best brisket I ever done (which is not many) was done Myron's way.
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