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Hot n fast brisket cook

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  • Hot n fast brisket cook

    Had this 15lb Select packer wet aging in the fridge for about 2 weeks now.


    By imn88fan

    Rubbed with Plowboy's Bovine Bold and tossed on the drum with some Mesquite wood.


    By imn88fan

    This should give me a center grate temp of about 325ish,


    By imn88fan

    8 hrs later, 195 internal, probe slides in like butta!


    By imn88fan

    Tender, juicy and a decent smoke ring!


    By imn88fan

    From fridge to plate in less than 9 hrs for a 15lb packer!


    By imn88fan


    Sure, it's way more fun manning a smoker for 18 hrs but it's nice to get in a brisky cook in a short day once in a while!
    Last edited by Bbq Bubba; 07-07-2009, 07:01 PM.

  • #2
    Looks good to me
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    • #3
      Bubba, I sincerely appreciate ya posting that. Me & my brother haggle over brisket. Since he live's in San Antonio, he has the...no offense Ken. Us Texan's are the best. Gonna show the lil chit....my next smoke ya showed me! I thank ya! It really look's...yeah man, get after it!
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      • #4
        Nice post. I will try this for sure. Thanks
        Keith

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        • #5
          Looks great, Bubba.

          Did you mop or foil or any of that or just close the lid and let the drum do its' thing?

          Dave
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          • #6
            Not bad for a Meeechigan boy ;{)

            Thanks Bubba!
            In God I trust- All others pay cash...
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            • #7
              very nice

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              • #8
                Originally posted by DDave View Post
                Looks great, Bubba.

                Did you mop or foil or any of that or just close the lid and let the drum do its' thing?
                Dave
                Word.

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                • #9
                  Bubba's into fast food???
                  Craig
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                  • #10
                    You skipped the part of the microwave.. Dammit!
                    Ken


                    I Should Have Been Rich Instead Of Being So Good Looking

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                    • #11
                      Originally posted by Texas-Hunter View Post
                      You skipped the part of the microwave.. Dammit!
                      Is that faster than boilin them???
                      Craig
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                      • #12
                        Looking good, Bubba! I may have to try that higher temp thing as I have a 17 pounder in the freezer. I'm too old to stay up all night to cook it.
                        sigpic
                        Smoke Vault 24

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                        • #13
                          Originally posted by SMOKE FREAK View Post
                          Is that faster than boilin them???
                          No its the first step.. You must nuke them first to get the internal temp up.. Then drop in boiling water... for the outside...

                          Add rub and pop in the drum for a few short hours and call it Bubbarifick Brisket.... MMMMmmmm
                          Ken


                          I Should Have Been Rich Instead Of Being So Good Looking

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                          • #14
                            Originally posted by Texas-Hunter View Post
                            No its the first step.. You must nuke them first to get the internal temp up.. Then drop in boiling water... for the outside...

                            Add rub and pop in the drum for a few short hours and call it Bubbarifick Brisket.... MMMMmmmm
                            LMAO. Now you're just askin' for it.
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                            • #15
                              now there is a pro at work. picture perfect plated ta boot.

                              if my meat ever turns out looking that good. I will have to start selling it also.
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