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Old 07-13-2008, 10:35 AM   #1
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Texas Brisket Video-Pics

Been wanting some good ole brisket for a few weeks so I got me one and BBQ's it with pecan wood. Rubbed with "Adams Reserve" Southwest Ancho and salt. Didn't trim it at all. Also made Red Beans and rice with Andouille Sausage, Plus Seafood Corn bread dressing from http://www.realcajunrecipes.com .

Enjoy Yall....


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BBQ Brisket, Red Beans & Rice, Seafood Cornbread Dressing from TeamSurfinSapo on Vimeo.











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Old 07-13-2008, 10:41 AM   #2
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Great lookin' meal, SS. Dang.

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Old 07-13-2008, 11:42 AM   #3
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Way Cool Hat Boy! Its so you dude, perfecto.

Everything looks super good too SS the GT.

Seems like the bake should have worked better than foil.
What was the internal when you pulled it off the smoker?

Hummm, could just been an old tough cow it come from

You should make a new avitar sportin the hat
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Old 07-13-2008, 12:00 PM   #4
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Great meal SS and I agree with JB, that hat is YOU BOY!!!!!!
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Old 07-13-2008, 12:37 PM   #5
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Nice lookin grub SS!
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Old 07-13-2008, 01:08 PM   #6
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well done! just kidding..It looks really good and that is a nice smoke ring I think.
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Old 07-13-2008, 01:15 PM   #7
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Great looking meal and good job with the pics and video. Suppose you'll wear the hat to work tomorrow
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Old 07-13-2008, 02:49 PM   #8
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Had my doubts when I saw that plastic bag but it turned out fantastic
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Old 07-13-2008, 04:31 PM   #9
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I used one of them baking bags for turkeys.. The brisket was almost as good as the local BBQ joint down the street. We ate it plain au juis or how ever you spell that....JB, I didn't take any temp before putting into the bag. I was kinda lazy and non - union that day... you understand!!!!
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Old 07-13-2008, 04:59 PM   #10
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Simply AWESOME Sapo!! God I'd love to be your neighbor.
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Old 07-13-2008, 05:30 PM   #11
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there's a whole style of cooking in a brown paper bag...
Sapo may have hit on a whole new technique.
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Old 07-13-2008, 05:37 PM   #12
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SS that looked fantastic!
Who da' thunk........a turkey cookin' bag!
Was there a difference 'tweenced using foil or that bag in the finished brisket?
Watching the video I saw some canister type things stuck to your hood fan. Are those spices?

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Old 07-13-2008, 06:07 PM   #13
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Cap'n, I'm surprised you haven't claimed to have invented the Sappo Method. You're starting to fail in your old age.
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Old 07-13-2008, 09:29 PM   #14
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Quote:
Originally Posted by Puff
SS that looked fantastic!
Who da' thunk........a turkey cookin' bag!
Was there a difference 'tweenced using foil or that bag in the finished brisket?
Watching the video I saw some canister type things stuck to your hood fan. Are those spices?

The only difference between the baking bag and the foil is it is air tight and no juices are lost. Other than that it was nice to be able to feel the brisket and look at it as it finished. The canisters are various spices that yall have sent to me. I can put just a bit in there and keep the rest very fresh.
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Old 07-13-2008, 09:38 PM   #15
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Brisket looks very moist and tender SS. Nice work.

What did the bag do to the bark ?
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Old 07-13-2008, 10:15 PM   #16
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Wow SS looks great. Gonna have to try that bag thing myself. Never woulda thought of that. Sides looked good too.
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Old 07-27-2008, 12:50 PM   #17
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That is some more nice looking Q.

I've been taking my brisket to 210F, and that is working for me.

A friend is putting together a collection of BBQ notes, from a scientist's point of view. He wanted me to try using Morton Tender Quick instead of salt. He thought the small amount of nitrates it provides would enhance the smoke ring.

I'll put it on the shopping list and let you know what happens.

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Old 07-27-2008, 02:54 PM   #18
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I forgot to ask, where did you get your Andouille Sausage?

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