Wet Rub Brisket & All Nighters Are Overrated ;) - Page 2 - BBQ Central

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Old 09-08-2009, 10:08 PM   #11
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looks great shawn

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Old 09-08-2009, 11:18 PM   #12
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Nice work.

" Never let a day go by "
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Old 09-09-2009, 06:39 AM   #13
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Looks great!!!
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Old 09-09-2009, 08:43 AM   #14
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It looks real good
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


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Old 09-09-2009, 09:09 AM   #15
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It looks delicious, nice smoke ring and gravy too... how bad could it be!
Lg & Sm BGE
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Old 09-09-2009, 11:34 AM   #16
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225 Temps? Question for some? 275 Temps works better for me!

I did up a 14 lb whole packet brisket last week and cooked it on my smoker at a grate temp of 275. after about 7 seven hours it hit internal temp around 175 then I put it in a large foil pan with 12 ozs of cheap beer covered then cooked till finish at 200 degrees in 10 hours, then wraped in foil and towels and put in a cooler for 3 hours, then sliced and poured some of the juice that I saved out of the foil pan, then served. It turned out to be the best I've done it was great.
I think for me 275 degree grate temp works the best for me and my smoker, my smoker is easier to keep and hold temps around 270-275 degrees and I get more sleep. Me and my Gator don't care for 225 degree cooking!

Looks good Shawn !

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Old 09-09-2009, 06:20 PM   #17
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Originally Posted by Shawn White
Scotty: ya, mostly cold, was on the counter (from the fridge) less than an hour when it went on

DJ: brisket gravy? I made a flour gravy from drippings from the foil, defatted about half the fat off, added a little onion soup base (none of the onions) to bump the salt level a bit

BW: 100% pure euromutt background here , the sambal oelek is crushed chiles, not much different really than using chile powder in a rub, and the oregano was in the green beans, not the gravy

Puff: not sure I want to know what you meant by that
You know.....the hump....when you started cooking it.
Glad to see back around these parts.
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Old 09-09-2009, 07:15 PM   #18
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That looked great Shawn! I have no trouble sleeping during an overnighter, just set it and forget it!
I hope this isn't negative!
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Old 09-09-2009, 08:21 PM   #19
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Looks good and nice to hear from you again. Were you satisfied with the bark? That's the only difference I could discern between low/slow and high heat briskets. Well, that and about 10 additional hours cooking time.
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Old 09-09-2009, 08:29 PM   #20
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Well sounds like a great plan on the temps to me. I cook around 295-300 mainly cuz my electrical Brinkmann cook at them temps. Big brisket or two butts around 8 or 9 hours. No sense in cooking it all night unless you want to eat it for breakfast. Start about leisurely 7:30 AM and eat it for supper. Thats my ritual. Now for contest cooking I always partial to anywhere twixt 200 and 300. When it fall below 200 it time add fuel and when it hit 300 a person know it fixing to start cooling back down in a bit. I always liked to have the brisket in the bag by daylight but I always cook trimmed packers. The flat cooking boys could get up about 5 AM and have it ready in time.


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