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02-01-2013, 05:52 PM | #16 | |
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Thank you. I enjoy the hell out of this board. It's the best one in the country. Other boards put a 4 thread per day max so that's my benchmark. I only put something up if I think you guys might be entertained or in this case can give me some good advice. |
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02-01-2013, 05:52 PM | #17 |
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02-01-2013, 05:53 PM | #18 |
**** you, you cretin.
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02-01-2013, 05:53 PM | #19 |
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02-01-2013, 05:54 PM | #20 | |
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Here's a couple good basic rubs on Food Network. I've tried both of them, and they're pretty standard. http://www.foodnetwork.com/recipes/f...ipe/index.html http://www.foodnetwork.com/recipes/b...ipe/index.html The practice of rubbing the whole brisket down with mustard, then applying the rub is 100 percent spot on. As for a baste - I don't do a lot, but I'll pour a bottle of beer in a spray bottle and spritz it a few times. |
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02-01-2013, 05:55 PM | #21 |
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02-01-2013, 05:56 PM | #22 | |
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Welcome to CP, candyman. |
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02-01-2013, 05:56 PM | #23 | |
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Questions: Does the sugar burn? Maybe I want that crust don't know. How many hours or did you leave a thermometer in it the whole time. |
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02-01-2013, 05:56 PM | #24 |
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Yeah. If I could ever figure out a way to get the crust I want without adding the brown sugar, I'd do it. But I've always had far more luck getting a bark by using brown sugar in the rub.
I'm sure it's a technique error, but that's part of the process, I s'pose.
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02-01-2013, 05:56 PM | #25 | |
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02-01-2013, 05:57 PM | #26 |
**** you, you cretin.
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02-01-2013, 05:58 PM | #27 | |
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As to the time - boy I don't have much to offer there and whatever I did would be wrong. I say don't ever expect anything to cook in less than 8 hours. I don't leave a probe in (I leave that on the grate to check the heat in the chamber), but every couple of hours I'll just hit it with the instant read to get a feel for where it is.
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02-01-2013, 05:58 PM | #28 |
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I would worry less about your rub and more about how you're going to keep your kettle at 225 for a pound/pound and a half an hour.
Personally, if I were doing a brisket in a kettle, which I never would, but if it were some weird challenge on some bbq show or something, I would do it at a higher heat for less time. |
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02-01-2013, 05:59 PM | #29 |
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02-01-2013, 06:00 PM | #30 |
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Its going to be hard to do a brisket right on a kettle, unless you can figure out a way to keep the temp down. You really need some sort of water pan. I wouldnt use much sugar, if any at all because more than likely in a kettle it will burn.
EDIT: FMB is way ahead of me, that would probably work if you have a water pan. |
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