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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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Unread 04-21-2013, 09:37 PM   #1
Ron_L
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Default I cooked a brisket...

It's been about 10 months since I've cooked a brisket.

I started out with a 15 lb. brisket that was aged for 30 days. When I took it out of the cryo it wasn't pretty, with a strange shaped point and some random pices that needed to be trimmed off.





The fat cap was also pretty thick in some areas...



It cleaned up pretty well and I gave it a nice coating of Plowboys Bovine Bold...



I put it into the FEC-100 at 6:00am...



Once the bark was the color that I like I foiled it with some Basic Beer Mop from Smoke and Spice (for those who like to foil by internal temp, it happened to be 160)...



It probed tender a couple of hours later (the internal temp was 195 for you internal temp fans ). I let it rest in a cooler for a couple of hours and then sliced it for dinner. I didn't get a pic of the finished brisket but I built a mock competition box...



It was juicy and tender and had a great flavor. It may have been a hair past perfect, but I was very happy with the result.
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Unread 04-21-2013, 09:43 PM   #2
Mark Warren
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I like to rub a vinegar/oil blend on my fat before the seasoning. It helps the fat break down and hold the spice on.
Looks good!
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Unread 04-21-2013, 09:44 PM   #3
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Very nice, looks tasty!
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Unread 04-21-2013, 09:53 PM   #4
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Quote:
Originally Posted by Mark Warren View Post
I like to rub a vinegar/oil blend on my fat before the seasoning. It helps the fat break down and hold the spice on.
Looks good!
Interesting... I trimmed off most external fat except a 1/4" fat cap.

I've played with all sorts of slathers, oils, etc. and find that I get the best flavor and bark by rubbing in advance (a couple of hours) and letting the rub rehydrate on the meat directly.
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Unread 04-21-2013, 09:54 PM   #5
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Looks beautiful, Ron!
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Unread 04-21-2013, 10:40 PM   #6
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Nice looking Brisky Ron! That thing sure was ugly out of the cryo.....
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Unread 04-21-2013, 10:43 PM   #7
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Wow, gotta say you turned a turd into a snickers bar there. Well done, love the bark!
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Unread 04-21-2013, 10:50 PM   #8
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Looks great, nice work Ron.
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Unread 04-21-2013, 10:54 PM   #9
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I'm letting mine rest as I type. Wanted to try out a couple things. It will make for dinner plates for the week. Brisket has gotten crazy expensive here.

That looks great Ron! I'd hit it!

Bob
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Unread 04-21-2013, 11:05 PM   #10
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Where is the Pickle?
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Unread 04-21-2013, 11:07 PM   #11
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Sure looks like it turned out well Ron.
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Unread 04-21-2013, 11:24 PM   #12
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Looks good Ron, i need to do another one myself.
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Unread 04-21-2013, 11:47 PM   #13
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Way to make that come back Captain Ron. Nice cook
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Unread 04-21-2013, 11:50 PM   #14
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Ron you just convinced me to do one too.... That looks awesome!

Cheers
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Unread 04-21-2013, 11:52 PM   #15
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Ten months? To the Penalty Box wi' ya!
Drop that brisky off if you pass by, eh?
Beauty!
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