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Old 02-01-2016, 08:44 AM   #151
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Quote:
Originally Posted by btoptrip View Post
Great looking brisket. I just finished a 14 lb brisket at 225. Took right at 29 hrs to reach 200. Have you noticed if wrapping it when you do speeds up the time to reach that last 30 degrees?
Absolutely, That is crazy that it took 29 hours! lol. I've never seen one take that long! Crank up your heat and wrap after your brisket hits an IT of 165. It'll take hours off of your cook time and you'll notice your brisket is still smoked perfectly.

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Do you ever separate the flat and point during the trimming stage?
I sure do Cuz, but I only do that on some of my competition briskets since I inject them.
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Old 02-07-2016, 05:57 PM   #152
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Old 02-28-2016, 10:11 AM   #153
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Default Brisket: A Detailed "How To"

8lb prime trimmed
Salt pepper
Red pepper flake
Cayenne
Pinch of garlic powder
220-250
12 hrs over hickory using big green egg
Wrapped in butcher paper at stall
Started probing at 185. Probed tender at 201 pulled off and let it rest. Very happy to finally get one right.

I





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Old 02-29-2016, 02:14 PM   #154
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Originally Posted by Chadroe View Post
8lb prime trimmed
Salt pepper
Red pepper flake
Cayenne
Pinch of garlic powder
220-250
12 hrs over hickory using big green egg
Wrapped in butcher paper at stall
Started probing at 185. Probed tender at 201 pulled off and let it rest. Very happy to finally get one right.

I







Nicely done sir!
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Old 02-29-2016, 02:21 PM   #155
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Following
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Old 02-29-2016, 04:05 PM   #156
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Default Brisket: A Detailed "How To"

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Nicely done sir!



Thank you sir!

Last edited by Chadroe; 02-29-2016 at 04:07 PM..
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Old 05-13-2016, 10:43 PM   #157
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Great post! Now my turn.


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Old 05-15-2016, 07:20 PM   #158
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Brisket!


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Old 05-16-2016, 07:17 PM   #159
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this method is awesome. did one using this method and the recipe linked and it was awesome!
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Old 05-17-2016, 11:14 AM   #160
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Cooked one using this method a few weeks ago on my treager pellet smoker and it turned out awesome...
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Old 05-17-2016, 12:44 PM   #161
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That's a pretty delicious looking brisket.


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Old 05-17-2016, 02:22 PM   #162
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any tips on getting a good smoke ring when using a uds. I know they say it doesn't matter in competitions but I think lots of people eat with their eyes also. I've heard putting some tender quick on it for 10 or 15 minutes and washing off will do it but have been too scared to try. I cook a good tender and juicy brisket, just can't seem to get the smoke ring on it.
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Old 05-17-2016, 03:13 PM   #163
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Tagged for reference! Thanks for the info!
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Old 05-17-2016, 08:33 PM   #164
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Ttt
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Old 05-17-2016, 08:55 PM   #165
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Tag
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Old 05-31-2016, 10:54 AM   #166
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Quote:
Originally Posted by Bowtech Shooter View Post
any tips on getting a good smoke ring when using a uds. I know they say it doesn't matter in competitions but I think lots of people eat with their eyes also. I've heard putting some tender quick on it for 10 or 15 minutes and washing off will do it but have been too scared to try. I cook a good tender and juicy brisket, just can't seem to get the smoke ring on it.
You might try adding more wood chunks to your fire more often. I've only cooked one brisket on my WSM and I started with a small pile of charcoal and actually used mini logs to keep it going. Turned out a nice smoke ring. I wouldn't suggest TQ unless its your straw.
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Old 05-31-2016, 11:21 AM   #167
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TC - would you please email me the recipe:

angiepatak@gmail.com thanks
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Old 05-31-2016, 07:37 PM   #168
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Thank you sir for the info. Have cooked only one brisket and it turned out "ok". I have afraid to try another because they are costly. But I'm saving this and am going at it again.

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Old 05-31-2016, 07:50 PM   #169
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Need to copy this.....
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Old 06-01-2016, 03:51 PM   #170
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Originally Posted by czechgrubworm View Post
TC - would you please email me the recipe:

angiepatak@gmail.com thanks
Sent!
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Old 06-16-2016, 09:48 AM   #171
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Good Read Thanks. I haven't tried a brisket in yrs. First one was so bad I had to feed it to the dogs.
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Old 06-16-2016, 04:12 PM   #172
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Looks amazing!
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Old 06-21-2016, 06:16 PM   #173
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Smoking three briskest for work right now! Lunch is going to be awesome


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Old 06-21-2016, 06:17 PM   #174
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Default Brisket: A Detailed "How To"

Quote:
Originally Posted by Biggs View Post
Smoking three briskest for work right now! Lunch is going to be awesome


Biggs


Take a pic and post it here
Attn BBQ Doers - BBQ Picture Throwdown is underway!!!
http://discussions.texasbowhunter.co...d.php?t=595535

Follow the rules if you do
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Old 06-21-2016, 06:21 PM   #175
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They barely fit on my little smoker...




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Old 06-28-2016, 01:55 PM   #176
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thx for info great
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Old 09-02-2016, 10:22 AM   #177
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Great info for the up coming weekend.
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Old 09-02-2016, 02:29 PM   #178
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Tagged. I'm thinking of trying to smoke a brisket this weekend.


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Old 10-02-2016, 08:14 AM   #179
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Thanks
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Old 10-20-2016, 11:17 AM   #180
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Going to try my first brisket this weekend with this method... I'll let you know how it goes!
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Old 10-20-2016, 01:12 PM   #181
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Flagging this post for sure !!!!

Anyone try this on an Electric Smoker? I know I know.... Electric smoker not the same as a true pit, but it is what I want to try it on...

Anyone using an electric smoker and will give any details on it?
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Old 11-01-2016, 09:04 AM   #182
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Had one of my prettiest brisket cooks a couple weekends ago! This one was flat only, fat side down, 300 degrees, wrapped at IT of 165, and pulled when it was tender. Took right at 4 hours and finished right at 211 IT
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Old 11-01-2016, 10:00 AM   #183
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Quote:
Originally Posted by TC View Post
Had one of my prettiest brisket cooks a couple weekends ago! This one was flat only, fat side down, 300 degrees, wrapped at IT of 165, and pulled when it was tender. Took right at 4 hours and finished right at 211 IT
Ok TC you taking any students?
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Old 11-01-2016, 10:01 AM   #184
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Quote:
Originally Posted by TC View Post
Had one of my prettiest brisket cooks a couple weekends ago! This one was flat only, fat side down, 300 degrees, wrapped at IT of 165, and pulled when it was tender. Took right at 4 hours and finished right at 211 IT
Man I'd frame that ****!
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Old 12-08-2016, 10:37 PM   #185
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I like reading this thread every now and then. Picked up a prime brisket at Costco for $2.69 lb. and a prime fillet for $114. Gonna be a good Christmas dinner this year.
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Old 12-10-2016, 01:02 PM   #186
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I have one going like this method again... but it's 8 below zero and my smoker seems to be doing fine.

I love smoking briskets!


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Old 12-30-2016, 08:23 PM   #187
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Looks good
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Old 01-03-2017, 11:06 PM   #188
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Good thread. Thanks for posting.

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Old 01-24-2017, 12:00 AM   #189
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Excellent tutorial - thanks!
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Old 02-11-2017, 08:05 PM   #190
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Knocked the rust off with an 11 pound prime and a few racks of ribs today. Turned out great.





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Old 02-15-2017, 11:53 AM   #191
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thanks!!
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Old 02-15-2017, 12:05 PM   #192
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Very comprehensive instructions on cooking brisket w/ a little science thrown in for good measure. I've always wrapped my brisket as described bc it seemed like the thing to do...now i know why. Thank you!
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Old 02-15-2017, 01:30 PM   #193
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Great write up. Thanks
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Old 04-18-2017, 09:45 AM   #194
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Quote:
Originally Posted by Bowtech Shooter View Post
any tips on getting a good smoke ring when using a uds. I know they say it doesn't matter in competitions but I think lots of people eat with their eyes also. I've heard putting some tender quick on it for 10 or 15 minutes and washing off will do it but have been too scared to try. I cook a good tender and juicy brisket, just can't seem to get the smoke ring on it.
Interesting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.
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Old 04-18-2017, 09:47 PM   #195
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Interesting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.


Here's a great explanation of the smoke ring from amazingRibs.com: "The smoke ring is not caused by the billowy white stuff, it is caused by gases in the smoke. It is not enhanced by paprika. Nitrites have nothing to do with it. There is no time limit on smoke absorption. The ring stops growing when the meat hits about 170F and myoglobin loses its oxygen retaining ability, not 140F. Salt has little to do with it."




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Old 05-26-2017, 02:12 PM   #196
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Interesting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.
Any ideas on this? Probably gonna do another one this weekend
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Old 05-26-2017, 04:53 PM   #197
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It's my understanding that since you are cooking in a UDS and most likely using lump coal or briquettes, there isn't enough nitrates in the smoke to cause a smoke ring....if you add wood chunks it will help, but probably not much, unless you use a lot of wood chunks. That is why off set smokers, that solely use wood, have better smoke rings.

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Old 05-26-2017, 11:16 PM   #198
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Knocked one out the other day and last pic is one from a little competition we had on my neighborhood.


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Old 05-27-2017, 12:39 AM   #199
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Interesting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.
You need Nitric Oxide (NO) and Carbon Monoxide (CO) to react with the myoglobin in the meat to form a smoke ring. Only two ways to do that: hot wood/charcoal fire or to chemically treat the meat. I tried several times with an electric smoker to get a ring to form but it doesnt get the wood chips hot enough to produce sufficient quantities of NO and CO. Heres a great website for reference on smoke rings...

http://amazingribs.com/tips_and_tech...moke_ring.html

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Old 05-27-2017, 02:19 PM   #200
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Originally Posted by dope hunter View Post
It's my understanding that since you are cooking in a UDS and most likely using lump coal or briquettes, there isn't enough nitrates in the smoke to cause a smoke ring....if you add wood chunks it will help, but probably not much, unless you use a lot of wood chunks. That is why off set smokers, that solely use wood, have better smoke rings.

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I use quite a bit of wood chunks, I'll use more this time.
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