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05-26-2014, 10:11 AM
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#1
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BBQ NOOB
Join Date: May 2014
Location: Auburn, Washington
Posts: 2
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Helloooo BBQ Central from Auburn, Washington!!
I just joined up & am anxiously seeking advice & information on preparing my brisket. My family thinks I've perfected my chicken, ribs & pork shoulder, but the brisket is my downfall.
I have the third largest collection of grills & smokers in my family. This is after having to downsize my selection. I currently have a Brinkmanship electric smoker, and a Weber Genesis stainless. I'm using one or the other everyday. I also have a couple more Vintage Webers & a charcoal brand X'er in storage.
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05-26-2014, 11:15 AM
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#2
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BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
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Welcome here! The BGES, you can cook anything short of a whole hog!
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05-26-2014, 06:11 PM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Hearty welcome. That electrified Brinksmannship would be my choice for a brisket battle. Every good brisket starts out with a good mop/sop. Check out Walter Jetton's version in the recipe section. It keeps for a long time so get a batch made up and report back. Thanks. Rome wasn't built in a day ya know?
PS Edit..you also need a good Brisket rub. Wild Willys from the Smoke and Spice book aint to shabby for home eating purposes. Now Texas BBQ judges dont seem to like it too well for comp. They like Headcountry which is a storebought item.
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05-26-2014, 11:43 PM
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#4
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God O'Que
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
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Welcome to the forum, I'm partial to Weber Kettles and WSM's. Look into an Ugly Drum Smoker. They are an excellent choice too for not a lot of money and just a little bit of hand tool knowledge.
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Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill
John
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05-31-2014, 08:38 PM
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#5
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Saint O'Que
Join Date: Oct 2008
Location: O-Town, Florida
Posts: 1,115
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For that brisket, don't get a tiny one. A 12 to 15 pound FULL brisket will give you lots better results than a 3 or 4 pound flat.
Look along the edges of the flat and pick one with LOTS of fat marbling in the flat. You also want at least a choice grade. Select or lower grade has little internal fat and less flavor.
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The Battle Wagon used on the BBQ Pitmasters Show "Chicken Wang, Chicken Wang, Chicken Wang" NOW lives in O-Town, Floriddy
Stump's Smoker "Baby" (Pretty in Pink)
Stump's Smoker "Tailgater"
Stump's Smoker "Monster" (01/08/2013)
Weber Smokey Joe (Homer Simpson Edition Mini BGE
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05-31-2014, 10:01 PM
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#6
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BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
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I agree with Bob here, If youre cooking a brisket, get a full nose-on packer. a fifteen pounder doesn't take that much longer. Go for prime, if it's available, choice if not. it's worth the money.
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05-31-2014, 10:01 PM
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#7
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Wizard of Que
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
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Hell that is all I can get around me is flats, unless I go to the Eastern Market, and pay a crapload of money.
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Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
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06-01-2014, 07:09 PM
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#8
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Moderator
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
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Welcome!
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__________________
Buzz Price
WSM 18.5 WSM 22.5 Performers, Black & Green Q 300 Gasser
KCBS Certified Judge #53267
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