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Old 03-02-2010, 01:30 PM   #1
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Racing Cliff's Brisket Today

Well she's a nice day today. So the day before my birthday (hehe), I'm doing the following on my WSM 18 (she's packed!):

- full brisket, about 10 to 12 pounds
- 3 lamb shanks
- 2 pig hocks (never had these, might as well try)
- absolutely huge pork shoulder

- Apple smoke
- Injected
- will foil
- about 215°F

Pictures to follow.
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Old 03-02-2010, 01:44 PM   #2
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Re: Racing Cliff's Brisket Today

At 3 hours (time for a nap):





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Old 03-02-2010, 02:09 PM   #3
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Re: Racing Cliff's Brisket Today

Don't you just love it when you have the whole day.
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Old 03-02-2010, 02:14 PM   #4
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Re: Racing Cliff's Brisket Today

I work for myself, so I have every day, either to work or to just piss off. Today I'm pissing off.
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Old 03-02-2010, 02:49 PM   #5
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Re: Racing Cliff's Brisket Today

So far it is looking real good.
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Old 03-02-2010, 02:57 PM   #6
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Re: Racing Cliff's Brisket Today

i want to wrap things later, so I'll have to take them off for a bit to foil.
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Old 03-02-2010, 05:31 PM   #7
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Re: Racing Cliff's Brisket Today

Hey, do you have that Canadian hockey team coming over for a snack! Sure sounds like a full plate. What temp. do you pull your pork butt and brisket at?
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Old 03-02-2010, 05:41 PM   #8
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Re: Racing Cliff's Brisket Today

I'm aiming for 195. Most of this will be vacuumed and put into the freezer. They're semi-foiled now with a bit of misted apple cider.
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Old 03-02-2010, 06:20 PM   #9
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Re: Racing Cliff's Brisket Today

The longer I stare at that first pic the more it resembles ET.

I hope your cook is going well
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Old 03-02-2010, 06:28 PM   #10
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Re: Racing Cliff's Brisket Today

Ya I can see it. I think I'm eating ET's head now. The hocks were ok...my first time having them. They'd do better in boiling water. Lamb shanks are cracker. Brilliant! Brisket about to come off in next 30 minutes, I predict. Then wrap it up.
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