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BluDawg Cooked a Brisket

 
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BluDawg
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Joined: 30 Jul 2009
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Location: Jonesboro,Tx.

PostPosted: Sun Sep 01 13 8:00 am    Post subject: BluDawg Cooked a Brisket Reply with quote

I drug my tired old Arse out of bed at 645 this mornin & put on the coffee. Then me & my assistant went out & wheeled Big Jim to his spot under the shade tree filled his basket with a mesquite log and lump and poured a 1/2 lit chimney on top. While he was warmin up to 300 we pored a cup steeled the boning knife and cut the fat, dusted it in Texas best Rub and introduced old Mr brisket to the smoke at 745 fat cap down for 4 hrs. In the mean time we smoked 2 lbs of hot guts and two fatties. At high noon I rolled him in his seapre for a siesta fat cap up. 1 pm the cow poker said it was time to rest in the kitchen.
After a few hrs the high tech gizmo says 140


Lets see what we have Humm looks like a brisket & smells like one too


Lets see how we did
Flat Passes the bend test

I wonder if it is moist
looks juicy to me, what you think?


My Favorite part Poor mans Prime rib


Your just gonna have to trust me it tastes mighty fine. Very Happy
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1buckie
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PostPosted: Sun Sep 01 13 9:39 am    Post subject: Reply with quote

Yumster-Rama !!!!!

"My Favorite part Poor mans Prime rib"
Yeah, what was that famous quote from awhile back?

" I feed the flat to the unwashed masses...."

.....or something to that effect?
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BUGSnBBQ
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PostPosted: Sun Sep 01 13 11:41 am    Post subject: Reply with quote

NICE! I guess that's the proof right there that briskies can be done on high heat and still be edible Laughing Laughing . I'm going to try your method with a high temp (and the paper) next time. How big was that?
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BluDawg
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PostPosted: Sun Sep 01 13 12:01 pm    Post subject: Reply with quote

A shade over 11 lbs when it hit the grate.
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k.a.m.
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PostPosted: Sun Sep 01 13 7:04 pm    Post subject: Reply with quote

Nice looking brisket Dawg. Very Happy
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GF
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PostPosted: Sun Sep 01 13 7:13 pm    Post subject: Reply with quote

BluDawg, that looks good enough to eat. Very Happy Wink

I think I'd eat a whole lot, nothing like BBQ overload and a nap. Laughing
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italian skewer
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PostPosted: Sun Sep 01 13 10:29 pm    Post subject: Reply with quote

Dawg, i'm betting that you not only cooked the brisket, but you ate it too. Nice stuff. Very Happy
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patruns
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PostPosted: Mon Sep 02 13 1:59 am    Post subject: Reply with quote

Right nice there Dawg! Damn, now i am wishing I said screw it and smoked anyway today.... Sad
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Chef
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PostPosted: Tue Sep 03 13 1:03 am    Post subject: Reply with quote

Blu that is a great looking brisket. Reminds me of myself. Laughing Laughing Laughing
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Canadian Bacon
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PostPosted: Tue Sep 03 13 1:18 am    Post subject: Reply with quote

Very nice looking brisket Blu Dawg....very nice indeed.....i bet it does taste as good as you say it does. Very Happy
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Bad Santa
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PostPosted: Tue Sep 03 13 1:23 am    Post subject: Reply with quote

Good looking brisket ya got there Dawg!
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BluDawg
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PostPosted: Tue Sep 03 13 3:25 am    Post subject: Reply with quote

Thanks ya'll, It took me along time to figure out I needed to go back to cooking basically the way I was taught by my dad & my grandad and stop Wizzin in the wind. This last year has really up'ed my game.
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texbbqpits
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PostPosted: Wed Sep 04 13 5:45 am    Post subject: Reply with quote

BluDawg wrote:
Thanks ya'll, It took me along time to figure out I needed to go back to cooking basically the way I was taught by my dad & my grandad and stop Wizzin in the wind. This last year has really up'ed my game.

amazing how many times I find out that Dad knew best. Really nice looking brisket . Tom
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necron 99
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PostPosted: Wed Sep 04 13 9:32 am    Post subject: Reply with quote

Great lookin' brisket!

And you'd had me convinced you were a S&P purist . . .

When I run out of Cholula Chili & Roasted Garlic seasoning, I'll have to order some of that Old #2 to try.

http://texasbbqrub.com/
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BluDawg
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PostPosted: Wed Sep 04 13 9:40 am    Post subject: Reply with quote

I use equal parts by weight kosher salt and 16 mesh black pepper 4oz and 4 ozMrs Dash Lemon pepper seaoning. I don't buy rubs or sauces.
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necron 99
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PostPosted: Wed Sep 04 13 10:00 am    Post subject: Reply with quote

My mistake - that's what Google came up with when I put in Texas Best Rub, and I saw you'd posted your cook to their forum as well.

http://forum.texasbbqrub.com/showthread.php?t=46753

I'll probably still give their rub a try some day.

I've got my own homemade rub using citrus zest and chipotle, might be kinda similar to a blend using lemon pepper seasoning.
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Mainely Smoka
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PostPosted: Thu Sep 05 13 1:10 am    Post subject: Reply with quote

Good looking Brisket Dawgie
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Tim_Abrahamson
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PostPosted: Fri Sep 06 13 9:00 pm    Post subject: Reply with quote

awww man.... posting pics that nice has got me wanting to fire up my cooker for some beef now!
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Bkndsdl
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PostPosted: Mon Sep 16 13 11:57 pm    Post subject: Reply with quote

BluDawg, that's awesome. What kind of paper is that you're using? Did you have that in the grill?
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BluDawg
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PostPosted: Tue Sep 17 13 1:32 am    Post subject: Reply with quote

Butcher paper. Yes I used it in the UDS right over the Fire
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