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PostPosted: Wed Dec 23, 2015 4:34 pm 
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edgy wrote:
At 280 you're barely at hot n fast temps, that is still what I'd call 'barbecue' temp.... Don't be scared to crank it much higher than that. :D

I've found good results with the yoder at high temps


Cool, I'll work out when lunch is on Xmas day and hopefully save myself getting up too early.

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PostPosted: Thu Dec 24, 2015 9:40 am 
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I'm keen to see how you go with this Gus. Myron Mixon reckons he cooks brisket at 350F, wrapping after 2.5 hrs and taking the point to 205, always using waygu. I have always wanted to try it but have been too chicken to risk fucking it up


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PostPosted: Thu Dec 24, 2015 9:45 am 
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Barney wrote:
I'm keen to see how you go with this Gus. Myron Mixon reckons he cooks brisket at 350F, wrapping after 2.5 hrs and taking the point to 205, always using waygu. I have always wanted to try it but have been too chicken to risk fucking it up


Well I'm picking up a whole turkey breast or possibly a whole turkey from Costco Docklands after work (If there's any left).

I'm hoping I can kill two birds with one stone if i do hot and fast.

I'm a little weary pushing it over 300 as I was planning on doing a butchers paper wrap on the brisket, last time it caught fire on the bottom shelf.

Hoping I can do the turkey bottom left and keep the brisket on the top shelf this time to stop this happening again, water pan should help prevent spontaneous combustion as well :-)

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..... I need more BBQ soldiers.....


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PostPosted: Thu Dec 24, 2015 10:26 am 
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Barney wrote:
I'm keen to see how you go with this Gus. Myron Mixon reckons he cooks brisket at 350F, wrapping after 2.5 hrs and taking the point to 205, always using waygu. I have always wanted to try it but have been too chicken to risk fucking it up



Give it a shot Ken... I've done it with a small grass fed brisket and it turn out excellent.

Just be sure to follow his method every step of the way.

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PostPosted: Thu Dec 24, 2015 2:01 pm 
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Yeah the last lot I ordered were all 7.5kgs + and although Mixon reckons he cooks that way in comps and cooks 15 - 20 pounders, I wasn't going to try it with one of them. I'll be cooking the last of those tonight so will try it next time with a 4kg or so.

I'm keen to find out how much it reduces the cooking time


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PostPosted: Mon Jan 04, 2016 12:17 pm 
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Ok I know it's a bit late but been per-occupied with too many things during my break.

I managed to bbq the brisket on Boxing day due to the total fire ban during xmas day in Vic metro.

Just did a yellow mustard coating followed by salt and pepper only (No injection)

Ran the pit @ 300F for most of the cook pumping it up to 350F closer to the end then let it rest for about half an hour.

I peach paper bagged it at 165F.

Photo's below:

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Amazing flavour and the flat was so soft.

Really impressed with this brisket.

Some things I'll do differently next time I get my hands on one of these:

- Run it at 350F the whole way without wrapping
- Will separate the flat from the point the next time and do burnt ends while the flat is resting (Point needed a bit further rendering is it was a touch chewy)

All in all really enjoyed it.

Thanks Hector for order and thanks to Beaver to holding my brisket so I could pick it up locally!

Cheers!

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..... I need more BBQ soldiers.....


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PostPosted: Mon Jan 04, 2016 2:40 pm 
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Looks the goods Gus

How long was it in for?


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PostPosted: Mon Jan 04, 2016 2:41 pm 
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Barney wrote:
Looks the goods Gus

How long was it in for?


Was in for just over 5.5 hours I believe.

Can't believe how juicy it was even thought I was running over 300F the whole cook

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..... I need more BBQ soldiers.....


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PostPosted: Mon Jan 04, 2016 2:53 pm 
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Wow wow wow
I wonder what the grate temp was next to the brisket as that waterpan probably reduced the temp a fair bit.
I wish i had 2-3 more sher so i could do a comparison for practice for the upcoming comps

Sent from my SM-N915G using Tapatalk

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PostPosted: Tue Jan 05, 2016 2:55 am 
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I also did my one hot & fast. This was due to falling asleep with a beer the night before and forgetting to put it on but that's another story.

I put it on at 10am at 225 and let it get to around 155 which took three hours. I then tightly foiled in a pan with a good amount of liquid and turned up to 350.

It only took another 3 hours to get to 195 when I turned it back down to 225 and tested every half hour for tenderness. An hour at that and two resting and it was ready for dinner.

Delicious. The moist bath in the foiled pan means no bark texture but still great smoke ring and brilliant eating when you are pushed for time.


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