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Old 05-20-2014, 05:28 PM   #1
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Brisket on today

Big old long dude. Forget the weight right now. Been on the electric brinkmann with peecan for around 9 hrs so far. Hanging at 140 or so.
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Old 05-20-2014, 06:36 PM   #2
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I can't believe my eyes, you posted an picture!!!!! LOL!!
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Old 05-20-2014, 08:29 PM   #3
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One word: YUM!
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Old 05-20-2014, 11:53 PM   #4
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Quote:
Originally Posted by bigwheel View Post
Big old long dude. Forget the weight right now. Been on the electric brinkmann with peecan for around 9 hrs so far. Hanging at 140 or so.
Does that Electric Brinkman run off of them PROPANE tanks in the picature?
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Old 05-21-2014, 07:59 AM   #5
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I'm on this site almost 5 years "Never A Picture" did someone highjack you BW? Will it be too much to ask for some sliced pictures later? It is a great lookin' brisket!
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Old 05-21-2014, 10:07 AM   #6
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Well actually an old boy showed me how to post pics. The propane tanks go with the gasser but they are all empty. The brisket was pretty good. Didnt have much in the way of rub so used salt and pepper. Rub is better.
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Old 05-21-2014, 11:28 AM   #7
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I know right John? LoL mark this day, post and picture....

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Old 05-25-2014, 05:29 PM   #8
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Excellent. When I clicked on the link I was prepared to type"no pic = no cook". Looks like good eats tonight.
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Old 05-25-2014, 06:36 PM   #9
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Wasn't too bad. I need to buy some rub.
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Old 05-26-2014, 09:45 AM   #10
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I've got an 8 pounder on my electric Brinkmanship right now. I started it 16 hours ago. I'm a bit concerned that the crust may be overdone so I wrapped it in foil & put it back on the heat. My Brinkmanship runs a consistent 200deg. We're gonna have our meal about 3 today.
Any suggestions for a non crispy brisket would be appreciated. I will be searching this forum for more ideas.
My family thinks I've perfected my technique for ribs, chicken, & pork shoulder. But the brisket has been a challenge for me.
I do make my own rub. I found a "Basic Rub" recipe in one of my Steven Raichlen books that I use as my starting point & adjust for the meat I'm putting it on. I highly recommend finding a rub recipe you like & make adjustments to perfect it for you pallet.
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