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  1. toenut

    First attempt at brisket this weekend

    Thanks for all the help guys. The brisket turned out great and was a big hit at the barley wine party last night. The picnic with SoFlaQuer's finishing sauce was awesome too, and will be using a finishing sauce from now on. Here is the final Qview of the brisket. The meat looked so beautiful...
  2. toenut

    First attempt at brisket this weekend

    Boy was that a long night of smoking. Fell asleep a couple of times, but not for too long. The brisket has finally hit 170F at 1PM and I am finishing it in the oven. The picnic went pretty quickly and was done by 5AM and that is wrapped and resting in the cooler. Here is a pic of the brisket...
  3. toenut

    First attempt at brisket this weekend

    Alright, starting the all night brisket smoke and here is the early Qview. Jeff's rub all over In the smoker And stuff to pass the time.
  4. toenut

    First attempt at brisket this weekend

    I've been searching through posts for the last few hours and couldn't find an answer to this. If the flat will come to temp before the point, should I probe the flat instead to find out when it's done? And when the flat is done, would I have to remove the point and put it back into the...
  5. toenut

    Got caught...sent straight to Roll Call

    Oh, don't get me wrong, I love good kalua pork and lau lau, but pretty much everyone just cooks it in the oven now. Most of the stuff the people talk about here I've never seen before, let alone eaten them such as cracklins, burnt ends, ABTs(I've at least heard of these and know what ABT stands...
  6. toenut

    Got caught...sent straight to Roll Call

    Posted a thread in Beef about my first brisket attempt coming up and didn't realize I should post here first. First of all, my name is KeAloha and am in Portland, OR. I grew up in Hawaii, so I never had exposure to real que. Yeah, I've made a lot of kalua pork, but that's in the safe confines...
  7. toenut

    First attempt at brisket this weekend

    Thanks for that tip. I think I'm going to leave that for the next one as I don't want to try to many things on my first one. And I'm making a roll call post now with parts of my first post. Sorry that I didn't realize there was a roll call forum.
  8. toenut

    First attempt at brisket this weekend

    So is it ok if the rub is only on for a couple hours before putting them in the smoker?
  9. toenut

    First attempt at brisket this weekend

    So I'm going to try and attempt to smoke my first brisket this weekend. I've done a few 6lb butts before, a couple whole chickens, and some spare ribs before, and all have come out good. I have a Char Griller offset smoker with mods and haven't had much problems staying at 225F. So far I've...
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