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 Post subject: Re: Brisket question
PostPosted: Sat Feb 11, 2017 10:09 pm 
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Joined: Thu Feb 09, 2017 12:30 pm
Posts: 58
Ahh. I see tapatalk is the way forward.

Image rub applied. Not the lack of fat and heavy trim. Trimmed before purchase.

Image 6-7 hours in.

Image finished product. Pulled off at 202f. Was ok, little bit dry. Flavour was good. Will seek be quality cut next time, had fun.

Done in chargriller akorn kamado.



Sent from my iPhone using Tapatalk


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 Post subject: Re: Brisket question
PostPosted: Sat Feb 11, 2017 10:19 pm 
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Joined: Sat Mar 23, 2013 12:42 am
Posts: 2381
Location: Melbourne
Yeah, this forum can't take attachments. I think it's to keep the size of the database or webhosting down, or something. Bit of a bummer really. If you post pics anywhere else, like instagram, then I could save them from there. Or as mentioned, you can email me some.

Dammit. You posted pics via tapatalk, whilst I was slowly replying. :lol:
But yeah, tapatalk really does make it easier. For me anyway. And especially as all my pics are taken with my phone.
Oh. Brisket looks great.


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 Post subject: Re: Brisket question
PostPosted: Sun Feb 12, 2017 12:46 pm 
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Joined: Thu Feb 09, 2017 12:30 pm
Posts: 58
yakabot wrote:
Yeah, this forum can't take attachments. I think it's to keep the size of the database or webhosting down, or something. Bit of a bummer really. If you post pics anywhere else, like instagram, then I could save them from there. Or as mentioned, you can email me some.

Dammit. You posted pics via tapatalk, whilst I was slowly replying. :lol:
But yeah, tapatalk really does make it easier. For me anyway. And especially as all my pics are taken with my phone.
Oh. Brisket looks great.


Thanks for your help. I have the left over heating in foil in the oven for Brisket sandwiches. Reasonable happy for my first, looking forward to the next cook and the few tweaks I will make. Although, think I am due to do some more pork ribs next.


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 Post subject: Re: Brisket question
PostPosted: Tue Feb 14, 2017 4:57 pm 
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Joined: Fri Feb 10, 2017 1:54 pm
Posts: 18
Location: Melbourne, Australia
That's a good looking brisket. Shame about the trimming but still looks pretty tasty. Nice looking bark. If it's getting too dry you might want to consider a mop every hour or so. Basically a mixture of rub, bbq sauce and water, which you can "paint" onto it.


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 Post subject: Re: Brisket question
PostPosted: Tue Feb 14, 2017 6:31 pm 
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Joined: Thu Feb 09, 2017 12:30 pm
Posts: 58
Thanks. Happy for a first attempt. I did spritz it quite a bit. Looking forward to the next. Have to wait till I do pork ribs this Sunday. [MEAT ON BONE]


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