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Brisket p*rn UPDATED

 
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cops25
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Joined: 01 Apr 2006
Posts: 27
Location: Levittown, Pa

PostPosted: Jul 09 2007    Post subject: Brisket p*rn UPDATED Reply with quote

Although hot out, there isnt a cloud in the sky, and very little breeze...perfect weather for a smoke!
I'm 4 hours into my 6 pounder, and bored, so I figured I'd get some pics up to share.

Brisket BS (Before Smoke)


My Smokin setup, including gaurd dog (she only hangs around for scraps)


Temps are incredibly stable, figure the heat and lack of wind...or the way the planets are aligned today. Notice the minimal temp variation between the left and right sides...I owe that to the mods found here:


I threw some salmon on for the helluvit. This is hour 4:


I'll get some post-smoke pics up in another few hours Smile
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Last edited by cops25 on Jul 10 2007; edited 1 time in total
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skybob
BBQ Super Pro


Joined: 10 Apr 2006
Posts: 1533
Location: Wichita, KS

PostPosted: Jul 10 2007    Post subject: Reply with quote

Look'n good, keep the pics coming.
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cops25
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Joined: 01 Apr 2006
Posts: 27
Location: Levittown, Pa

PostPosted: Jul 10 2007    Post subject: Reply with quote

Hopefully more soon...temp stagnated at 156 for the past 1.5 hours. Just started creeping up again (now @ 158). I gotta learn patience (though I haven't peeked on this one yet)
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stevenr
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Joined: 13 May 2007
Posts: 314
Location: near jonesboogie, arkansas

PostPosted: Jul 10 2007    Post subject: Reply with quote

looking good......

now tell your neighbor to mow that ya Laughing Laughing rd !!
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cops25
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Joined: 01 Apr 2006
Posts: 27
Location: Levittown, Pa

PostPosted: Jul 10 2007    Post subject: Reply with quote

stevenr wrote:
looking good......

now tell your neighbor to mow that ya Laughing Laughing rd !!


I'm just happy they got rid of the chickens, ducks, and goat (Although, two of the chickens did disappear....dont ask ) Confused
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cops25
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Joined: 01 Apr 2006
Posts: 27
Location: Levittown, Pa

PostPosted: Jul 10 2007    Post subject: Reply with quote

Done and eaten Very Happy
This one wasnt as tender as the last one (last one was pulled-pork tender), but I got many more compliments, including that they preferred this one. I did add more cayenne and chili powder to this rub, so it had decent heat to it.
Brought it to 190 in smoker, unwrapped (cooked fat-up), then triple-wrapped in foil for two hours (final temp was 178)
And yes, I know I need more practice cutting them, but I was hungry!






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Boomer
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Joined: 22 Mar 2007
Posts: 1543
Location: SMOKIN' in SHAMOKIN PA

PostPosted: Jul 11 2007    Post subject: boomerto cops25 Reply with quote

Real nice job on the brisket and nice set-up you have there.

Not to many Pa boys on the Ring that I see, any BBQ events down your way this summer?

Boomer
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Smoke on the Horizon
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Joined: 27 Jun 2007
Posts: 1362
Location: Tulsa

PostPosted: Jul 11 2007    Post subject: Reply with quote

Very nice, looks like it came out just fine.
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cops25
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Joined: 01 Apr 2006
Posts: 27
Location: Levittown, Pa

PostPosted: Jul 12 2007    Post subject: Re: boomerto cops25 Reply with quote

Boomer wrote:
Real nice job on the brisket and nice set-up you have there.

Not to many Pa boys on the Ring that I see, any BBQ events down your way this summer?

Boomer


Thanks Smile
I wouldve liked a better smokering on it, but it still tasted good...I think the brown sugar may have done that (still tinkering with the recipe).
The only event I knew of was a bbq at the beginning of the summer, which I couldnt attend. I havent heard of anything else Sad
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