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  1. #1
    DF Jedi ZX7R's Avatar
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    gossip Another low n' slow brisket

    This time, it's the chunkier 'point' end.

    I used American mustard as a base to hold the rub; which was a very basic salt and pepper mix. I fired up the weber smokey mountain last night and the brisket went on at 11:30. BBQ temp of 250F.

    7 hours in and it's ready to be foiled (the internal temp was around 160F). I added a little beef stock to keep it nice and moist in the foil parcel of love.

    [Only registered and activated users can see links. ]

    Now it's time to wait for another few hours until the temperature probe slides through the meat like butter. That should be an internal temp around 203F.

    Also got some racks of ribs prepped to go on shortly!

    Gonna taste guuuuuuuuuuuuuuud!

    3 Thanks given to ZX7R

    Ashley (15th March 2014), BigBrand (15th March 2014), prezzy (15th March 2014) 


  2. #2
    DF PwNagE Mobileman's Avatar
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    Default Re: Another low n' slow brisket

    Man id hate to live next to you zx7r the smell wafting through bedroom window must have been amazing , if lived next to me would have crept over the fence in dark knocked it over and said I saw a fox do it haha

    Looks bloody lovely

    Thanks to Mobileman

    ZX7R (15th March 2014) 


  3. #3
    DF Jedi ZX7R's Avatar
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    Default Re: Another low n' slow brisket

    Lol. The chances are if you lived next door to me, you'd get some anyway! :-).

    Thanks to ZX7R

    JonEp (15th March 2014) 


  4. #4
    DF Jedi ZX7R's Avatar
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    Default Re: Another low n' slow brisket



    Ribs and rib-tips rubbed and ready for the smoker.

  5. #5
    DF Jedi ZX7R's Avatar
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    Default Re: Another low n' slow brisket

    Brisket done. Now wrapped in foil & towels. Then placed in to a chill bag to let it rest and hold temp for a couple of hours.
    Cheeky chunk missing.. Wow. Tasted damn guuuuud.

    4 Thanks given to ZX7R

    Ashley (15th March 2014), BigBrand (15th March 2014), Mobileman (15th March 2014), stevo25 (15th March 2014) 


  6. #6
    Banned BigBrand's Avatar
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    Default Re: Another low n' slow brisket

    Fuck me i'm drooling

    Sent from my GT-I9195 using Tapatalk

    Thanks to BigBrand

    ZX7R (15th March 2014) 


  7. #7
    DF Jedi ZX7R's Avatar
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    Default Re: Another low n' slow brisket

    Drool over this. I did. Yum yum!

    3 Thanks given to ZX7R

    BigBrand (15th March 2014), braymond (17th March 2014), Mobileman (17th March 2014) 


  8. #8
    DF PwNagE SiE's Avatar
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    Default Re: Another low n' slow brisket

    Wow, that looks amazing!

    Thanks to SiE

    ZX7R (15th March 2014) 


  9. #9
    DF Probation Goldberg's Avatar
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    Default Re: Another low n' slow brisket

    With the Smokey Mountain, how often do you have to add the coals?
    We all make mistakes sometimes

  10. #10
    DF Jedi ZX7R's Avatar
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    Default Re: Another low n' slow brisket

    I used big K restaurant quality charcoal (bought two large bags online).
    The brisket cook (9 hours) took one weber chimney full of lit charcoal, laid on top of a layer of unlit charcoal (minion method). I think I added a few extra chunks of charcoal in the morning just to ensure it kept going okay. Three palm-sized chunks of solid oak were used.

    Another product 'heatbeads' also work really well.

    Thanks to ZX7R

    Goldberg (17th March 2014) 


  11. #11
    DF Probation macmilm's Avatar
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    Default Re: Another low n' slow brisket

    Would you say the Smokey Mountain is worth the £260+ price tag ???

  12. #12
    DF Jedi ZX7R's Avatar
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    Default Re: Another low n' slow brisket

    Quote Originally Posted by macmilm View Post
    Would you say the Smokey Mountain is worth the £260+ price tag ???
    Yes, for sure. I contemplated a cheaper option but am so pleased I forked out the extra for the wsm. The webers are built to last, I think I got mine in May 2011 (see original thread) and it's still in great condition.

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