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First brisket cook.

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  • Guy
    commented on 's reply
    Wow more like a Grand Slam.

  • fzxdoc
    replied
    Now that's what I call an amazing cook! I get hungry just looking at those photos. Congrats!

    Kathryn

    Leave a comment:


  • Jerod Broussard
    commented on 's reply
    Yeh, and that bark really bounces back once it steams off a little when you remove the foil.

  • _John_
    replied
    Looks like a home run, need to try those ribs.

    Leave a comment:


  • Craigen Perrie
    commented on 's reply
    Thanks man. Appreciate it coming from the Master. Thanks for your help along the way. I did your technique of barking then foiling. I like the idea of that better.

  • Jerod Broussard
    replied
    Wow man, Home run!!!!!!!!!!

    Leave a comment:


  • jmott7
    replied
    Nice. You're going to love the pastrami.

    Leave a comment:


  • Craigen Perrie
    replied
    Thanks for that David

    This is actually my first time ever eating and seeing a BBQ brisket. We only have 1 place in New Zealand that does brisket like this and I haven't even eaten there yet! I am in love with BBQ brisket though! Holy wow.... So good. I can imagine I can do it way better as well if I inject it. Can really see the benefit in that.

    I loved the flat chopped up with some fat in it on the bread rolls and the texas mop sauce. Going to make a Shepards/Cottage Pie tonight with some of the drier flat bits. Will do a hash the next night. Such an economical way to buy and cook great cheap meat. Really want to try a corned beef and pastrami now.

    CP.

    Leave a comment:


  • David Parrish
    replied
    No words. Just this....





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  • Jon Solberg
    replied
    Looks GREAT!

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  • Craigen Perrie
    started a topic First brisket cook.

    First brisket cook.

    Hey all, first brisket and it went swimmingly! Started it at 3am, had it on til 5pm and then rested in chilly (warm) bin for 2 hours. Didn't inject as the timing didn't work out. Definitely feel that it would of been better with the broth injections. Also need a leave in temp probe as it got up to 207 by accident! Still ended up delicious. Look forward to next time.

    Served it with corn bread done in a cast iron pot, turned out so much better than my last one. Hand cut slaw. Nice simple corn done with fresh tarragon from my garden and butter/salt. Also did the hoisin ribs in the oven for 4 hours at 225, finished off with the honey glaze over the coals. Those Hoisinful ribs are the best, wow.

    Friggen love this website!!!

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    What a spread, right?

    CP.
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