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Da brisket is on
Topic Started: Sep 16 2016, 12:54 AM (493 Views)
Jolly
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Geaux Tigers!
Looks great!
The main obstacle to a stable and just world order is the United States.- George Soros
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Jolly
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Geaux Tigers!
Luke's Dad
Sep 17 2016, 06:15 AM
Mik, that looks like it still has plenty juicy. Brisket almost always turns out dry. Nice job.
Always do fat side up and let it drain down into the meat as it cooks.

When you pull it, let it cool and slice it. Place it in a pan, with the slices arranged vertically and in place. Put just a bit of extra seasoning on top, if you wish. Cover with sliced onions and few bell pepper rings or sliced banana peppers. Place just a tad of water in the bottom of the pan.

Seal with aluminum foil, place on indirect fire on your pit and let it cook until the onions become tender. You want the meat at just that point when you pick it up with a fork, it wants to break in half, but it doesn't.
The main obstacle to a stable and just world order is the United States.- George Soros
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Mikhailoh
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If you want trouble, find yourself a redhead
Definitely fat side up. I trim most of the fat on top, leaving a few holes to the met for the smoke and rub flavor to sink in. I leave maybe 1/8" of fat all over, and trim out most all the fat between flat and point. I did not mop as the fat kept it moist.

I'd put what I cooked yesterday up against all but a couple BBQ joints I know in Texas (and that is a lot of places).
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Horace
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HOLY CARP!!!
Looks fantastic.
As a good person, I implore you to do as I, a good person, do. Be good. Do NOT be bad. If you see bad, end bad. End it in yourself, and end it in others. By any means necessary, the good must conquer the bad. Good people know this. Do you know this? Are you good?
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sue
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HOLY CARP!!!
man oh man, that looks good, Mik. You've got me seriously thinking about getting a smoker. I wonder how offended my veggie neighbours would be with the smell delicious aromas.
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Mikhailoh
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If you want trouble, find yourself a redhead
Thanks, Sue. Making a Texas chili with some of the leftovers. Awesome.

Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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sue
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HOLY CARP!!!
I've just been looking at the weber smokey mountain smoker - gets good reviews, and plenty big enough for my needs. What are you using? I aplogise for being too lazy to dig back and see what you have; I'm sure there have been many threads on smoking here.

funny, I'm making chili as well, but just with ground beef :(
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Mikhailoh
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If you want trouble, find yourself a redhead
I have an old school cast aluminum box grill called the PK - Portable Kitchen. It does a fantastic job on long or short cooks and is exceptionally versatile. Easy to control the temperature too, easy to clean, small footprint. They last forever. My grandchildren will cook on this grill one day. (If I ever have any).



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As you can see from the pic below, they have been around since the 50's. I bought one because a friend of mine had one like it that made the BEST stuff.


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WSMs are a very, very popular unit on the BBQ forums (yeah, I am on one of those too). Can't say I ever used one, but all you can really do on it is smoke.



Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Mikhailoh
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If you want trouble, find yourself a redhead
Here's a flyer. PKs are older than we are.


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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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sue
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HOLY CARP!!!
sounds really good, and I like that it works as a grill as well as a smoker, no nonsense design, and solid. Doesn't look they sell them in Canadaland, but I'll do some digging.
Thanks, Mik.

p.s. love the guy's shoes in the b&w photo :uparrow:
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