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SRF Brisket has arrived

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    SRF Brisket has arrived

    Click image for larger version

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ID:	93975 Click image for larger version

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ID:	93976 This thing is huge. I will start to work on it next Wednesday with better pics. Stay tune...
    Last edited by DWCowles; July 1, 2015, 11:26 PM.

    #2
    Wowzers that's huge. Dry brine the bad boy several days in advance. I'd salt Sunday for a Wednesday cook

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      #3
      17 lbs., that is huge!!

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        #4
        David Parrish I won't be cooking it til next Friday night for the 4th. Also I won't be home til Wednesday.

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        • barney
          barney commented
          Editing a comment
          Can't wait to see that bad boy !

        #5
        Originally posted by DWCowles View Post
        David Parrish I won't be cooking it til next Friday night for the 4th. Also I won't be home til Wednesday.

        Wednesday brine for a Friday cook will work out great.

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          #6
          Kneeeeeeeeeeeeeeeeeeee-Ice!!!

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            #7
            Wow. Awesome. Looking forward to seeing more.

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              #8
              Drooling in Hermosa Beach. Brisket don't get any better than that. Wowser!

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                #9
                Ohhhhh yeah!

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                  #10
                  Now let's talk prep. Are you separating the point from the flat, cooking it all at once, using BBBR, just salt and pepper... what's the plan? Cooking on the Rec Tec?

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                    #11
                    Ok David Parrish I'm planning on cooking it all at once with Oakridge BBQ Black OPS Brisket Rub. I will be wrapping in the pink butcher paper. No Rec Tec with this bad boy it's going on the Lang with Hickory wood.

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                      #12
                      Why pink butcher paper? What temp are you cooking at?

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                      #13
                      Click image for larger version

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ID:	93974 Got the beast trim, salted, wrap and put back in fridge until Friday night. More to come...stay tune.

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                      • BruceB
                        BruceB commented
                        Editing a comment
                        That is one pretty hunk o' beef

                      #14
                      Unless my picture is wonky the grain of that muscle is running quite differently than I am used to. Cutting across the grain is usually a 45 degree angle from the horizontal length for me, this one you would cut almost sideways.

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                      • DWCowles
                        DWCowles commented
                        Editing a comment
                        _John_ that was the first thing that I notice also

                      • _John_
                        _John_ commented
                        Editing a comment
                        That section that is kind of round at the bottom right, that is where I want my slices from.

                      #15
                      Is that the point on the right after the hump? Did you line it up for the photo? Nice trim job. I think you're dissing your Rec-Tec though. Got friends who've 180-ed brisket twice cooked on a pellet cooker!

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                      • DWCowles
                        DWCowles commented
                        Editing a comment
                        CandySueQ yes that is the point and that's just the way it position itself when I flip it over. I'm not using the Rec-Tec I'm using the Lang for this beast and two PBs. There will be 10 racks of BB ribs in the Rec-Tec (I hope).

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