Christmas Eve Brisket!! - BBQ Central

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Old 12-24-2009, 04:36 AM   #1
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Christmas Eve Brisket!!

Chimney goin at O dark 30


Brisket was rubbed with Lotta Bull Red Dirt (sorry no rubbed pics)


Brisket in the smoke


Neighbor cut a huge apple tree down, score for me, I'm gonna get the rest of it today


Well thats all for now. I will post more pics as the day goes by. Merry Christmas
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Old 12-24-2009, 05:50 AM   #2
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Re: Christmas Eve Brisket!!

The chimney picture looks festive the the brisket looks good through the smoke. I love Lotta Bull. Looks like a good start to a Christmas Eve brisket. Anxious for more pictures when it come off.
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Old 12-24-2009, 06:58 AM   #3
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Re: Christmas Eve Brisket!!

Well I made up my "Mop" sauce that Mr. Bigwheel linked me to (good stuff, but I left the salt out this time)


And a sneek peek for you hungry ones


I had a heck of a time with the UDS this morning, it was sittin at around 225 for the first 30 minutes, well I went inside for about 30 minutes and the dang thing jumped to 350. I shut it down a bit and it dropped to 150. I finally got it cruisin at 250 where it likes to be, other than the temp problem it's been a great morning.
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Old 12-24-2009, 07:36 AM   #4
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Re: Christmas Eve Brisket!!

What a great start! You've got me craving brisket now. Thanks!

Thanks for the updates!
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Old 12-24-2009, 09:26 AM   #5
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Re: Christmas Eve Brisket!!

That made me hungry for some brisket and I just got a about a 2 pound chunk that I had cooked a few weeks ago out of the freezer, warming it up now for lunch!
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Old 12-24-2009, 09:39 AM   #6
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Re: Christmas Eve Brisket!!

Goin in the foil, I got my therm in the fattest part of the brisket, but I am gonna go by the poke test this time.
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Old 12-24-2009, 09:45 AM   #7
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Re: Christmas Eve Brisket!!

It's starting to look real tasty! Seems like you are on schedule.
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Old 12-24-2009, 11:15 AM   #8
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Re: Christmas Eve Brisket!!

Well its looking real nice. Now whut eggaxctly you got hold of there? Is it a trimmed packer or a flat or maybe a nose off? The hunk of mystery meat poking out the left side has me puzzled. If it is anything in excess of a flat you should not poke it in the fat part to check temps. Temps should be checked in the middle of the flat..which on a packer etc. would not be the fat part. Now if its a flat poking in the fat part is just fine as long as it close to the middle. Fine job.

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Old 12-24-2009, 11:40 AM   #9
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Re: Christmas Eve Brisket!!

Quote:
Originally Posted by bigwheel
Well its looking real nice. Now whut eggaxctly you got hold of there? Is it a trimmed packer or a flat or maybe a nose off? The hunk of mystery meat poking out the left side has me puzzled. If it is anything in excess of a flat you should not poke it in the fat part to check temps. Temps should be checked in the middle of the flat..which on a packer etc. would not be the fat part. Now if its a flat poking in the fat part is just fine as long as it close to the middle. Fine job.

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You have corrected me once again. I had the therm in the point???, not the flat, I moved it to the flat and the temps were lower in the flat.
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Old 12-24-2009, 12:22 PM   #10
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Re: Christmas Eve Brisket!!

Ok smart thinning. The point is the point contains so much fat it gets done quicker and gets to higher temps faster which it dont hurt it none cuz it got so much fat. Si si?

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