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Brisket Hot & Fast- Old Dave Style, killed it
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BadaBing
Posts: 12
Picked up a Sams CAB 7.5 lb flat on Sat morning. Been doing Old Dave Po Farm method of Hot & Fast. Did it exactly like he said except I used Dizzy Dust Coarse for my rub and I add more Au Jus mix before I foil, usually 505/50 split of beef broth and worsch- 3/4 cup to 1 cup. Foiled at 166 internal and pulled at 206 internal and let rest for 45 min still wrapped and another 15 min unwrapped. The picture of the red bottle was the amount of juice I got after taking it out of the foil. Love this method and always gets a nice juicy finished product, thanks Dave.
Old Dave method for brisket
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Old Dave method for brisket
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Comments
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Thanks for sharing the link.
Don't let too many eggers go to that link... They will flip their lid that he uses the generic "ceramic cooker" instead of saying Big Green Egg (see: Bobby Flay).Ball Ground, GA
ATL Sports Homer
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Little Steven said:Old Dave was on the other forum years ago.
The man, the myth, and the legend: NRA member,Conservative, I am the Militia, Retired and Lovin' it, Precision Airgun Enthusiast, Big-Bore Shooting Competitor, Bench Rest Shooter, Admirer of High Quality Airguns, Gun Control for Old Dave is "hitting where you aimed". Meat Smoking Expert, Riots Started, Diet Consultant, World Renowned Beer Taster, Lover of the Hot Chile Pod, Rescuer of Fair Maidens, Rescuer of "not so" Fair Maidens, (Higher Rates). Will Work for Beer, Champion Cow Pie Chucker, Rebellions Quashed, Snake Charmer, Trainer of Fighting Turtles, Lettered in High School as a Tackling Dummy. Breeder of the Long Haired Snipe. ============================================================= BBQ Competition, Team Name: Ribs & Bibs, Re-gasketing America one yard at a time. -
definitely want to try this...looks awesome!
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I will be trying it...got a 7.5 in the freezer now...GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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Probably a good way to do a flat. Definitely worth trying."I've made a note never to piss you two off." - Stike
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Thank you for the post. I am going to try that one.Large BGE Decatur, AL
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RRP said:Little Steven said:Old Dave was on the other forum years ago.
The man, the myth, and the legend: NRA member,Conservative, I am the Militia, Retired and Lovin' it, Precision Airgun Enthusiast, Big-Bore Shooting Competitor, Bench Rest Shooter, Admirer of High Quality Airguns, Gun Control for Old Dave is "hitting where you aimed". Meat Smoking Expert, Riots Started, Diet Consultant, World Renowned Beer Taster, Lover of the Hot Chile Pod, Rescuer of Fair Maidens, Rescuer of "not so" Fair Maidens, (Higher Rates). Will Work for Beer, Champion Cow Pie Chucker, Rebellions Quashed, Snake Charmer, Trainer of Fighting Turtles, Lettered in High School as a Tackling Dummy. Breeder of the Long Haired Snipe. ============================================================= BBQ Competition, Team Name: Ribs & Bibs,
Steve
Caledon, ON
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I think the key to this recipe is a couple of things. One, nice high raised grid just like he has in the picture. The other is to not let it rest too long, at least that's my experience. I've done this about 10 times now, and I think that 1 hr in foil rested works best and then a 20-30 min out of foil and juices before slicing. If you need to wait longer, I'd take out a good majority, if not all of the juice after 1.5-2 hrs and re-wrap it.
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that method gives a great smoke ring, better than low and slows for the ring for me. i do it that way about 50 percent of the time, especially if i have a flat thet doesnt have much of a fat layer
fukahwee maineyou can lead a fish to water but you can not make him drink it
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