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  1. #1
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    Default 14 hour smoked brisket

    Prepped with American mustard and then a mix of Butt Rub and soft brown sugar.

    Will be starting the cook on the Weber Smokey Mountain late this evening and it should be done by 1-2ish tomorrow.
    (A chunk of oak on top of the charcoal will supply the smoke.)

    Will update again when it's on and again in morning/afternoon.

    Gonna taste guuuuud (hopefully!)

    2 Thanks given to ZX7R

    Ashley (31st December 2013),  MHP (31st December 2013)  


  2. #2
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    Default Re: 14 hour smoked brisket

    Looks good now, bet tomorrow it will look fucking great!

    Thanks to Ashley

    ZX7R (6th July 2014)  


  3. #3
    DF VIP Member MHP's Avatar
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    Default Re: 14 hour smoked brisket

    Outstanding, what fuel are you using, are you gonna be keeping an eye on it all through the night? Does the WSM use a water pan? I did a suckling pig in the summer on my ProQ Excel 20, used apple juice in the pan and basted for hours, the results were amazing.

    Thanks to MHP

    ZX7R (6th July 2014)  


  4. #4
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    Default Re: 14 hour smoked brisket

    Suckling pig, yum! Definitely want to give that a go at some point.

    I've got heat beads and big k restaurant quality charcoal - going to use the later tonight.
    There's a pitmasterIQ 110 rigged to the smoker and that should/will control the temp at 210F-ish while I sleep soundly until 6-7am. Will put on more charcoal then.

    I don't bother with water - I use a thick terracotta saucer wrapped in foil which sits on top of the empty water pan.

    Once the internal temp of the meat reaches 160-170F I'll wrap it tightly in foil (ol' Texas Crutch method) until it hits 203F.

  5. #5
    DF Member jessic4's Avatar
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    Default Re: 14 hour smoked brisket

    Amazing recipe! Very jealous! Nice cooking all!

    Thanks to jessic4

    ZX7R (1st January 2014)  


  6. #6
    DF VIP Member MHP's Avatar
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    Default Re: 14 hour smoked brisket

    Do you mix the the heat beads with the charcoal or put them in the pan? I use blue bag restaurant charcoal and pay £45 for 4 bags delivered (the large bags 25kg I think) I normally run with a terracotta saucer and foil for Butt, Ribs and Chicken.

    The Pitmaster IQ looks interesting, are the any good and how much are they?

    Can we have some pics/video of the cook?

  7. #7
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    Default Re: 14 hour smoked brisket

    Quote Originally Posted by MHP View Post
    Do you mix the the heat beads with the charcoal or put them in the pan? I use blue bag restaurant charcoal and pay £45 for 4 bags delivered (the large bags 25kg I think) I normally run with a terracotta saucer and foil for Butt, Ribs and Chicken.

    The Pitmaster IQ looks interesting, are the any good and how much are they?

    Can we have some pics/video of the cook?
    That's a good price on the charcoal - where from?

    Actually, I will be mixing the heat beads and charcoal this time round - but only because I don't have enough charcoal for the cook!

    The pitmasterIQ is a great bit of kit although recently it has been flashing an error light. I adjust the temp probe so it doesn't touch the grate and it goes back to operating normally. The wsm tends to hold a steady temp anyway. There's a uk supplier I know of if you're interested.

    I only foil for brisket at the moment - I did a pork butt on Boxing Day and that was awesome.

    I'm also entering some nation wide BBQ competitions next year which will be interesting.. a good excuse to cook and talk BBQ and get pissed!

    Hopefully the lessons I learnt from Harry So 'Slap Yo Daddy' last year will pay off. :-)

    I'll post more pics this evening and results tomorrow.

  8. #8
    DF VIP Member MHP's Avatar
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    Default Re: 14 hour smoked brisket

    Quote Originally Posted by ZX7R View Post
    That's a good price on the charcoal - where from?
    I'll go back through my emails, can't remember off hand.

    Quote Originally Posted by ZX7R View Post
    There's a uk supplier I know of if you're interested.
    Yes matey, very interested.

    Quote Originally Posted by ZX7R View Post
    I'm also entering some nation wide BBQ competitions next year which will be interesting.. a good excuse to cook and talk BBQ and get pissed!.
    Let me know where and I'll come and talk BBQ and join in getting pissed!

    Quote Originally Posted by ZX7R View Post
    I'll post more pics this evening and results tomorrow.
    Looking forward to it!

  9. #9
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    Default Re: 14 hour smoked brisket

    Well I checked it again at 8am and the temp had dropped - the pitmaster temperature probe looks to be faulty so I've ordered a new one (saysausages.com).

    Anyway, temps quickly got back up after I got some more air in and around the heat beads and it's holding a steady temp just with airflow adjustment. I foiled the brisket at an internal temperature of 160F and am currently waiting for it to hit 200-205F. It smells great, that's for sure.

    BTW, I also really like the look of the fully digital pitmaster iq120 and may order one in the coming months.

    Thanks to ZX7R

    moonrat (1st January 2014)  


  10. #10
    DF VIP Member BigBrand's Avatar
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    Default Re: 14 hour smoked brisket

    Interested to see a picture of your smoking ZX7R if it's not too much trouble?

    Thanks to BigBrand

    ZX7R (2nd January 2014)  


  11. #11
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    Default Re: 14 hour smoked brisket

    Well it's done and resting!
    Deliciously tender and the smell is amazing. Double-foiled, wrapped in numerous tea towels and then placed in a cooler bag.

    In the smoker


    Have a peak


    Cheeky taste!

    6 Thanks given to ZX7R

    Ashley (1st January 2014),  BigBrand (1st January 2014),  braymond (1st January 2014),  kendog (3rd January 2014),  moonrat (1st January 2014),  Zoots (1st January 2014)  


  12. #12
    DF Rookie noname69's Avatar
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    Default Re: 14 hour smoked brisket

    excuse my ignorance, but why wrap it in tea towels and then place it in a cooler bag

  13. #13
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    Default Re: 14 hour smoked brisket

    Guests weren't visiting until later on so it was to keep it hot while resting.

  14. #14
    DF VIP Member MHP's Avatar
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    Default Re: 14 hour smoked brisket

    Nice bark and a good ring, well done matey!

    Thanks to MHP

    ZX7R (1st January 2014)  


  15. #15
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    Default Re: 14 hour smoked brisket

    Thanks.. and here's the money shot.

    It was very tender and very very tasty.

    7 Thanks given to ZX7R

    burner1 (1st January 2014),  iNSPECTA (2nd January 2014),  moonrat (1st January 2014),  Mr Slippyfist (2nd January 2014),  Over Carl (1st January 2014),  prezzy (1st January 2014),  QfanatiQ (2nd January 2014)  


  16. #16
    DF VIP Member MHP's Avatar
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    Default Re: 14 hour smoked brisket

    Yep that is the money shot, excellent smoke ring. What did you serve it with?

  17. #17
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    Default Re: 14 hour smoked brisket

    Jacket potato, sour cream with chives, BBQ baked beans (mixed the rub in), coleslaw and salad. :-)

  18. #18
    DF VIP Member burner1's Avatar
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    Default Re: 14 hour smoked brisket

    I bet that went down well mate, and well worth the time and effort!

    Thanks to burner1

    ZX7R (1st January 2014)  


  19. #19
    DF VIP Member QfanatiQ's Avatar
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    Default Re: 14 hour smoked brisket

    Quote Originally Posted by ZX7R View Post
    Thanks.. and here's the money shot.

    It was very tender and very very tasty.

    Fk me, that looks bloody brilliant!

    My 6 hour shoulder of pork is a flash in the pan compared to this. My mouth is watering.

    Q

    Thanks to QfanatiQ

    ZX7R (2nd January 2014)  


  20. #20
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    Default Re: 14 hour smoked brisket

    Thanks for the positive comments.

    What's left has been taken up north by the brother in-law to feed his dad.. I doubt they'll be any left by end of this evening!

    I'll post the next cook I do on here - probably a month or two away. :-)

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