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Author Topic: Guys, I cooked some brisket!  (Read 10091 times)
BBQRich
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« on: July 14, 2015, 07:41:07 AM »

We hosted our US sales reps here in Waterloo for the first time in several years (typically we meet at the factory in Indiana), and I cooked 40 lbs. of brisket and 30 lbs. of pulled pork.  The brisket was about the best I've ever cooked, and the guys from across the US were all pretty pleased (or they were just being nice)

I used Paul Kirk's championship brisket rub, less the mustard slather.  Here's the rub recipe: http://www.saveur.com/article/Recipes/Paul-Kirks-Dry-Rub 

Let the rub set for 24 hours in saran wrap.

Rubbed and ready:


Stacked:


After a while, I stacked two briskets on one side, and put the two pork butts (~16 lbs. ea) on the left keg.


I cooked 4.5 hours, no diffuser, 250°f, then dropped the diffuser in each one.  Took them to 190°f / 195°f internal.

First one came off after 10.5 hours, next was 12, finally wrapped up at 13 on the last one.


My cut was a bit high when I parted it, but that left some fat on the flat... so it worked out.


Sliced up.


It totally worked!  There weren't leftovers, by the way.
« Last Edit: July 14, 2015, 11:54:16 AM by BBQRich » Logged

Vindii
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« Reply #1 on: July 14, 2015, 08:32:23 AM »

He does actually cook!

Looking good Rich.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Slow Smoke
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« Reply #2 on: July 14, 2015, 10:28:03 AM »

Yes I could smell that great aroma over here in Guelph.
Nice brisket.
Meathead
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billsfan
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« Reply #3 on: July 14, 2015, 11:15:25 AM »

Looks great!
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Dan
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« Reply #4 on: July 14, 2015, 11:26:47 AM »

That should sell some kegs - looks great Rich
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Hunt - Fish - Kegvection Grilling
Focuspuller
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« Reply #5 on: July 14, 2015, 01:14:02 PM »

Can you do this for us a Kfest15?

Certainly would be a treat!
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