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E.J.
Ladies Man
Ladies Man


Joined: 15 Jan 2003
Posts: 7577
City: Mogadishu

PostPosted: Jun 08, 2018 7:45 pm    Post subject: Reply with quote

Put a pork butt in brine for a 12 hour nap, will smoke it for 10+ hours tomorrow and shred for sandwiches. Hoping for an epic meal....guess weíll see.
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Okie Boarder
Ladies Man
Ladies Man


Joined: 03 Mar 2008
Posts: 10043
City: Edmond

PostPosted: Jun 11, 2018 9:06 am    Post subject: Reply with quote

How'd it turn out?
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E.J.
Ladies Man
Ladies Man


Joined: 15 Jan 2003
Posts: 7577
City: Mogadishu

PostPosted: Jun 12, 2018 4:44 pm    Post subject: Reply with quote

It was GREAT!
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Partyb
Wakeboarder.Commie
Wakeboarder.Commie


Joined: 12 Jan 2003
Posts: 1785
City: Lantana, FL

PostPosted: Jun 15, 2018 5:40 am    Post subject: Reply with quote

I can't effing believe I just remembered my pw.

Anyways, you guys cooking up some good stuff.


Just checkig in to keep it alive!

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E.J.
Ladies Man
Ladies Man


Joined: 15 Jan 2003
Posts: 7577
City: Mogadishu

PostPosted: Jun 16, 2018 9:11 am    Post subject: Reply with quote

Going to tackle my first brisket. Have a 14.5lb prime beef brisket (full packer) from Costco that I think Iíll throw on around midnight tonight. Iím not looking forward to trimming it this evening, seems like a process and never having done it, Iím a bit anxious.
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goofyboy
Wakeboarder.com Freak
Wakeboarder.com Freak


Joined: 19 Jul 2004
Posts: 4454
City: Houston

PostPosted: Jun 19, 2018 7:04 am    Post subject: Reply with quote

how did it come out?

For your next one, youtube Aaron Franklin and watch his videos. He is the owner of Franklin BBQ in Austin, one of the best in the nation. Follow what he does and you will have knock out brisket every time. I haven't gone wrong yet copying his technique.

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E.J.
Ladies Man
Ladies Man


Joined: 15 Jan 2003
Posts: 7577
City: Mogadishu

PostPosted: Jun 19, 2018 7:02 pm    Post subject: Reply with quote

It turned out great. But I was WAY OFF on time. Had the Yoder set at 225F with two probes in the brisket. Started at 11:30 PM and the brisket was at 169F by 6:00 AM. I put it in foil and was at 200F by 8:30 AM. Pulled it off, wrapped it in a towel and put it in a cooler until 4:30 PM. Yes, thatís 8 hours. Brisket was still just over 165F. Super tender and juicy, flavor was great.

Just no idea why it cooked to 200F so fast. Donít know why I had 14 hours minimum on my mind. Worked out fine, just resting and cooking in the cooler.

All that said, trimmed almost 5lbs of fat off the brisket, that was a process and I want a better filet knife. Maybe taking a 14lb brisket to a 9lb brisket is what threw off my timing. It was EASY, besides the trimming, rubbing on a mix of salt, pepper and garlic powder & wrapping in foil at 165F....didnít do much. Dropped the lid and the probe temperature(Smoke by ThermoWorks, which is awesome BTW).

Due to the process and little work, should have taken pics, which seem to make these posts better, but I did now.

Iím going to check out that Aaron Franklin YouTube channel, looks like there is a bunch of stuff on there.
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