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02-01-2013, 05:41 PM | #1 |
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I think you've started as many threads as posts made
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02-01-2013, 05:46 PM | #2 |
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02-01-2013, 05:52 PM | #3 | |
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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, 06:02 PM | #4 |
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You're fine. Figured I'd give some friendly advice to slow down speed racer on the Create New Thread button.
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02-01-2013, 06:05 PM | #5 |
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Somebody linked the virtual weber site, you can do a brisket in roughly 6 hrs (depending on the size) at 350+. I've done it, not on a kettle mind you, with the only noticeable difference being the bark, as foil is involved.
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02-01-2013, 06:29 PM | #6 | |
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If other boards were like this one the world would be a better place. Too many people are uptight and PC drives me ****ing nuts. You can have fun on this board unlike others. |
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02-01-2013, 06:35 PM | #7 |
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02-01-2013, 06:17 PM | #8 | |
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02-01-2013, 05:44 PM | #9 |
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Brisket is a Texas thing? Piss off n00b.
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02-01-2013, 05:47 PM | #10 | |
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225, 2 fist sized chunks of cherry, 1 fist sized chunk of oak and a shitload of patience. I've seen some people say to put it on at room temperature but I add it straight from the fridge. I think the lower temp gives you a little more time in the smoke and a slightly better smoke ring before you hit that 145ish range where it stops accepting the smoke flavor. I use a mustard coating and a dry rub that's light brown sugar, paprika, cayenne, mustard powder, black pepper, garlic powder and kosher salt. Use a LOT of rub, it mellows with the smoke. As for the ratio, I honestly don't remember, I just do it to taste. The garlic, black pepper and brown sugar probably make up 70% of the rub with the paprika making up the biggest chunk of the rest. I don't use a ton of salt and the cayenne is obviously as desired. Some guys will swear by putting the fat side up claiming the juice permeates the meat better. Others will say that the juice mostly runs off and that you want to put the fat side down to protect from the more volatile heat zone directly between the water pan and the meat (or heat and meat if you don't use a water pan). Some guys use a mop, I personally do not (not on beef). I just don't like beef having too much sweetness and I don't think a vinegar mop for beef. If you're curious, just google 'brisket mop' and you can find some recipes you may like. Like I said, they're pretty hard to mess up.
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02-01-2013, 05:54 PM | #11 | |
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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, 05:56 PM | #12 | |
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02-01-2013, 05:58 PM | #13 |
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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, 06:01 PM | #14 | |
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Too many people try to use their vents on a kettle and it creates that bitter taste when they close their top vents. You really need to keep a fuller air-flow in a kettle grill, IMO. You just don't use very much charcoal and you have to re-load more than you'd like. It's certainly not my preferred method, but given a 22 inch kettle and some patience, it can be done.
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02-01-2013, 05:59 PM | #15 |
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