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Today off the egg, brisket, step on in if you dare...

Discussion in 'Food Talk' started by RLHULK, Apr 25, 2020.

  1. Apr 25, 2020 at 6:51 AM
    #1
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Still rolling stock baby....
    17 pound brisket, one large big green egg, whole lotta kamado joe big block xl hardwood charcoal, a few beers during the night, lots of smoke and we have some damn good brisket...

    12.jpg 17.jpg 14.jpg 15.jpg 16.jpg 10.jpg
     
  2. Apr 25, 2020 at 6:53 AM
    #2
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Still rolling stock baby....
    5 hours in, at 3am, internal temp 162, time to wrap..

    09.jpg 08.jpg 07.jpg 06.jpg
     
  3. Apr 25, 2020 at 6:56 AM
    #3
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Still rolling stock baby....
    8am after a hour rest, its done, a little over done, pulled off the egg at 204, but damn its good.. I started slicing with the grain before I realized and started slicing the other direction, there ya go.... beers and brisket at 8:30am LOL heck ya

    13.jpg 05.jpg 04.jpg 03.jpg
     
    JMB, aperezsh, Blueknights75 and 13 others like this.
  4. Apr 25, 2020 at 6:58 AM
    #4
    OV-1794

    OV-1794 New Member

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    Looks tasty
     
  5. Apr 25, 2020 at 7:55 AM
    #5
    lbbf

    lbbf New Member

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    Looks mighty fine! Love my BGE. Congrats on the cook.
     
  6. Apr 25, 2020 at 8:13 AM
    #6
    oldboy

    oldboy New Member

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    Really nice looking brisket! What paper is that wrapped with? Thanks in advance
     
  7. Apr 25, 2020 at 8:22 AM
    #7
    tech1208

    tech1208 Old Salt, New truck

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    Looks fantastic!!! What type of paper did you wrap it in when you put it back on? and id you include anything in the wrap when you did?

    As you once put it, "details man, details!!!!"
     
  8. Apr 25, 2020 at 8:23 AM
    #8
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Peach paper
     
  9. Apr 25, 2020 at 8:24 AM
    #9
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    You stayed up all night watching it? :eek2:
     
  10. Apr 25, 2020 at 8:26 AM
    #10
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Still rolling stock baby....
    butcher paper

    24 inch by 175 feet of it lol

    I have enough to last me a awhile now
     
    NewImprovedRon likes this.
  11. Apr 25, 2020 at 8:26 AM
    #11
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Still rolling stock baby....
    butcher paper.

    nothing added when I wrapped it.
     
    TXMiamiFan likes this.
  12. Apr 25, 2020 at 8:27 AM
    #12
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Still rolling stock baby....

    Off and on yes lol
     
  13. Apr 25, 2020 at 8:28 AM
    #13
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    :bowdown:
     
    RLHULK[QUOTED][OP] likes this.
  14. Apr 25, 2020 at 9:18 AM
    #14
    Y0TA PR0

    Y0TA PR0 Dirt biking & fishing

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  15. Apr 25, 2020 at 1:52 PM
    #15
    tech1208

    tech1208 Old Salt, New truck

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    Thanks Rich,

    I'm going to pick one of those up at Costco on Monday and try it again this week. Will grab the butcher Paper as well.

    Randy
     
    RLHULK[QUOTED][OP] likes this.
  16. Apr 25, 2020 at 2:16 PM
    #16
    Blueknights75

    Blueknights75 040 IS THE FASTEST

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    Damn you @RLHOK everything you make looks like it came from a restaurant and makes me want to eat....as always some amazing work!:bowdown:
     
    RLHULK[OP] and TXMiamiFan like this.
  17. Apr 28, 2020 at 7:14 AM
    #17
    tech1208

    tech1208 Old Salt, New truck

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    @RLHOK

    So I started a Brisket this AM. I grabbed a 6 3/4 pound one from Costco.

    I rubbed on John Henry's Apple Chipotle Rub. I set the BGE up at 250 with the conveggtor and a drip pan. I used Mesquite wood chunks to get the smoke in there.

    After two hours, I'm already at 150 degrees internal temp. I'm trying to at least stretch this to three hours before I flip sides. Started on fat side down. I'm following Dr. BBQ's recipe, and he seems to get 4 hours out of one side and then flip for 2 hours and done at internal temp of 160, before wrapping and placing back on til 200 internal temp.

    I'm going to play with this today and see how it goes.

    Randy

    20200428_075756.jpg

    IMG_0178_20200428_083608.jpg
     
  18. Apr 28, 2020 at 4:41 PM
    #18
    tech1208

    tech1208 Old Salt, New truck

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    So here are the middle and end pictures. Brisket came out great! Took five hours total.

    20200428_125120.jpg
    20200428_155229.jpg
    20200428_155334.jpg
     
    NewImprovedRon, aperezsh, JMB and 2 others like this.
  19. Apr 28, 2020 at 4:53 PM
    #19
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    5 hours? At what temp?
     
  20. Apr 28, 2020 at 5:01 PM
    #20
    tech1208

    tech1208 Old Salt, New truck

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    250 the whole way. After the temp got to 145 on fat side down, I flipped it, and cooked til 172. I then removed it at 172 and wrapped in foil fat side down, and added one cup of apple juice, and cooked again until 202 degrees. The let it rest off the BGE in the foil for an hour on a cookie tray in the house on the counter.
     
  21. Apr 28, 2020 at 5:12 PM
    #21
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Wow. That was quick.
     
  22. Apr 28, 2020 at 5:14 PM
    #22
    tech1208

    tech1208 Old Salt, New truck

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    I agree and don't understand it. I use a Flame Boss WiFi, so I'm tracking it all day while it cooks.
     
    TXMiamiFan[QUOTED] likes this.
  23. Apr 28, 2020 at 5:28 PM
    #23
    YsoSeRiouS!

    YsoSeRiouS! A good day...for a good day

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    Maybe drop the cooking temp. I usually smoke at 225 or lower because I know I’ll be smoking meats for atleast 8 hrs-14hrs depending on type of meat. “Low and slow” the motto I live by
     
  24. Apr 28, 2020 at 6:49 PM
    #24
    Roborob70

    Roborob70 New Member

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    Why did I have to click on this?....Now im jonesin for some brisket and dont have any. Life is cruel
     
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