tag:blogger.com,1999:blog-5523477903211909388.post6092906582873681987..comments2022-06-26T19:54:33.315-05:00Comments on unWine'd: Beef Brisket, Tennessee StyleunWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5523477903211909388.post-59673452345291302562011-07-26T19:54:09.399-05:002011-07-26T19:54:09.399-05:00I'll be anxious to hear...I'll be anxious to hear...unWine'dhttps://www.blogger.com/profile/06620047782671274782noreply@blogger.comtag:blogger.com,1999:blog-5523477903211909388.post-7676331244368114602011-07-23T00:02:22.016-05:002011-07-23T00:02:22.016-05:00I'm on my way to having this tomorrow! Two 6-...I'm on my way to having this tomorrow! Two 6-pound briskets are wrapped with the dry rub in the refrigerator...got all of the rest of the ingredients. I'll let you know how it goes!Brad Rollinnoreply@blogger.comtag:blogger.com,1999:blog-5523477903211909388.post-82409643731427992982011-07-19T09:56:38.981-05:002011-07-19T09:56:38.981-05:00This comment has been removed by the author.unWine'dhttps://www.blogger.com/profile/06620047782671274782noreply@blogger.comtag:blogger.com,1999:blog-5523477903211909388.post-16833906226809344522011-07-18T20:41:01.751-05:002011-07-18T20:41:01.751-05:00The video is great - I especially like the rock mu...The video is great - I especially like the rock music in the background and the helpful tips (like the water pan). You don't show any of the preparation (dry rub, pico de gallo), but you do have great recipes here. I'd also love to see the payoff - slicing and eating. That's the best part, right? One other suggestion - you should give your videos on youtube more descriptive names - I think they're all called "unWine'd and Relax with Raphe," but more people will find you if you name that video "Smoked Tennesee Brisket" or something else more descriptive. You certainly have a fan here! I watched a few videos for smoked brisket, but I'm going to use yours.Brad Rollinnoreply@blogger.comtag:blogger.com,1999:blog-5523477903211909388.post-67085378655666572132011-07-17T13:20:27.529-05:002011-07-17T13:20:27.529-05:00Thanks Brad. It's definitely good food and fe...Thanks Brad. It's definitely good food and feeds a group for sure. I'd be interested to get your feedback about the grilling video I created. Thoughts? Suggestions? <br />Cheers...unWine'dhttps://www.blogger.com/profile/06620047782671274782noreply@blogger.comtag:blogger.com,1999:blog-5523477903211909388.post-69444686127474346132011-07-17T12:46:03.742-05:002011-07-17T12:46:03.742-05:00Thanks - I'm digging your recipes. I think we...Thanks - I'm digging your recipes. I think we'll try this one when we have friends over next weekend!Brad Rollinnoreply@blogger.comtag:blogger.com,1999:blog-5523477903211909388.post-91456470394145784712011-07-17T09:20:03.331-05:002011-07-17T09:20:03.331-05:00Prep time - 15 - 20 minutes to apply the mustard, ...Prep time - 15 - 20 minutes to apply the mustard, mix the dry rub and apply. I allow another 60 minutes for the brisket to sit at room temp with the dry rub before I wrap it for overnight refrigeration. <br /><br />Cooking time - this brisket is 6 lbs and it took approx 8 1/2 hours. I keep the cooking temp between 225 - 250 degrees. You can remove it from the grill@ 180 degrees internal temp. Wrap it in heavy duty aluminum foil and put it back over indirect heat for another 60-90 mins but cut the grill heat down to about 150. I believe this helps to keep the brisket very moist and tender. Cheers...unWine'dhttps://www.blogger.com/profile/06620047782671274782noreply@blogger.comtag:blogger.com,1999:blog-5523477903211909388.post-39152307308656584502011-07-16T17:26:05.584-05:002011-07-16T17:26:05.584-05:00What's the approximate total preparation/cooki...What's the approximate total preparation/cooking time?Anonymousnoreply@blogger.com