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 I did a thing..... 
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Location: WA State
Joined: Fri Feb 8, 2013
Posts: 626
I have a confession...

I am a hopeless brisket addict. Yes...I have been known to go to extraordinary lengths for good brisket.

My big drawback was the length of time to cook it. I just don't have enough time to carve our 14-18 hours to smoke it proper. Thus, good homecooked brisket was only a dream...

...until now...

I did it...one is in the works and on the way....

...because when it's all said and done, there is nothing as good as a good sized chunk of hot meat in yo mouf.

icon_eek icon_eek :peep:

https://cajunfryer.com/shop/ces-6-cajun-express-smoker/

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Wed Jul 29, 2020 1:29 pm
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Location: Renton, WA
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Wow! I’ve never heard of that. Let us know what you think!

I’ve seen lots of reports lately of people cooking brisket “hot and fast” on pellet grills, too. It cuts way down on the time and by all reports, it’s still very very good.

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Wed Jul 29, 2020 1:35 pm
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"Able to smoke baby back ribs in 35 to 40 minutes, or a whole brisket in 2 hours"

Hmmmm, I'm skeptical.... Let us know how it works out!


Wed Jul 29, 2020 1:36 pm
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Location: Olympia
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Sounds like sort of a hybrid smoker/instant pot.

Can’t wait for the reviews


Wed Jul 29, 2020 1:47 pm
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I want to know how this works out! I'll help judge!


Wed Jul 29, 2020 1:55 pm
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Location: Highlands Ranch, CO
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I'm curious.

Texas crutch speeds things up for me in the meantime.

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Wed Jul 29, 2020 2:15 pm
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Gman wrote:
I'm curious.

Texas crutch speeds things up for me in the meantime.


<hijack>
Never heard of a Texas Crutch before, had to Google it. My last brisket plateaued for a LONG time, that would have helped.
</hijack>

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Wed Jul 29, 2020 4:46 pm
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It’s been around since 2011, I would think if it was going to take the world by storm, it would have done it.

A few smoking meat forums had people post over the years they were getting one, but no follow up...

That having been said, I hope you get it and it’s awesome! :cheers2:


Wed Jul 29, 2020 10:52 pm
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Interesting. I totally get the cook time with Brisket, i had one hang on me last weekend and end up a bit dry. I crutched it, but i did it too early and it ended up a bit dry when i unwrapped it to finish and it hung on me.
I hate being on a schedule with a Brisket and i paid the price for that.
The Burnt ends were great, but the Flat was just OK. It sucks that i was cooking for Family and friends, that was a letdown for me.
I pride myself on good BBQ and I am my own worst critic.

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Thu Jul 30, 2020 12:05 am
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usrifle wrote:
I pride myself on good BBQ and I am my own worst critic.


That’s why your ‘cue is probably good :thumbsup2:


I cook for family a lot (well, not now...), and I cook everything from Asian food, to French, to ‘cue, etc., ...

And I’ll be exhausted when I’m done, tell everyone to go ahead, I’ll be out in 20, go drink a beer, change clothes, and get off my bad leg...and...they all love it.

I’ll eat it, and think what else I could have done...

But the next day, I’m like, “damn, this is good! “ LOL!

Wife will be like, ‘we tried to tell you...’ :ROFLMAO:


Thu Jul 30, 2020 1:17 am
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NWGunner wrote:
usrifle wrote:
I pride myself on good BBQ and I am my own worst critic.


That’s why your ‘cue is probably good :thumbsup2:


I cook for family a lot (well, not now...), and I cook everything from Asian food, to French, to ‘cue, etc., ...

And I’ll be exhausted when I’m done, tell everyone to go ahead, I’ll be out in 20, go drink a beer, change clothes, and get off my bad leg...and...they all love it.

I’ll eat it, and think what else I could have done...

But the next day, I’m like, “damn, this is good! “ LOL!

Wife will be like, ‘we tried to tell you...’ :ROFLMAO:



Right? :bigsmile: Wifey tells me the same thing, but i can't help being my own worst critic. I am passionate about the BBQ.

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

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Thu Jul 30, 2020 1:54 am
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I've been told its the 'Smokers Curse' --- you've been tending the cook for so long and you're expectations are so high, but unfortunately smoke has saturated all your clothes, sinuses and taste buds for so long that the smoke flavor of the meat is lost to you. I've had this happen to me many times.... fresh off the smoker it seems disappointing and bland.... the next day is when the flavor really pops for you! I'm beginning to believe you are better off being a guest rather than the cook at a bbq.... but only if the cook knows what they are doing.

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Thu Jul 30, 2020 10:11 am
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If I'm doing brisket for a gathering, I do it ahead of time, like the day/night before. Trying to time a brisket along with people arriving on a schedule is too much stress for this guy.

I don't know if it's due to our higher elevation or what, but I've tried doing brisket all the way through on the pellet grill and it took way too long and dried it out before hitting temp. I'll pop it in a roasting pan sealed with foil after about 6 hours and throw that in the oven to hit temp. Looks and tastes great without taking 14+ hours.

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Thu Jul 30, 2020 10:13 am
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os2firefox wrote:
"Able to smoke baby back ribs in 35 to 40 minutes, or a whole brisket in 2 hours"

Hmmmm, I'm skeptical.... Let us know how it works out!

It's a pressure pot. I've done ribs in 30 in an instapot and they came out good

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Fri Jul 31, 2020 7:58 am
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Mediumrarechicken wrote:
os2firefox wrote:
"Able to smoke baby back ribs in 35 to 40 minutes, or a whole brisket in 2 hours"

Hmmmm, I'm skeptical.... Let us know how it works out!

It's a pressure pot. I've done ribs in 30 in an instapot and they came out good


This is something I want to try with our Instant Pot.

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Fri Jul 31, 2020 8:48 am
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