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Old 02-04-2009, 09:20 AM   #1
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Brisket Cook

I am getting closer to a brisket that I can be proud of. This one didn't make the cut.

I have been complaining about brisket with to soft of a bark. This was the other extreme. There is no sugar in the bark but 300į temps for 9 hours with no foil on my uds made for a bark that was set to firm.

At least I now know where I can work backwards from.

This brisket had a good beefy, smokey flavor. I didn't inject. I wanted to work under the assumption that if there is a lot of juice flowing out then there may not be as much flavor getting in.


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Old 02-04-2009, 09:34 AM   #2
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Looks good to me!


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Old 02-04-2009, 10:24 AM   #3
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Looks great on this end Cliff.
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Old 02-04-2009, 10:53 AM   #4
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Why aren't you proud of it? It's looks happy...
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Old 02-04-2009, 11:04 AM   #5
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looks pretty dran good to me to
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Old 02-04-2009, 12:09 PM   #6
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Looks great Boy! You better send me 1 for testing to make sure
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Old 02-04-2009, 12:47 PM   #7
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Yup looks great to me as well.
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Old 02-04-2009, 01:42 PM   #8
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If that were mine, I'd say, "I finally got one right!"

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Old 02-04-2009, 03:18 PM   #9
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dang, it looks fabulous!
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Old 02-04-2009, 03:32 PM   #10
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It's hard to tell how hard the bark is from the pics, but it looks good to me. Makes me hungry.

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