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Thread: Took a break

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    Jaxcmc's Avatar
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    Took a break

    I took a break from rebuilding my pool pumping station and smoked a brisket in my box smoker. I used half cherry and half apple wood chips.
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    Re: Took a break

    How many hours and at what temp?
    Chris B.

    New house w/ 28 y/o I.G. 15k gal. pool/spa, Plaster, Hayward DE-480S Micro Clear Filter, Pentair Whisperflo wfe-4, 1HP (Main Pump), Hayward SP2815x20 (Pump for spa jets), Versa Pool Heater, Hayward Pool Vac Ultra, TF-100 Kit

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    Texas Splash's Avatar
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    Re: Took a break

    Awesome! Looks great. We just smoked a brisket yesterday ourselves. Had left-overs for lunch.
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    Jaxcmc's Avatar
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    Re: Took a break

    It was around 11 hours at 200-225. I didn't have any leftovers as my sons band showed up to practice.
    47k, 40x20 IG plaster,SWG, 24 jets, 3HP Pentair Whisperflo 2 speed,Hayward Pro Series Sand Filter36" Tank S360T2 TF-100

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    Re: Took a break

    Sure looks good. Now I have brisket cravings.
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    Re: Took a break

    Nice!!!

    What setup are you using? I'm also a "smoker" LoL
    Chris B.

    New house w/ 28 y/o I.G. 15k gal. pool/spa, Plaster, Hayward DE-480S Micro Clear Filter, Pentair Whisperflo wfe-4, 1HP (Main Pump), Hayward SP2815x20 (Pump for spa jets), Versa Pool Heater, Hayward Pool Vac Ultra, TF-100 Kit

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    Mod Squad pooldv's Avatar
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    Re: Took a break

    Yum! Meat!

    My newest fave wood for brisket is pecan.
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    Texas Splash's Avatar
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    Re: Took a break

    Did our brisket in our Trager grill. Mesquite flavored pellets. Smoked at 225 degrees for 4 hours, then removed and sprayed with water and Worcestershire sauce, then wrap in butcher paper and smoked again until internal temp was 198 degrees (that took about another 5 hours or so). Our brisket was 12 lbs. Tasty!
    Pat (a.k.a. Texas Splash) ~ My Pool: Viking Fiberglass; 17,888 Gal; Waterway Supreme 2-sp/2-hp pump; Hayward Ctg filter; TF-100 w/ Speed Stir
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    Jaxcmc's Avatar
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    Re: Took a break

    I cook mine fat cap down, with thick cut bacon layer across the top at 200. After 5hours I wrap it in foil for another 5 hours or so until 195 degrees. I like to use "Butchers" rub and injection....I tired making my own rub..didn't turn out so good.....

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    Quote Originally Posted by pooldv View Post
    Yum! Meat!

    My newest fave wood for brisket is pecan.
    your right ...pecan is awesome with beef.....
    47k, 40x20 IG plaster,SWG, 24 jets, 3HP Pentair Whisperflo 2 speed,Hayward Pro Series Sand Filter36" Tank S360T2 TF-100

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    Jaxcmc's Avatar
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    Re: Took a break

    Quote Originally Posted by bakerboy View Post
    Nice!!!

    What setup are you using? I'm also a "smoker" LoL
    I am using a 40" Grill Master that has been gutted. Didn't like any of the insides, so I replaced the wood chips bowl, water pan. Nothing fancy but we know,each other....your rig?
    47k, 40x20 IG plaster,SWG, 24 jets, 3HP Pentair Whisperflo 2 speed,Hayward Pro Series Sand Filter36" Tank S360T2 TF-100

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    BoDarville's Avatar
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    Re: Took a break

    Looks great
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