Christmas Brisket(finished pics up) - Page 2 - BBQ Central

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Old 12-21-2008, 11:17 AM   #11
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Briskets are foiled and have changed the pit over to gas to finish them off.

While the briskets were smoking the wife mixed up some sausage ball and I help roll them in balls to eat next weekend when all the company shows up for Christmas. Then fixed us a bacoon and egg sandwich for breakfast.



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Old 12-21-2008, 11:27 AM   #12
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All right more solstice briskets. Looking good.
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Old 12-21-2008, 12:41 PM   #13
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Looks like you got a good scald on em. Betcha that be some good eating.

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Old 12-21-2008, 12:59 PM   #14
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Very nice. I bet it smells like heaven!
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Old 12-21-2008, 01:39 PM   #15
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I'd lay on the ground under the grease drain!!!!
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Old 12-21-2008, 04:05 PM   #16
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Last brisket came off around 2:15 Let em rest for 45 minutes then vacum sealed them in there own juices. Going to tell everyone I would put bag in boiling water for about 20 minutes them serve. Hope I have all of your addresses so I can send one to all of yall

Notice juices in foil



Vacum sealed and ready to give out

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Old 12-21-2008, 05:41 PM   #17
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Awesome!

how do you get a good vac seal with so much liquid in the bag?
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Old 12-21-2008, 05:47 PM   #18
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Good question.
Looked great TK.
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Old 12-21-2008, 06:01 PM   #19
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Ok give us old absent minded Alzheimers folks a chance here. You took a bunch of flats up to 170 over Red Oak..then you wrapped em. Now might I axe did you wrap tight or loose? Did you add any liquids etc? Did you mop em with sop on the way to the time come for the Noo Yawk Crutch to be added to the equation? Whut was the terminal temp? Whut was the grade and brand? Whut kinda tinfoil did you use..etc..etc..Thanks. Shiney side in or out? How long in the hotbox? Little details can be highly impotent in these type of cases as you must know if a person watch CSI much..which I am the only person in the world who dont watch it as far as I know. See whut I'm saying here?

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Old 12-21-2008, 06:14 PM   #20
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Let me join in; how did you vacuum seal those with all the liquid?
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