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Brisket in the Smokin' It #3

post #1 of 13
Thread Starter 
I smoked a 8.5 pounder today. First time in this smoker...$3.99/ pound at Costco.

I did an injection of Johnny's Au Jus and a rub of paprika, onion, garlic, black and white pepper,cayenne, ancho chili, brown sugar, and salt all slathered up with yellow mustard glue.

Trimmed it up:

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Rubbed and injected:

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Let it set overnight and put on the smoker at 6:45 this morning:

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Edited by Dert - 4/28/13 at 12:38am
post #2 of 13
Thread Starter 
Smoked for 11 hours on hickory, cherry and five kingsford brickettes.

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Lots of temp probes:

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I have some recording probes I'll post the temp curves tomorrow...interesting stall from 160-180 for several hours.

I split the point from the flat and cubed it up:

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Re-seasoned with the rub and tossed with some sauce to make burnt ends:

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Sliced it up and plated:

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Had some pulled pork from a couple weeks ago as well. Smoky, juicy goodness!
post #3 of 13

Your living the good life! Your plate couldn't look any better!

post #4 of 13
Thread Starter 
Here's a graph of the temp over the course of the day...

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post #5 of 13
What computer program did you do that on?
post #6 of 13

Beautiful brisket, it looks so juicy! Very nice job with the q-view too!!

 

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post #7 of 13
Man, that looks great! Very nicely done...

Red
post #8 of 13
Thread Starter 
Pjnla,

It's a graph from the escort temp recorders...their software, but it is exportable to xcel.
post #9 of 13
Thread Starter 
Thanks guys, it was awesome!
post #10 of 13
Quote:
Originally Posted by Dert View Post

Pjnla,

It's a graph from the escort temp recorders...their software, but it is exportable to xcel.

Okay thanks. Think ill look into that so when I que and my buddies come over I can look all sophisticated!!!! LOL
post #11 of 13

Another great lookin' que.....I love Costco for their meats & pork...always good IMO. I see their S&P grinders in the background. I just scored a grinder of that pink Himalayan salt....it's awesome for the price.

post #12 of 13
Quote:
Originally Posted by Dert View Post



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I love these two photos, might make me a shirt from 'em...

Great Job

post #13 of 13
Thread Starter 
Vac packed the last of the brisket and burnt ends...

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Hit it with some Johnny's Au Jus, and sucked it down.
Edited by Dert - 4/29/13 at 11:10pm
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