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  1. #1
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    smoke mah meat 2

    Mission accomplished.

    Lownje, as usual, came through. Some good tips.

    BJ2's oven finish linky got me done in 10 hours.

    2 days ago I wrapped the salt, pepper, and garlic powder rubbed 3 + pound piece o brisket, and put it in the refrig.

    2 days of social obligations later, at 730 this morning I put it in the Weber kettle, indirect fire, 2 pans of water, about 1/2 cowboy charcoal and 1/2 apple chunks.

    a handful of charcoal or chunks about every half hour kept me in the 200-280 degree neighborhood. Sometimes 180, and a couple bursts up to 350. Liberal doses of water on the coals (right or wrong, who knows) got the temperature down.

    Diligence is required to smoke on the kettle. You all were right about that. Damper fiddling, coal adding, restarting the fire with a propane torch when I forgot to check at 9 a.m. ...

    Squirts of apple juice on the meat when I checked coals and temperature.

    At 3:45 p.m. and 165 degrees, I wrapped the brisket in foil and put it in the preheated 300 degree oven.

    5:00 it was at 200 degrees.

    5:30 I sliced it.

    It is gone now, except for a few slices.

    That's a 3 or 4 year old bottle of the 120 minute dogfish.

    I only have one left. They are hard to save. This seemed like an appropriate occasion.

    Not bad for an amateur.
    Attached Thumbnails Attached Thumbnails smoke mah meat 2-brisket1.jpg   smoke mah meat 2-brisket2.jpg   smoke mah meat 2-brisket3.jpg  

  2. #2
    We have met the enemy...
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    I'm a vegetarian, & I'm only here as a show of solidarity for a Lounger, cause you were complaining about the poor turnout for your thread...
    "When the spirits are low, when the day appears dark, when work becomes monotonous, when hope hardly seems worth having, just mount a bicycle and go out for a spin down the road, without thought on anything but the ride you are taking."

    (Sir) Arthur Conan Doyle. Scientific American, January 18, 1896

  3. #3
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    Did you add any sauce to your meat?
    It looks a little too done for my taste, but I'm glad you enjoyed it.
    Move along...nothing to see here.

  4. #4
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    I looked at it. Thats a big piece of meat you've got there. Is it supposed to be black?

  5. #5
    2 busy workin' 2 hang out
    Reputation: Henry Porter's Avatar
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    That looks good.
    Dictated but not read.

  6. #6
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    I'd hit it....

  7. #7
    Get me to In&Out
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    Take your meat and add some heat. Smoking is a great way to cook if you have time and patience. I don't have the patience to do it myself, so I find a place I like and become a loyal fan. I am more of a turn on the gas and cook some pork. Turn off said gas hopefully before the second beer is finished and eat.

    Your chow looks great. Potato salad or cole slaw is the only thing keeping it from being a masterpiece. I have a great recipe for a slaw my vegetarian wife came up with. Lets just say apple cider vinegar and smoked chipotle make a great slaw dressing.
    Cyclists really need to learn a little Rule #5.

  8. #8
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    Quote Originally Posted by paredown View Post
    I'm a vegetarian, & I'm only here as a show of solidarity for a Lounger, cause you were complaining about the poor turnout for your thread...
    I appreciate that.

    This would have tempted you, maybe, from the vegetarian thing.

  9. #9
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    Quote Originally Posted by CyreneSong View Post
    Did you add any sauce to your meat?
    It looks a little too done for my taste, but I'm glad you enjoyed it.
    no sauce. a bit of the juice left from the foil wrap time.

  10. #10
    2 busy workin' 2 hang out
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    Quote Originally Posted by 10ae1203 View Post
    thanks. it was. i'll be doing this again.
    Next time invite me over. I love me some brisket.
    Dictated but not read.

  11. #11
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    Quote Originally Posted by Seamusthedog View Post
    I looked at it. Thats a big piece of meat you've got there. Is it supposed to be black?
    yes.

    apparently the cognoscenti refer to it as bark.

  12. #12
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    Quote Originally Posted by Henry Porter View Post
    That looks good.
    thanks. it was. i'll be doing this again.

  13. #13
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    Quote Originally Posted by Qstick333 View Post
    I'd hit it....
    high praise indeed from a lownger

  14. #14
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    Quote Originally Posted by spookyload View Post
    Take your meat and add some heat. Smoking is a great way to cook if you have time and patience. I don't have the patience to do it myself, so I find a place I like and become a loyal fan. I am more of a turn on the gas and cook some pork. Turn off said gas hopefully before the second beer is finished and eat.

    Your chow looks great. Potato salad or cole slaw is the only thing keeping it from being a masterpiece. I have a great recipe for a slaw my vegetarian wife came up with. Lets just say apple cider vinegar and smoked chipotle make a great slaw dressing.
    we could have been bi cultural and had some of the pa dutch macaroni salad mrs 10ae's pop brought here earlier, but we instead chose to be pigs and eat just brisket sandwihes until it was gone.

  15. #15
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    Quote Originally Posted by Henry Porter View Post
    Next time invite me over. I love me some brisket.
    anytime. you are right around the corner, right?

  16. #16
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    120 minute Dogfish tastes like rubbing alcohol.

  17. #17
    Jerkhard Sirdribbledick
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    Quote Originally Posted by 10ae1203 View Post
    high praise indeed from a lownger
    Obviously you've never seen Leolo.
    "He groaned when we hung the rope over the tree but was relieved to see the white pinata."
    -- Gut
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  18. #18
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    There isn't enough red meat and blood in the middle to please me.
    "There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle." --A. Einstein

  19. #19
    Captain Obvious
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    Quote Originally Posted by DrRoebuck View Post
    Obviously you've never seen Leolo.
    did you have to go there?
    And it just hurts in the very best way possible without a high priced dominatrix.---Ronsonic

    I'm pretty confident that I've pissed off several dozen random strangers on the internet tonight.---Creakyknees

    disclaimer---I make sh!t up as I go along.

  20. #20
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    I cook my steaks to just over 100 degrees in the middle. this takes something like 3 minutes.

    I have no idea how one could cook a piece of meat 10 hours to 200 degrees and still have some red in it.

  21. #21
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    Quote Originally Posted by 10ae1203 View Post
    I have no idea how one could cook a piece of meat 10 hours to 200 degrees and still have some red in it.
    Start with bigger, thicker meat.
    Move along...nothing to see here.

  22. #22
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    Quote Originally Posted by CyreneSong View Post
    Start with bigger, thicker meat.
    good answer.

  23. #23
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    Quote Originally Posted by DrRoebuck View Post
    Obviously you've never seen Leolo.
    nope. i am a boor and do not appreciate art film.

  24. #24
    Frog Whisperer
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    Quote Originally Posted by CyreneSong View Post
    Start with bigger, thicker meat.
    so you recommending he throw a wildebeest on the grill?

    Looks good, can I have a sammich please?

    OH...and CS...wow, talk about some serious code!
    Of course I'm sure...that doesn't mean I'm right......

  25. #25
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    Nicely done!

    Gonna guess the DFH120 is a fantastic accoutrement to brisket. (squirrels that nugget away).

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