Well, I tried to bbq a brisket again... - BBQ Central

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Old 06-17-2007, 07:04 AM   #1
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Well, I tried to bbq a brisket again...

This time had amazing results after all my good friends here at BBQ Central helped me out. Here's what I did. Low-n-Slow, 8.5 lb trimmed brisket that was very flexable. Cooked at 215 degrees for 10 hours. Let it rest. Then I cut into that baby and...OMG, it is sooooo good.. Thanks for all the help everyone. this is a great forum and yall are great people. Happy Fathers Day....



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Old 06-17-2007, 07:41 AM   #2
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That looks good from this end. Did you foil it ? What temp did you pull it at ? What kind of rub did you use ? Did you smoke fat up or down ?


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Old 06-17-2007, 07:52 AM   #3
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Old 06-17-2007, 08:01 AM   #4
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Quote:
Originally Posted by Cliff H.
That looks good from this end. Did you foil it ? What temp did you pull it at ? What kind of rub did you use ? Did you smoke fat up or down ?


We have to know these things.
Foiled it after I took it out to rest. Didn't use a probe, just went by time. Didn't smoke it at all. Used hard wood charcoal to one side of my Kamado. I put a slight coat of mustard then Adam's Brisket Rub on it. After 2 hours fat down, I sopped it every once in awhile on both sides. The sop was JB's special with alittle vinegar to make it thinner. I guess patience and practice is the trick. Also having cool people here on bbq-central coaching and not criticizing helps alot.
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Old 06-17-2007, 08:15 AM   #5
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Looks great ,nice job
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Old 06-17-2007, 11:48 AM   #6
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That looks great
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Old 06-17-2007, 02:56 PM   #7
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JBs special? I guess I'm gettin old whats that?. Looks fine SS-427
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Old 06-17-2007, 03:22 PM   #8
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Quote:
Originally Posted by 007bond-jb
JBs special? I guess I'm gettin old whats that?. Looks fine SS-427
Alittle of dis and alittle of dat measured presicely,,, brown sugar,moostard, Lea & Perines..with vinegar to thin it...I just used it as a sop and it worked perfect...The brisket is good cold too like lunch meat with a sweet bark...
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Old 06-17-2007, 04:05 PM   #9
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Oh yeah baby, thats a fine looking hunk of beef there. Great job.
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Old 06-17-2007, 09:58 PM   #10
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Do look mighty tasty. I aint a big fan of warming stuff to death at 215 but as long as you like it thats whut counts. Right?

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