And, oh--what a beautiful morning it is today!
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Brisket flat is on.
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- Oct 2014
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Brisket flat is on.
Trimmed, injected with beef broth and salted last night. Rubbed with BBBR this morning. I didn't oil first, as I've never had trouble getting rub to stick to anything, ever. On the BGE @ 225*. I'll wrap it @ 150*. Then it's done when it's done, 203-205*. It will be wrapped and cambro'd for at least an hour and hopefully two hours.
And, oh--what a beautiful morning it is today!4 PhotosTags: None
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- Sep 2014
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For those who are about to Cook - WE SALUTE YOU!
Weber Genesis Silver B - 14 years
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Yeah! Tear it up! Sounds like a great plan, especially if you can cambro for 2 hours!
BTW, I have a similar cutting board to yours which I cut / trim all my uncooked meat on. Great board!
-- Ed
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Administrator
- May 2014
- 17873
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
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- Masterbuilt Gravity 560
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Accessories- Instant Pot 6qt
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Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
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- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Enjoy. I hope through the miracle of time there will be delicious brisket pictures to droll over later.
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Time is our perception of quantum uncertainty, expressed on a Newtonian scale.
At least that's what I decided once long ago, while under the influence of self-medication. But if that is the case, then the very concept of time travel is non-sequitur. It would be like asking the flavor of a thought. You can't travel through time because it is not a medium, it is a perception that takes place in each individual mind.Last edited by Mosca; August 16, 2015, 07:08 AM.
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And I decided that I'm going to crutch not at a specific temperature, but at whatever temperature the stall occurs. The meat is @ 148*, with no bark formed at all. Some online research says that all cuts are different, and the stall can come anywhere from a low of 150* to a high of 170*, with most around 160-165*.
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My full brisket timing. I start every cook 20 hours before my planned serving time.
I don't smoke just flats, just full packers. I never wrap. I don't change the cooking temperature. I just wait the stall out. I cook at 225 for the entire cook. I think this gives me the best taste and a perfect bark.
My goal is to reach 203/205 in 16 to 18 hours. Then wrap it and put it in the cambro.
This is just my method. It works for me. I'd much rather it spend more time in the cambro than me being pressed for time. There's nothing worse than your quest's arriving early or late and your brisket is not done cooking yet!
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Charter Member
- Oct 2014
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Originally posted by Medusa View PostYeah! Tear it up! Sounds like a great plan, especially if you can cambro for 2 hours!
BTW, I have a similar cutting board to yours which I cut / trim all my uncooked meat on. Great board!
-- Ed1 Photo
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Charter Member
- Oct 2014
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
3:30, and it is @ 203*! I tightened up the wrap (there was slight leakage), wrapped it in a towel and it's into the cooler for 2 hours. Sides are going to be Crack 'n Cheese, corn on the cob, and since heirloom tomatoes are in full season, Caprese tomatoes.4 Photos
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Moderator
- Jun 2014
- 11608
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
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Charter Member
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Originally posted by Jerod Broussard View PostThat will be one TENDA dude!!!!2 Photos
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Charter Member
- Jul 2014
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS, DnG, andLarge Charcoal Basket, for WSCGC
SnS for 22" Kettle
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SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
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Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
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Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
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