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Old 05-10-2011, 03:52 PM   #101
TMC50
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We cooked this one not to Long ago and I loved it!!! Very juicy....

Here are some pictures of the brisket and pitName:  ImageUploadedByTapatalk1305060652.583997.jpg
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Juicyyy
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Pit
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Old 05-11-2011, 08:34 AM   #102
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Quote:
Originally Posted by daveally View Post
Thanks for the recipe. We used it on a tri-tip last night and it turned out awesome!

I like this idea...
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Old 05-18-2011, 12:13 PM   #103
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sounds good
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Old 05-18-2011, 03:15 PM   #104
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Can't wait to try this out this weekend, I have everything but the Savory. Couldn't find it at Walmart or Brokshire's. Trying Kroger next. This will be the first thing on the smoker I built and the first brisket I've cooked. I just hope it works out right.
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Old 05-18-2011, 03:24 PM   #105
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Quote:
Originally Posted by BrianL View Post
Can't wait to try this out this weekend, I have everything but the Savory. Couldn't find it at Walmart or Brokshire's. Trying Kroger next. This will be the first thing on the smoker I built and the first brisket I've cooked. I just hope it works out right.
Good luck finding the savory. I never did find the ground savory. I found it unground in the leaf form and just used it like that.
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Old 05-18-2011, 05:02 PM   #106
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Quote:
Originally Posted by BrianL View Post
Can't wait to try this out this weekend, I have everything but the Savory. Couldn't find it at Walmart or Brokshire's. Trying Kroger next. This will be the first thing on the smoker I built and the first brisket I've cooked. I just hope it works out right.
I found it at my local Kroger ... Spice Islands was the brand. It was a pricey for the little bottle.
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Old 05-18-2011, 11:02 PM   #107
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Originally Posted by cashbuck View Post
I found it at my local Kroger ... Spice Islands was the brand. It was a pricey for the little bottle.
Found it at Kroger as well. $8 for that little bottle. But at least I found it.
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Old 05-26-2011, 12:03 AM   #108
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Quote:
Originally Posted by Tequilazo View Post
I like this idea...
X2...I had lunch at Zavalas in Mason the other day and their lunch special on the board was labeled a brisket plate but it was actually tri-tips and they were awesome! I'm ready to try doing some. For any of you familiar with smoking these, do you use the same rule of thumb on heat and minutes per pound as a brisket? So anything different? And do most grocery stores have tri-tips or do you have to find a them at a meat market?
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Old 05-26-2011, 01:15 PM   #109
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Ok I need a little help. Cooked my first brisket last week and while flavor was good, a little too smokey, but I know how to correct that. What I don't know is the thin part of the brisket was a little too dry. I built a USD, had temp at 230, put on at 6pm, took off at 6:30 the next morning, 15 pound brisket before trimming. USD was still at 230 the next morming. I never opened the smoker once I put it in. What do I need to do different? Oh, I followed SOTX instructions exactly.
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Old 05-26-2011, 01:25 PM   #110
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sounds to me your temp gauge is broke
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Old 05-26-2011, 01:26 PM   #111
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tried this rub last weekend, danged good thats for sure, thanks for sharing
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Old 05-26-2011, 02:12 PM   #112
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Quote:
Originally Posted by Chuey View Post
sounds to me your temp gauge is broke
It is brand new. I checked it with a second one and they both read the same. Actually one read 5 degrees more than the other, but didn't think that would be enough to matter. Based on that, I was either cooking at 225 or 230, not sure which one is correct.
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Old 05-26-2011, 02:25 PM   #113
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I have a feeling the wife might get tired of brisket before I get this figured out.

Sent from EVO using Tapatalk.
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Last edited by BrianL; 05-26-2011 at 02:29 PM..
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Old 05-26-2011, 02:46 PM   #114
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this is how i do mine 3 hours smoke and 2 hours and 45 min in oven at 250 degree no compaimts as of yet, doing three this weekend take out and cool
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Old 05-26-2011, 02:51 PM   #115
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Quote:
Originally Posted by Chuey View Post
this is how i do mine 3 hours smoke and 2 hours and 45 min in oven at 250 degree no compaimts as of yet, doing three this weekend take out and cool
Chuey, Are you talking Brisket here or Tri-tips?
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Old 05-26-2011, 03:02 PM   #116
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If it was too smoky make sure and use seasoned wood and let it burn down to good coals. You dont want white smoke coming out just light smoke. Did you put the thin side towards the heat or away. Maybe do it away from the fire box. I also often finish in the oven. It also seemed like it got more moist the longer is set in the cooler. To let all the juices go back into the meat when rested. IDK maybe.
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Old 05-26-2011, 03:16 PM   #117
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I put a little too much soaked wood in it, and thought it might be when I put it in there. It was seasoned plum, from trimming my fruit trees this last fall. I read fruit tree wood it good to use, but maybe not two cuts that where 3" dia and about 10" long. I should have just used one, or 1/2 on one.

I put the fat side down, and coals are directly under it about 18". No smokebox.

I have read anywhere from 50 minutes to 2 hours per pound. Is it the longer the more tender like a roast, or the longer the drier? From where the brisket gets thicker it was great, tender and moist.

I put it in cooler for about 45 minutes.
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Old 05-26-2011, 04:13 PM   #118
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I just decided to steal the big smoker from dad's house on my way home for some brisket action on Sunday, clicked on the recipe section to get George's "brisket lotion".....and here is the recipe right at the top!

Greatness!
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Old 05-31-2011, 10:00 AM   #119
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Quote:
Originally Posted by Moonstalker View Post
Chuey, Are you talking Brisket here or Tri-tips?
yes sir brisket i did three this weekend all good makes you want to slap your MIL lol
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Old 05-31-2011, 10:02 AM   #120
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this is one of them not this weekend.
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Old 06-11-2011, 02:25 PM   #121
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Started a brisket this morning at 7am. All I can say is it's looking bad a**!! I'll take pics of the finished product and post. Thanks for the recipes.
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Old 06-25-2011, 10:57 AM   #122
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Great recipe

Last edited by lawdawg; 06-25-2011 at 11:00 AM.. Reason: Typo
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Old 06-26-2011, 02:01 PM   #123
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For those of you asking about smoking tri-tips, I've smoked three or four already and I do use the same rule of thumb as a brisket...50-55 mins per pound. I treat it just like a mini brisket.
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Old 06-26-2011, 04:13 PM   #124
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Quote:
Originally Posted by BrianL View Post
I have a feeling the wife might get tired of brisket before I get this figured out.

Sent from EVO using Tapatalk.
From the black look of the brisket, to me it looks like the top vent was not wide open and the smoke was just circulating inside the barrel creating the sooty appearance. My suggestion is to keep the top vent wide open and control your temp with the bottom vent only.
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Old 06-28-2011, 03:56 PM   #125
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Will be trying this this weekend
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Old 07-04-2011, 01:31 PM   #126
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One on the smoker as we speak! should be done around 6:00, then off to watch some fireworks. Great recipe!
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Old 07-05-2011, 03:18 PM   #127
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I still have not found a couple of the spices, still looking, but I went with what I had and have done 3 and all came out good, one was a little dry on the small end, other than that all were good. First time I have ever done briskets without wrapping them and was surprised. Thanks for the recipe
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Old 07-10-2011, 08:29 AM   #128
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I fired up the smoker this a.m. and I am giving this a try. I usually use my tried and tested recipe but I wanted to try something new. I will let you know.
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Old 07-10-2011, 08:44 AM   #129
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Quote:
Originally Posted by BrianL View Post
I put a little too much soaked wood in it, and thought it might be when I put it in there. It was seasoned plum, from trimming my fruit trees this last fall. I read fruit tree wood it good to use, but maybe not two cuts that where 3" dia and about 10" long. I should have just used one, or 1/2 on one.

I put the fat side down, and coals are directly under it about 18". No smokebox.

I have read anywhere from 50 minutes to 2 hours per pound. Is it the longer the more tender like a roast, or the longer the drier? From where the brisket gets thicker it was great, tender and moist.

I put it in cooler for about 45 minutes.
That is a lot of wood for a uds. are you using charcoal as well? Do you monitor the temp of the meat? that is the key to the brisket. All briskets are diff, some take longer than others. But the general rule is when the flat is around 190 195 degrees, check the tenderness with at temp probe/tooth pick/ice pick. poke it and if it pokes through like warm butter, it is done. if it still gives resistance, cook it longer.

Another thing to check is the drum temp guage. Are you measuring the temp at the side of the drum, or in the middle, where the meat is. I notice a 10-20 degrees difference sometimes.

One more thing, It's been a few years since i built my uds, but it seems like 18 inches is a little close to the coals. I think the plans i used said to put the grill 24 inches up....but don't quote me on that. I will go research.
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Old 07-18-2011, 10:21 PM   #130
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Quote:
Originally Posted by BrianL View Post
It is brand new. I checked it with a second one and they both read the same. Actually one read 5 degrees more than the other, but didn't think that would be enough to matter. Based on that, I was either cooking at 225 or 230, not sure which one is correct.
Calibrate your thermometers in boiling water. Easy way to get an accurate reading.
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Old 08-11-2011, 08:03 PM   #131
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looking froward to trying this one.
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Old 08-27-2011, 01:22 PM   #132
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I do not have a Grill large enough to cook as suggested. I like this recipe, so I will try this in the oven. Broil? Don't laugh, at least I'm cooking. Any other suggestions with the oven approach?
Thanks,
Craig
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Old 08-27-2011, 08:21 PM   #133
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I used the recp. for my son's graduation party back in June, I BB/Q all the time along with my friends who competively cook, the recp. is excellent, EXCEPT, and this is just my personal opinion, I would leave out the basil, turns "bitter" in the end. Now, with that being said, this recp. will place you ,IF you know what you are doing.
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Old 08-31-2011, 12:06 PM   #134
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A great rub recipe . Thanks for sharing .
Helps those of us who don`t have a lot of time to try to experiment to find the " perfect rub " , or get to cook very often .
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Old 09-04-2011, 08:31 PM   #135
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I tried this recipe on my smoker and can say without a doubt it is he tastiest rub I have ever found. Cooking time varied from the OP but great none the less. I will be using this from now on. Thanks for the great recipe...
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Old 09-06-2011, 08:24 PM   #136
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that amount of spices is it only good for one shot, or do you have left over??
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Old 09-07-2011, 04:03 PM   #137
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Flip it everynow and then, or fat side down and leave it?
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Old 09-07-2011, 07:41 PM   #138
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Cant wait until the weekend to try the rub, sounds dang good!!!
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Old 09-14-2011, 02:54 AM   #139
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No expert here but here is what I do:

- 9-12 lb brisket
- Kosher salt - I cover it pretty good
- Adams Brisket Rub - I cover every inch of it - it will be a dark orange in color
- Black Pepper - Cover it heavy, heavy (when i do it there will be no meat showing)

My pit is a 24" pipe with a firebox on one end. I use nothing but mesquite wood.
I set the briskets almost on the other end of the pit (over halfway from the fire), also fat side up and they stay this way until done.
I spray Apple Juice on the Brisket and close the lid. I come back about every hour and spray the Brisket down with apple juice until it is running off of it.

I cook the Briskets for 10 hours, internal temp is at 190, this is done as far as I'm concerned. I then wrap them in foil, spray them down with apple juice (before closing up the foil) and let them set for 4 hours. At this point you can slice them up or after they have cooled to room temp I wrap them up in another layer of foil and put them in the freezer until ready to use. When ready I get a big pan and put about 1/2" of water in it, set the brisket in this still wrapped in the foil. Open the foil and put some water in there. Close the foil, crank the oven up to 275 and put the brisket in there for 1 1/2 hours - ready to serve after this.

Like I said, I am no expert but this is the way I have been doing it for years. No complaints yet.

Enjoy...
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Old 12-30-2011, 03:00 PM   #140
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Bring this favorite back up since Im finally going to make one in the morning.
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Old 01-13-2012, 02:26 PM   #141
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Bam back to the top! I will be smoking some meat this weekend. Go Texans!!!!!!
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Old 01-16-2012, 08:15 PM   #142
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will have to try. Sounds good!
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Old 01-16-2012, 08:46 PM   #143
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Doesn't letting the brisket rest for 30 mins cool it off? I realize its in a cooler which will retain some heat but surely it cools off. How do you reheat it without drying it out?
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Old 01-17-2012, 12:18 AM   #144
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wrap in tinfoil and an old towel when you put it in the cooler and it will be serving temp hot for hours. 4 hours in a reasonable sized cooler and it will still be warm enough to slice and serve.
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Old 01-17-2012, 08:34 AM   #145
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Smoked a brisket using this rub and turned out great. Best flavor I have tasted on brisket. Was good on the ribs too!!
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Old 01-19-2012, 04:44 PM   #146
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Why in the world did I open this thread?!?! My family and I are doing the Daniels Fast (no animal products or by-products) and I have 10 more days to go...and now all I can think about is brisket!!! hahaha...but I'm DEFINITELY gonna try this one weekend after next
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Old 01-23-2012, 04:26 PM   #147
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sounds good
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Old 01-27-2012, 11:39 PM   #148
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Your recipe sound great, I'm gonna have to try it.
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Old 01-28-2012, 01:08 PM   #149
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Note: I do not advocate wraping brisket in aluminum foil at any time durring the cooking process. The reason is once you wrap it in foil two things happen. Number one you stop the BBQ process and enter into a steaming process. Number two it makes for a washed out tasting brisket. Making it kinda taste like a pot roast. You aint BBQin to make a pot roast. You're BBQin to make good Texas BBQed flavored meat

ENJOY[/quote] I like your explanation on not using foil and using a towel instead. A lot of people think that foil will hold the heat in. While it does prevent heat loss from air movement, aluminum is a great heat conductor. So I see your point in the towel (insulator) letting the meat continue to cook, but allowing it to breath as well. Makes sense to me.
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Old 01-28-2012, 02:06 PM   #150
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sounds good!!!
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