I did a Practice for the frozen few satrting Sat. Night - BBQ Central

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Old 11-11-2007, 05:26 PM   #1
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I did a Practice for the frozen few satrting Sat. Night

I started up the smoker Saturday night in a practice run for the frozen few competition. It was a beautiful night. Clear sky. Tons of stars. No wind. Nice frost on the ground with temps started at 29 degrees. Just a great night to BBQ. I love the winter weather. I do more bbq in the winter than any other time of year. I did 2 briskest one was a 4 pounder and the other was 9 pounds. This was my first try at a brisket. Meat was nice and tender. I have to work on the dry rub. Need a little stronger flavor on the bark. Overall for a first try it came out very good. Usually I am not a big brisket eater because when ever I order it out it is tough and dry. Just once I have had a good brisket out at a restaurant. The briskets I had at the oinktoberfest when I was a table captain were pretty good. I did not foil until the brisket was done and I put in cooler to rest. No mopping either. Small brisket was done at 6:30 this morning other was done at 11:30. I am telling ya brisket for breakfast was real good.

Pictures are backwards in order. I am not sure why.









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Old 11-11-2007, 05:54 PM   #2
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Looks mighty fine and tasty!
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Old 11-11-2007, 07:16 PM   #3
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Nice ring on that brisket!
Looks like some definite competition for the "Frozen Few"!
- about thirty more degrees
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Old 11-11-2007, 08:14 PM   #4
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woodman3222...the brisket looks great.

I do have a question about the thermometer in the brisket. It looks like it is in the fat between the flat and the point...are you getting an accurate reading there?
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Old 11-11-2007, 08:16 PM   #5
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Great job on the brisket, I agree with Puff, another 15 to 20 degrees colder will get you in the mood for the Frozen Few.
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Old 11-11-2007, 08:37 PM   #6
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Quote:
Originally Posted by cleglue
woodman3222...the brisket looks great.

I do have a question about the thermometer in the brisket. It looks like it is in the fat between the flat and the point...are you getting an accurate reading there?

You are correct. I knew I had a long ways to go for temp. Just put it in for a quick read to see. I did not want to keep open and lose heat when taking picture. It was 6 degrees differant in temp from the meat. I need to get a faster thermometer for the cooler weather.
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Old 11-11-2007, 10:03 PM   #7
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Looks like good eats to me.

You might need one of those Maverick thingys.
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Old 11-12-2007, 05:30 AM   #8
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Beautiful Brisket!!

How long until Spring??
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Old 11-12-2007, 06:43 AM   #9
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Yep, good looking brisket. That's not enough degrees for me, Brr.
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Old 11-12-2007, 07:21 AM   #10
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Quote:
Originally Posted by Cliff H.
Looks like good eats to me.

You might need one of those Maverick thingys.
Buy a thermapen.
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Old 11-12-2007, 08:12 AM   #11
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Nice job. You cant' beat brisket for breakfast
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Old 11-12-2007, 10:52 AM   #12
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Looks good. How'd it taste
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Old 11-12-2007, 11:01 AM   #13
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Good lookin' grub !
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Old 11-12-2007, 11:24 AM   #14
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Good loooking food fo shore.
What is that white stuff on yer car?
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Old 11-12-2007, 02:22 PM   #15
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Quote:
Originally Posted by Green Hornet
Good loooking food fo shore.
What is that white stuff on yer car?
A heavy frost we had that night.
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Old 11-12-2007, 02:24 PM   #16
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Quote:
Originally Posted by Rag
Looks good. How'd it taste
Taste was good. I just need to work on my dry rub. Everybody loved it. I think I need to add more pepper.
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