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And so it begins... first brisket!
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Comments
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jbva said:sorry but i am new, what is FTC?Keepin' It Weird in The ATX FBTX
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TxAg93 said:What happened when C-T let it cool in the FTC???Kidding. When you let it cool a little to where it's easy to handle with your bare hands before cutting, it changes the the texture in a very good way.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:TxAg93 said:@TheCenTexSmoker Have you tried the Grand Champion rub by Texas BBQ Rub? Curious about it.come to think of it, I still have some of that grand champ left. I don't think enough to do a whole brisket. I say go for it though. It's really good quality stuff
)Ricky
Boerne, TX
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Ha Ricky!- I hope this one makes it longer than 5 minutes but I'm having 5 14 year olds over so it might not.Keepin' It Weird in The ATX FBTX
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TxAg93 said:@TheCenTexSmoker Have you tried the Grand Champion rub by Texas BBQ Rub? Curious about it.Keepin' It Weird in The ATX FBTX
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Got it. Thanks.
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So the wife and I finally had some brisket and although, the smoke ring was minimal, it had a lot of flavor. Good flavor penetration from the rub, not enough smoke flavor though. Overall, if I had to grade it I'd say a solid 'B'.
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Looks pretty good. Keep it up. The A's aren't far behind the solid B'sKeepin' It Weird in The ATX FBTX
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The crazy part is that after a sixteen hour smoke, I had this much lump left.
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We had ours earlier, it was a little dry but had really good flavor, overall it was fair, happy with first attempt.McAlester, Ok. Large and Mini Egg
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