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Old 01-27-2017, 10:41 PM   #1
TexaRican
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Default Live brisket smoke

Has to go on at 4am for a family event tomorrow evening so I'm prepping tonight. Gonna let the pit stay warm all night. Taylor county 2015 mesquite and Texarican dynamic dry rub




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Old 01-27-2017, 10:56 PM   #2
TB80
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Looking forward to seeing the outcome. What's in your rub?
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Old 01-27-2017, 11:01 PM   #3
TexaRican
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Default Live brisket smoke

Quote:
Originally Posted by TB80 View Post
Looking forward to seeing the outcome. What's in your rub?


Not really sure which is why it's Dynamic! I raid my wife's pantry for ingredients each time. Last time I had enough left over to save. Usually garlic powder, onion powder, adobo, cumin, kosher salt,black pepper. Sometimes brown sugar. Sometimes ragin Blaze.


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Old 01-27-2017, 11:05 PM   #4
Grant2
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Looks good! I did just a salt and pepper rub was fantastic.
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Old 01-27-2017, 11:08 PM   #5
Kdog
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I will be lighting mine a little while. We are having a party tomorrow.
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Old 01-28-2017, 01:49 AM   #6
TX_Kevin
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Hard to beat a good home smoked brisket.
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Old 01-28-2017, 02:02 AM   #7
tkuehn5410
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How long does your smoker stay hot? My 1/4" steel only holds heat for at best 4-6 hours.
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Old 01-28-2017, 03:17 AM   #8
Guerrero88
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I just fired my pit up. Brisket going on soon
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Old 01-28-2017, 04:46 AM   #9
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Left my pit with 4 good chunks of mesquite smoldering at 10:30 and it was reading 220. At 3:30 it was down to 187 and there was just enough jot embers left to easily light up several new chunks. 250 now but should be dropping back to 220-230 based on my bent settings. I'm gonna stay up an hour and watch. Brisket is on.



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Old 01-28-2017, 04:50 AM   #10
Muddy Bud
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Brisket sounds good. How long do you plan on smoking it?
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Old 01-28-2017, 05:15 AM   #11
stevieray54
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Brisky's on at 3:00 this morning party starts at 1:00
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Old 01-28-2017, 05:22 AM   #12
Pedernal
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Sweet
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Old 01-28-2017, 06:15 AM   #13
Happy Buddah
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What times breakfast? Gassing up the truck.
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Old 01-28-2017, 08:08 AM   #14
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Quote:
Originally Posted by Muddy Bud View Post
Brisket sounds good. How long do you plan on smoking it?
It just depends on the brisket but I'm allowing 12 hours for this one to get to 205.
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Old 01-28-2017, 09:26 AM   #15
Take Dead Aim
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Only using mesquite?
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Old 01-28-2017, 09:34 AM   #16
Guerrero88
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That's all that I'm using. Wished I had some pecan to mix with.
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Old 01-28-2017, 09:56 AM   #17
czechaholic
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Let's see a pic of your pit


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Old 01-28-2017, 10:11 AM   #18
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Quote:
Originally Posted by czechaholic View Post
Let's see a pic of your pit


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Texas Longhorn pit from Uvalde. Sits on a swivel and also plugs into a 2" receiver hitch for tailgating. Heavy for its size though.





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Old 01-28-2017, 10:12 AM   #19
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Time for the cheater blanket



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Old 01-28-2017, 10:14 AM   #20
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Nice!
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Old 01-28-2017, 10:54 AM   #21
czechaholic
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I like the pit


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Old 01-28-2017, 10:57 AM   #22
J Sweet
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Nice I got one on an hour ago for dinner tonight. Post oak.


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Old 01-28-2017, 10:57 AM   #23
RiverRat00
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That brisket looks so juicy
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Old 01-28-2017, 12:20 PM   #24
czechaholic
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Fixing to fire mine up....easy night tonight.....smoked ham,klobase and mac n cheese


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Old 01-28-2017, 02:18 PM   #25
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You work for a power company?
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Old 01-28-2017, 03:38 PM   #26
TexaRican
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Quote:
Originally Posted by flinger View Post
You work for a power company?
Ha! I wondered if anybody would pick up on that. No, I used to work for a manufacturer's rep that serves the power companies.
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Old 01-28-2017, 03:47 PM   #27
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Quote:
Originally Posted by TexaRican View Post
Ha! I wondered if anybody would pick up on that. No, I used to work for a manufacturer's rep that serves the power companies.
I use a pair for the smoker as well.
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Old 01-28-2017, 04:04 PM   #28
Fishndude
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Dang. Now I want brisket. Looks delish
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Old 01-28-2017, 04:14 PM   #29
Pullersboy
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Man, that looks fantastic! I really like that little pit. I need to get one about that size.
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Old 01-28-2017, 04:18 PM   #30
clayree
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Looks great. I like to use kosher salt & pepper for my brisket rub.
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Old 01-28-2017, 04:30 PM   #31
TexaRican
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Was stalled at 185 for the last 90 or so minutes. Finally bumped a degree so I'm in the home stretch I hope.


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Old 01-28-2017, 05:14 PM   #32
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I know where you live and I'm hungry
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Old 01-28-2017, 06:15 PM   #33
TexaRican
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Pulled at 199 and am afraid I'm gonna have to cut it hot. Got a play to attend at 7.



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Old 01-28-2017, 06:52 PM   #34
TexaRican
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Default Live brisket smoke

Success. Just the right slicing consistency. Cut it at 172 and lost a bit a juice but that's ok.





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Old 01-28-2017, 06:57 PM   #35
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Loooking **** good!!
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Old 01-28-2017, 06:59 PM   #36
krausejmk
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Man that looks good!
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Old 01-28-2017, 07:02 PM   #37
TexaRican
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And a little spicy boudin to ensure the heartburn.



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