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Old 09-29-2013, 11:29 AM   #104
gtr
somebody shut me the fark up.

 
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Join Date: 10-16-10
Location: Culver City, CA
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Originally Posted by SoCalWJS View Post
Started mine last night on the BGE shortly before 9 PM with the intent of Brisket for the football games. Checked this morning and had an internal of 163 and a dome temperature of about 280 (time to replace the gasket again - too much air leaking in). Foiled it and added a bit of pan drippings. Opened up the vents a bit. Will check in an hour or so for doneness (fork test and temp). When it's done, I'll wrap it tight and throw it into my thermal bag for 2-4 hours.

Need to come up with a good sauce. Any suggestions? Something with a little kick, but not too much.
Here are a couple recipes from Bluedawg. I have not tried them myself but I'm guessing they're good. I'm planning on trying 'em for my next beef cook.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
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