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A tasket-a-tiskit a big ole brisket! (pron)

 
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Tim_Abrahamson
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Location: Parkville, MO

PostPosted: Sun Jun 27 10 5:40 am    Post subject: A tasket-a-tiskit a big ole brisket! (pron) Reply with quote

Did a brisket last night (12lb packer)

Seasoned her up and let her rest a bit




Put her on around 9pm (planned on a 12 hour cook)


Temps held steady at 240 for four hours straight I felt it was safe enough to go to bed...set the alarm for 6am

Got up at 5:30 to find the temps had crept up to 270 and the brisket internal temp was 198 (oops...wanted 190!) After pulling I covered her up and let her rest for 2 more hours.


Found the edges a bit overcooked but other than that the brisket was excellent!



My wife wanted chopped beef sammys and since the flat was at the top end of doneness I thought it was a wonderful idea. (I still kept the point slices for me!)



Lunch sammys were excellent! Can't wait for dinner.
Very Happy
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Last edited by Tim_Abrahamson on Mon Jun 28 10 9:10 pm; edited 1 time in total
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Big_AL
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Joined: 26 Apr 2010
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PostPosted: Sun Jun 27 10 6:02 am    Post subject: Reply with quote

That looks excellent Tim!! You said it was a bit overdone but it look fantastic!! Well done! Very Happy
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Tater_68
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PostPosted: Sun Jun 27 10 6:07 am    Post subject: Reply with quote

It may have been a bit overdone but it looks awesome Shocked Nice Job
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KAKid
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PostPosted: Mon Jun 28 10 1:59 am    Post subject: Reply with quote

^^^Ditto! Looks just the way I like it. That chopped flat looks like some mighty fine chili meat. Cool
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Tim_Abrahamson
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PostPosted: Mon Jun 28 10 2:47 am    Post subject: Reply with quote

Big_AL - It was a very good brisket. Taste was outstanding (exactly what a brisket should taste like) and quite tender!

Smokin_On-The_Rio - The edges crumbled but as for the rest of the brisket It would do quite well if boxed and judged. Flavor and tenderness was well above average.

KAKid - I tossed the chopped beef with some sauce to bind it and it is making some wonderful sandwiches. I was thinking about BBQ chilli mac (Macaroni, tomato sauce, BBQ sauce, chopped beef, diced onions and topped with cheese - bake and eat!)
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Beertooth
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PostPosted: Mon Jun 28 10 3:56 am    Post subject: Reply with quote

That brisket looks amazing! I love the look of the bark. Mmm!
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BRBBQ
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PostPosted: Mon Jun 28 10 4:26 am    Post subject: Reply with quote

Nice looking Brisket
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rodneymeatsnsweets
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PostPosted: Mon Jun 28 10 4:31 am    Post subject: Reply with quote

Tim that briskie looks spot on perfect. Just the way I like it. Super job Very Happy Very Happy Very Happy
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Big_AL
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PostPosted: Mon Jun 28 10 4:32 am    Post subject: Reply with quote

Smokin_On-The_Rio - The edges crumbled but as for the rest of the brisket It would do quite well if boxed and judged. Flavor and tenderness was well above average.

Tim...if you send some to me I'll judge it for you...free of charge Wink
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k.a.m.
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PostPosted: Mon Jun 28 10 8:53 am    Post subject: Reply with quote

Tim, your brisket looks outstanding. Very Happy Beautiful bark, nice color, and looks super moist. I love the looks of the chipped brisket, it looks mighty tasty. Nicely done my man. Very Happy
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Tim_Abrahamson
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PostPosted: Mon Jun 28 10 9:16 pm    Post subject: Reply with quote

Beertooth - Thanks. Was out of my brisket rub and was too lazy to make more. I used my pork butt rub! A bit more sugar than I'm accustomed to.

B'sBBQ - Thanks

rodneymeatsnsweets - flavor was spot on. Thanks!

Big_AL - You might try lick'n the screen!

k.a.m. - Thanks for the kind words!
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...besides, when is the last time you turned down BBQ?

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reubenray
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PostPosted: Tue Jun 29 10 1:28 am    Post subject: Thermometer Reply with quote

Was that thermometer in the brisket and wasn't it supposed to alert you know if the temps got to high?

I plan on doing my first brisket this weekend and will be depending on the thermometer letting me know if the smoker temps get to low or to high and when the meat is ready.
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Tim_Abrahamson
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PostPosted: Tue Jun 29 10 2:01 am    Post subject: Reply with quote

reubenray - Oh it was beep'n at me all right...I was just asleep at the time. I'm glad I woke up early to check on it!. It would have been fine had the temps stayed at 240...but they crept up on me.
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BBQ is like sex...
Even when its bad its still pretty good!
...besides, when is the last time you turned down BBQ?

Oklahoma Joe Longhorn
Big Green Egg
Former Pitmaster Gates and Sons BBQ (KC)
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reubenray
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PostPosted: Tue Jun 29 10 4:33 am    Post subject: Reply with quote

Then I will make sure the receiver is beside my wife. She has hearing like a hawk.
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Rockpyle
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PostPosted: Tue Jun 29 10 10:13 am    Post subject: Reply with quote

Beautiful looking brisket. My last brisket went a bit long as I thought I had the time planned right and my son and I went over to help his baseball team do some yardwork at a family that needs some help.

When I called my wife and asked her to give me a temp reading on the hunk of beast, she told me it was at 202*. I zoomed home, took it off of the fire and it came out similarly. A little crumbly around the edges and a little jerky-like on the bottom bark, but fantastic taste.

Rock
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Mrs. K.A.M.
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PostPosted: Sun Jul 04 10 4:55 am    Post subject: Reply with quote

WoW Exclamation
Your brisket looks delicious.
I'm thinking a couple slices on a flour tort.
YUM YUM Very Happy
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thebassoutlaw
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PostPosted: Sun Jul 04 10 9:14 am    Post subject: Reply with quote

Looks pretty good to me Exclamation
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