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Old 07-29-2006, 06:42 AM   #1
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Saturday Brisket

16 pound packer trimmed and rubbed with wooster. Sucker had a great fat cap...not too much hard stuff.


Rubbed at put it on around 6:30 over Kingsford and 2 nice big chucks of black cherry.
Uhhhh ...uh-oh.


Rolled over as much as I could and let the lid do the rest.
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Old 07-29-2006, 06:44 AM   #2
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Looks good can't wait to see the pics.
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Old 07-29-2006, 07:02 AM   #3
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Go Scotty!
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Old 07-29-2006, 07:04 AM   #4
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Looking good.

I had a brisket a while back that was to big. I cut some off. Next time I will try and cram it in until it shinks some.
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Old 07-29-2006, 07:06 AM   #5
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I usually foil the ends when they are that big and then remove it after the monster has shrunk down during the cook...keeps the tips from getting too crispy.
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Old 07-29-2006, 07:19 AM   #6
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Quote:
Originally Posted by Greg Rempe
I usually foil the ends when they are that big and then remove it after the monster has shrunk down during the cook...keeps the tips from getting too crispy.
Good idea, Thanks Boss.
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Old 07-29-2006, 08:45 AM   #7
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We will require lots of updates. Looks good so far.
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Old 07-29-2006, 09:03 AM   #8
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Looking good Scotty!!! I should be able to make it up North by the time that bad boy is done! 8-[
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Old 07-29-2006, 09:06 AM   #9
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Mmmmmmm...Brisket. =P~
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Old 07-29-2006, 02:00 PM   #10
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Getting there.
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Old 07-29-2006, 02:06 PM   #11
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Looks like it fits now. What all did you put on it? Inject? Temp?

Inquiry minds want to know :read:
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Old 07-29-2006, 02:07 PM   #12
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Lookin' good Q-man
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Old 07-29-2006, 02:14 PM   #13
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Go Scotty. Love the pics.
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Old 07-29-2006, 02:24 PM   #14
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Quote:
Originally Posted by Cliff H.
Looks like it fits now. What all did you put on it? Inject? Temp?

Inquiry minds want to know :read:
Wooster and a rub of my own rub targerted for brisket. I got nervous there for a minute....looks like my food probe on the makverick is shot. It was reading high. I checked it with a dial probe that I just barely calibrated and it was. Dammit ! :-X
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Old 07-29-2006, 02:53 PM   #15
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Good thing you caught it. How long did you have yours until the probe went out?
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Old 07-29-2006, 06:50 PM   #16
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Quote:
Originally Posted by Cliff H.
Good thing you caught it. How long did you have yours until the probe went out?
Hmm... probably about 1.5 - 2 years.

Yeah.... I still have the friggin thing plugged into the Mav...even reset the whole unit.... Siting out in the open. Ambient temp now is 72' ... The probe says 167 ! I admit... I've abused em a bit and water may have gitten into the probe, or maybe letting the lid rest on the wire did it. Who knows.

Point is back on the WSM rendering away... Other stuff is getting ready for chow time.
Note to self......take pics.
#-o
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Old 07-29-2006, 07:59 PM   #17
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scott looking good. how it coming?
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Old 07-29-2006, 09:45 PM   #18
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Note to Scotty......where's the pic's?
8-[
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Old 07-31-2006, 03:05 AM   #19
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Sorry, ISP was down Saturday evening, and Sunday...Then went to a parade.

The flat being carved



Sittin in some juices.



and the obligatory sammich


Very good brisket. nice and moist. Huge point on it ...saving that for later. =P~ =P~
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Old 07-31-2006, 03:44 AM   #20
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Looks good Scotty. =P~
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