Snow day Brisket - BBQ Central

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Old 03-08-2008, 08:44 AM   #1
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Snow day Brisket

The brisket that I smoked a few days ago inspired me to give it to my Inlaws and make another one.

I have already noticed a couple of things by adding additional probes.

Wittdog thought the grate temp and the dome temp might be reading different on my drum. Sure enough, there is a 10-15 deg difference beside the meat and over the meat.

Thanks Dave.

My Maverick probes are a couple of years old now and I believe they need to be changed out. I am getting 15 deg variatons in the flat from one unit to another.

When it is close to done I plan to turn off all the monitors except grate level pit temp and rely on the FORCE.

I have this one rubbed down with a mix of WRB and TXBBQ Rub. Injected with a mix of low sodium beef broth and wooster.



What do you call this white stuff again ?
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Old 03-08-2008, 08:56 AM   #2
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Go Cliff Go.
I'll see you on the otherside....
It Looks like I'm Qing on Hoth (Star Wars thing)
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Save the gas for the criminals Q with wood...

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Old 03-08-2008, 09:06 AM   #3
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Looking good so far. The brisket looks like it is in the hospital with both probes in it.
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Old 03-08-2008, 09:11 AM   #4
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Going to get me one of those mavericks. Cliff looks like you got a good snow. I"m 24 miles south of Jonesboro LA. and ours didn't stick.
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Old 03-08-2008, 03:06 PM   #5
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Looking good!!!
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Old 03-08-2008, 04:45 PM   #6
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Man, I'm starting to feel sorry for you guys with all your snow! We had snow twice this year and it melted within a day or two!
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Old 03-08-2008, 05:47 PM   #7
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Isn't it time for an update...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

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Old 03-08-2008, 09:12 PM   #8
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I had to break out the big gun to get the whole thing done on time.



Updates coming.
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Old 03-08-2008, 09:38 PM   #9
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This brisket acted much more respectable than the last one.

Total cook time from flat to burnt ends was 13 hours on one load of lump in the uds with a wsm charcoal ring. Foiled at 170 after a three hour plateau at 165.

The flavor was outstanding.

The chickens were great also. I understand that breast meat is hard to score with in competetion but butterflying and turning to breast down halfway thru the cook has made some very moist breast meat for me.

http://www.kodakgallery.com/Slideshow.j ... kmp7e&Ux=0
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Old 03-09-2008, 07:15 AM   #10
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Looks great Cliff ! Nice pics
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