Must be time for a brisket - BBQ Central

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Old 02-08-2008, 11:30 PM   #1
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Must be time for a brisket

Im off this weekend so I have to cook something.......I think it is a law.

12lb packer lightly trimmed and rubbed with a salt base rub and a little extra garlic. No sugar in this rub. It is not injected either. Kingsford and hickory for heat and smoke.


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Old 02-09-2008, 12:21 AM   #2
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Lookin good so far!!!!
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Old 02-09-2008, 02:56 AM   #3
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Looks good Cliff hope it is going well
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Old 02-09-2008, 06:33 AM   #4
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Cliff your brisket is upside down?
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Old 02-09-2008, 07:03 AM   #5
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How's it going Cliff, more pic's
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Old 02-09-2008, 07:23 AM   #6
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My alarm didn't get set properly so it didn't go off when the internal temp reached 195. After only nine hours this 12lb brisket is butter knife tender. What I am not sure about is how long it has been that way.

The internal temp is reading 215.

I am resting it in the oven instead of a cooler in hopes that the cooking process will slow.
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Old 02-09-2008, 09:42 AM   #7
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Looking good Cliff.
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Old 02-09-2008, 08:29 PM   #8
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I decided to not bore everyone with details about how I thought the brisket was over cooked. I decieded to just leave ya'll with a couple of pics.


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Old 02-09-2008, 08:31 PM   #9
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Looks good to me...
Ok tell us what you think went wrong and what you would change.
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Old 02-09-2008, 08:38 PM   #10
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The only thing I would change is to set my alarm. What went wrong was that my maverick didn't go off so the brisket didn't get pulled until the internal temp was 215.

It was falling apart tender but good.

Since you twisted my arm here are the other pics.

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Old 02-09-2008, 08:40 PM   #11
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Thanks for sharing..Pics look great.
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Old 02-09-2008, 08:44 PM   #12
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what was wrong, pot roasty?
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Old 02-09-2008, 08:55 PM   #13
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Well, it sure made me hungry looking at the pics, especially the burnt ends.
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Old 02-09-2008, 09:43 PM   #14
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Quote:
Originally Posted by Captain Morgan
what was wrong, pot roasty?
Mostly hard to cut. Falling apart tender with good flavor though.
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Old 02-09-2008, 10:38 PM   #15
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Why did I have to see that?? Now I want to do a brisket tomorrow. Looks awsome, those brisket bites, the slices, the shreaded. All of it looks great! Great job
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Old 02-10-2008, 06:27 AM   #16
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Cliff that looks and sound like my brisket I did last weekend. Too tender but very good.
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Old 02-10-2008, 12:07 PM   #17
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That looked excellent Cliff! I always set my therms at 190*. Then when the alarm goes off I still know I'll have some cooking time left and won't overcook them. I did find this out the hard way! At least we still get to eat the mistakes! Was the problem with the Maverick or the nut behind the thermometer?
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Old 02-10-2008, 02:55 PM   #18
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The MODE but is not the same thing as the START button.......or is that the other way around ?
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Old 02-11-2008, 08:03 AM   #19
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Sure looks good Cliff, just have to slice it a little thicker.
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Old 02-11-2008, 08:06 AM   #20
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lookin great Cliff
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