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Turbo Brisket. Did I Pull It Off?
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hapster
Posts: 7,503
15 pound packer trimmed up and pulled at about 196 in a little over 6 hours.
Flat was nice and tender when I probed it with the thermapen.
Here are couple of slices before I FTO it the oven, the oven is off... Tasted great and was really tender.
Flat was nice and tender when I probed it with the thermapen.
Here are couple of slices before I FTO it the oven, the oven is off... Tasted great and was really tender.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Comments
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Looks great to me!
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Awesome! I did two today not even shooting for turbo, but one finished in just under 7 hours. Enjoy!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
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Nailed it! Looks great.
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Thanks guys... I guess the real proof will be after its rested for a while.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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Looks like a winner to me.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks... Going to slice some more in a little whileyzzi said:How'd it turn out? Looks good for six hours.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Winner! Recently I have had great success food-saving the brisket same day after the meal - I bet this brisket will be just as good out of the freezer as it was day you cooked it
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Plus you still got the bark and the smoke ring - I need to try that - have turbo pork butt but never brisket
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LOOKS good man - but I need a taste to determine!
the city above Toronto - Noodleville wtih 2 Large 1 Mini
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As long as you don't overshoot and the bark isnt as firm, is there a disadvantage to turbo anything?MBGE in Charleston
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Winner winner brisket dinner...
Pretty good. Not my best, but I'd give it a stronger 8/10 vs. my personal best. Certainly took a lot less time, 6hrs vs. 18
Might have overshot just a hair...
LOL
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Damn it, I wish you lived closer. Nice job my friend.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Nice cook Hap, can't quite pull the trigger on a turbo, the low and slow braise "a-la-Travis" works so well I'm afraid to try anything different.What did you use on the outside?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Thanks guys...
The run was a 50/50 mix of sea salt & course ground black pepper. Then I dusted it with onion powder. Plenty of pics of the details on my other thread.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Closing out today's activities with a night cap and a little date night with my honey enjoying this nice cool evening...
One of my favorite sticks and some Sailor Jerry
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I did a pseudo turbo brisket today. I noticed it was pretty good with the probe test but not quite done once it rested as the flat was still pretty tough.
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Back to the drawing board...rholt said:I did a pseudo turbo brisket today. I noticed it was pretty good with the probe test but not quite done once it rested as the flat was still pretty tough.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
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