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BOB
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Focker
Posts: 8,364
Rubbed 7lb butts with Bad Byron's and Magic Dust
Brisket(12.4lb) rub was XYRN2B's RES-Q Rub Beef:silly:
No shiny stuff used during production bubba tim
Pulled brisket when fork tender, let rest for about 3 hours while pulling the pork. I think the carryover dried out the tapered end of the flat? Next time I may try to select a packer with more uniform thickness. Or chop and add the smaller end of the flat into the burnt ends :woohoo:
Used Rondezvous BBQ Sauce for the burnt ends, my favorite part of the cook
Please click on thumbnail
Thanks
Brisket(12.4lb) rub was XYRN2B's RES-Q Rub Beef:silly:
No shiny stuff used during production bubba tim
Pulled brisket when fork tender, let rest for about 3 hours while pulling the pork. I think the carryover dried out the tapered end of the flat? Next time I may try to select a packer with more uniform thickness. Or chop and add the smaller end of the flat into the burnt ends :woohoo:
Used Rondezvous BBQ Sauce for the burnt ends, my favorite part of the cook
Please click on thumbnail
Thanks
Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
"If yer gonna denigrate, familiarity with the subject is helpful."
Comments
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Hi XYRN2B,
Great looking cook, everything looks perfect!
Gator -
Thanks for the kind words Gator Bait
Brisket is a work in progress for meBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I think we all have our works in progress, if we didn't life would be so simple. I have rub recipes that will always be works in progress I think.
I haven't tried a brisket yet so you are ahead of me. I am on a very tight budget and every time I look at ribs I see a huge pile of bones that I am paying for so I haven't done ribs yet either. LOL, those are my works not yet even in progress. I have a long ways to go. Now that rib eye steak tonight was perfect!
Gator -
Well ya got me Bob. You are right, I do use shiny stuff on my brisket. I call it juices, some call it mosture. :woohoo: :woohoo: :woohoo:
Also, you don't use the first 3 to 5 inches for pics. The end is the driest part as you found out. Nice smoke ring.SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
Notice all the shine on the plate.
The shine on the outside is not from being wet. It is the way I make the bark. :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
Awsome looking cook Brandon. Can't beat those burnt ends.
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Gator Bait,
When you decide to try brisket, check Walmart for packers. They were $1.80/lbBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
bubba tim,
nice lookin' briskets
I bet those were the ones you experimented with foiling :woohoo: :woohoo: JK
I usually try to get the pics out of the way first thing. Need to calm down with the cameraBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
ILL--EGGER,
Probably my favorite barbecued treat
ThanksBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Damn, busted again....you know how I likes foil. :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Thanks XYRN2B, I have been wondering where to look for packers, I have seen a lot of small flats around here but no packers.
Gator
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