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Old 07-12-2011, 01:02 AM   #1
passedpawn
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Man, these were good. I'm SOLD!





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Old 07-13-2011, 12:18 PM   #2
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Looks great! What run do you use? In my next competition I am using a rub consisting of 3 cups of Plowboys Bovine Bold combined with 1 cup of sugar to get a nice bark. I am also using Butchers BBQ Injection mixed with beef stock.


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Old 07-13-2011, 03:03 PM   #3
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Originally Posted by Sawdustguy View Post
Looks great! What rub do you use? In my next competition I am using a rub consisting of 3 cups of Plowboys Bovine Bold combined with 1 cup of sugar to get a nice bark. I am also using Butchers BBQ Injection mixed with beef stock.
I always make my own rubs. Usually chili powder, garlic, kosher salt, paprika, pepper, brown sugar, ground mustard powder (this one I just smeared with normal yellow mustard).

I rubbed the non-fat side of these briskets, but not the fat side. I also made the executive decision to smoke them fat-side-up.

I don't know anything about injecting. Might look into that. Thanks.
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Old 07-13-2011, 03:11 PM   #4
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Quote:
Originally Posted by passedpawn View Post
I rubbed the non-fat side of these briskets, but not the fat side. I also made the executive decision to smoke them .
I smoke mine fat side up too, but I will score the fat criss-cross with a knife and smear with yellow mustard and put rub on both sides. Here's my rub recipe if you like one with a little heat to it.

Spicy Brisket Rub

4 Tablespoons Kosher Salt
4 Tablespoons Paprika
1 Tablespoon ground black pepper
4 Tablespoons Turbinado Sugar
1 Tablespoon McCormick's Ground Chipotle Pepper
1 teaspoon Cayenne Pepper
1/2 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder

 
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Old 07-13-2011, 03:18 PM   #5
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Quote:
Originally Posted by EdWort View Post
I smoke mine fat side up too, but I will score the fat criss-cross with a knife and smear with yellow mustard and put rub on both sides. Here's my rub recipe if you like one with a little heat to it.

Spicy Brisket Rub

4 Tablespoons Kosher Salt
4 Tablespoons Paprika
1 Tablespoon ground black pepper
4 Tablespoons Turbinado Sugar
1 Tablespoon McCormick's Ground Chipotle Pepper
1 teaspoon Cayenne Pepper
1/2 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
the criss cross idea is a good idea might have to try that

 
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Old 07-13-2011, 03:28 PM   #6
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Quote:
Originally Posted by EdWort View Post
I smoke mine fat side up too, but I will score the fat criss-cross with a knife and smear with yellow mustard and put rub on both sides. Here's my rub recipe if you like one with a little heat to it.

Spicy Brisket Rub

4 Tablespoons Kosher Salt
4 Tablespoons Paprika
1 Tablespoon ground black pepper
4 Tablespoons Turbinado Sugar
1 Tablespoon McCormick's Ground Chipotle Pepper
1 teaspoon Cayenne Pepper
1/2 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Thanks. I'll be making these again soon. I'll try this.

BTW, how much do you guys pay for your briskets. I paid about $5.50 a pound.
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Old 07-13-2011, 03:32 PM   #7
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Quote:
Originally Posted by passedpawn View Post
BTW, how much do you guys pay for your briskets. I paid about $5.50 a pound.
Here in the land of Brisket, I pay $3.79/lb. for a nice Angus brisket flat.

 
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Old 07-13-2011, 03:41 PM   #8
John Beere
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so how long and how low do you cook them Ed? I was gonna tackle my first brisket this weekend on my BGE..

 
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Old 07-13-2011, 03:51 PM   #9
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Quote:
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so how long and how low do you cook them Ed? I was gonna tackle my first brisket this weekend on my BGE..
I use a Pit Minder E-Temp from BBQ Guru and smoke em at 210 till they reach 195 internal. This takes about 2 hours per pound of brisket, so I average 14-15 hours.

The pit minder lets me do other things while my brisket or pork butt cooks to perfection.

 
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Old 07-13-2011, 04:33 PM   #10
John Beere
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Quote:
Originally Posted by EdWort View Post
I use a Pit Minder E-Temp from BBQ Guru and smoke em at 210 till they reach 195 internal. This takes about 2 hours per pound of brisket, so I average 14-15 hours.

The pit minder lets me do other things while my brisket or pork butt cooks to perfection.
Thanks! The DigiQ was my first purchase after buying the BGE.. ;-) I use it every time.



 
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