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Old 09-06-2010, 06:12 PM   #1
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Labor Day Brisket

SmokyOkie Style. http://www.theqjoint.com/forum/showthread.php?t=135

Rubbed the brisket with Head Country Rub and used red oak for smoke and cooked at 250*, total time on the smoker was 8 hours

The sear



Brisket is done


Au jus, the liquor from the Food Gods


Brisket is resting now, gonna wait at least a hour to slice it if I can wait that long. The house smells fantastic.
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Old 09-06-2010, 06:37 PM   #2
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Re: Labor Day Brisket

Lookin' good so far John, I'm anxious to here about the taste test.
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Old 09-06-2010, 08:19 PM   #3
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Re: Labor Day Brisket

Removed the point. I'm gonna put it in a food saver and freeze it and try my hand at some burnt ends at a later date.


Sliced flat.



Plated. Brisket open face sandwich with some as jus, some leftover cole slaw and some doctored up store bought potato salad.


I need to start doing more briskets, it was great.
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Old 09-06-2010, 10:33 PM   #4
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Re: Labor Day Brisket

Brings tears to my eyes, it looks sooooo good!
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Old 09-06-2010, 10:47 PM   #5
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Re: Labor Day Brisket

Killer V9!!!!
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Old 09-06-2010, 10:49 PM   #6
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Re: Labor Day Brisket

That sure does look fine indeed.

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Old 09-06-2010, 11:12 PM   #7
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Re: Labor Day Brisket

The sliced pieces were killer.
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Old 09-07-2010, 09:30 AM   #8
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Re: Labor Day Brisket

You did good...................
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Old 09-07-2010, 10:21 AM   #9
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Re: Labor Day Brisket

Looks nice n tender! Awesome!
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Old 09-07-2010, 11:51 AM   #10
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Re: Labor Day Brisket

Hey Vermin, that's a masterpiece of beef! After you seared the brisket, did you transfer the meat to your WSM for the rest of the cook? That's the impression I got of the procedure from watching the link you supplied.
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