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Old 12-14-2008, 04:09 PM   #11
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Cliff, Woody is right for once! Now he better hope he doesn't screw this cook up!
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Old 12-14-2008, 08:50 PM   #12
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This was an experimental cook. I made a rub that smelled and tasted good but in the end, it needed more salt and I used to much of it but that is a whole other thread.

Injected with broth, wooster, apple juice and left over coffee from this morning.

All in all it was nothing to write home about. I took one bite and knew that I was going to do something different on the next one.

I wound up taking the whole thing to a Church pot luck tonight were it was re heated to 160 and then devoured in about 15 min.



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Old 12-14-2008, 08:51 PM   #13
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Quote:
Originally Posted by Kloset BBQR
Need to see the pics Woody to believe it! You know the drill!

Cliff the brisket looks great, are you going to foil it?
I did foil after it had about 9 hours in the smoke.
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Old 12-14-2008, 09:05 PM   #14
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Looking real good Cliff.
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Old 12-15-2008, 06:24 AM   #15
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Cliff the brisket sure looks good!

I think you are doing too much when you're cooking briskets. I see you like experimenting, but I think you may be happier with a simple brisket. Either with a salt, pepper and garlic rub or just a plain bottled rub. Try cooking one like that and then if you feel you need more flavor in the end, mix leftover coffee or coke with the natural brisket juices and reduce down by half and pour that over the slices. The simplicity of the brisket juice mixed with whatever you rub it with plus the coffee or coke really works well with beef in my opinion.
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Old 12-15-2008, 07:05 AM   #16
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Thats some nice lookin beast there Cliff.

Ima haveta BBQ sumtin soon
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Old 12-15-2008, 11:39 AM   #17
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Great looking brisky Cliff.
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Old 12-15-2008, 12:40 PM   #18
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Quote:
Originally Posted by Larry Wolfe
I think you are doing too much when you're cooking briskets.
I agree. I am trying to make a brisket that has lots of sugar based flavor....but my Texas roots keep telling me that it is not right and needs something.

I will let you know when I hit it.
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Old 12-15-2008, 01:26 PM   #19
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[quote=Cliff H.]
Quote:
Originally Posted by "Larry Wolfe":ayx3h6se
I think you are doing too much when you're cooking briskets.
I agree. I am trying to make a brisket that has lots of sugar based flavor....but my Texas roots keep telling me that it is not right and needs something.

I will let you know when I hit it. [/quote:ayx3h6se]

Cliff if you want it sweet, give it a liberal coating of brown or turbinado sugar when you foil it. That works well with ribs, should work fine with brisket too!
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Old 12-15-2008, 03:57 PM   #20
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Looks good from here. Send me the rejects.
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