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Packer Brisket: Travis Style
newegg13
Posts: 231
Tonight is the night for my first brisket cook. I hope it doesn't suck. If it does, I'll blame it on Travis.
12lb choice packer
All rubbed down and ready for the accessories
Ready to go on. Waiting for the egg to stabilize now.
More to come. Wish me luck.
Amateur Egger; professional rodeo clown.
Birmingham, AL
Comments
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Good Luck! I almost bought one today....LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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Is it on?
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Amateur Egger; professional rodeo clown. Birmingham, AL
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I am down for the count. Let's hope it stays dialed in.Amateur Egger; professional rodeo clown. Birmingham, AL
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)smokesniffer said:Keep us posted Travis.
Just a hack that makes some $hitty BBQ.... -
Well...... How is it going?Be careful, man! I've got a beverage here.
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Woke up an the internal temp is much higher than expected. . . About 205. Does the liquid give a bad reading or do I pull it now?Amateur Egger; professional rodeo clown. Birmingham, AL
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FYI- the probe definitely isn't sliding in and out like butta.Amateur Egger; professional rodeo clown. Birmingham, AL
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Do you ever work for Sammy Andrews Co? Best on your brisket and sure hope you have a second way to pull a temp.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Crisis averted. My meat thermometer is waaaay off. The "instant read" is at 183.Amateur Egger; professional rodeo clown. Birmingham, AL
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Amateur Egger; professional rodeo clown. Birmingham, AL
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Amateur Egger; professional rodeo clown. Birmingham, AL
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That pic is of the point, correct?Great smoke ring. I get a good smoke taste, but i've never gotten a smoke ring anywhere close to that. Maybe i'm doing it wrong. lolJust a hack that makes some $hitty BBQ....
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Congrats-and like flying "any landing you can walk away from is great"-nice job-enjoy that hunk of brisket.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Looks juicy!
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Looks awesome! Did you trim at all before applying your rub?
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Looks like you nailed it.
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Welcome to the Swamp.....GO GATORS!!!! -
That pic is of the point, correct?
That was actually the flat. May not have separated them perfectly, though. The flat was pretty fatty in some spots too.Great smoke ring. I get a good smoke taste, but i've never gotten a smoke ring anywhere close to that. Maybe i'm doing it wrong. lol
Amateur Egger; professional rodeo clown. Birmingham, AL -
Congrats-and like flying "any landing you can walk away from is great"-nice job-enjoy that hunk of brisket.
Agreed. After my thermometer went haywire and I thought I ruined it, I was very pleased with the result. Looks like I have an excuse to get a maverick now. Thanks.Amateur Egger; professional rodeo clown. Birmingham, AL -
Looks awesome! Did you trim at all before applying your rub?
I tried to trim the flat to about 1/4 inches of fat. On the point, I mostly just tried to even it out. I cooked it fat side up and (I think) I sliced it that way too.Amateur Egger; professional rodeo clown. Birmingham, AL
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