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Unread 09-22-2011, 11:07 PM   #10
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA
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You can go low and slow, hot and fast, use whatever kind of rub or wood - that's all stuff you will get different answers on and you can dial that stuff in to your liking over time. One thing will never change, which is you have to cook a brisket until it's probe tender - a probe slides in with very little resistance in the thick part of the flat - and it should rest - you will get different answers on that too - I like to rest at least an hour. Clocks and therms are good tools for letting you know when to check with a probe.

I found bigabyte's tutorial to be of immense help and Mr. Bob does beautiful work - his pron his amazing and I'm sure the food tastes at least as good as it looks. Pitmaster T is a wealth of knowledge as well.

Another thing that will never change is that burnt ends are awesome.
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