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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-25-2010, 08:42 PM   #16
barbefunkoramaque
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Or Leave injection marks.

Quote:
Originally Posted by Boshizzle View Post
I know, bro. I'm just pulling your chain.

But, the method I listed works well for people who don't cook a bazzilion briskets every week.

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Old 07-25-2010, 08:44 PM   #17
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Yeah, yeah, those were from an experiment. I injected that one with some Head Country just to see how it would do. It left tracks. But, it tasted great.
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Old 07-25-2010, 08:53 PM   #18
barbefunkoramaque
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It looks like a hot cousin man... I am talkin Jerry Lee Lewis Juicy man.
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Old 07-25-2010, 08:54 PM   #19
Boshizzle
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Funkmasta, you need to put together an exhaustive brisket cooking tutorial. Really! You could even probably make some money on it. I'd buy it.
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Old 07-25-2010, 08:55 PM   #20
barbefunkoramaque
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Quote:
Originally Posted by Willie's BBQ View Post
without being sick and perverted, i will refrain from being with my 17 year old neice and relating that to cooking brisket. when internal temp reaches approx. 190, start checking for resistance with probe, probe should insert with little to no resistance. take out, wrap, and hold for atleast an hour

Willie... you realize you just admitted you have to STOP being with your neice
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Old 07-25-2010, 08:55 PM   #21
barbefunkoramaque
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Quote:
Originally Posted by Boshizzle View Post
Funkmasta, you need to put together an exhaustive brisket cooking tutorial. Really! You could even probably make some money on it. I'd buy it.
Problem is... I really don't have any cousins. :-(
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Old 07-25-2010, 09:00 PM   #22
Boshizzle
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Well, just stick to the brisket knowledge in it. Everyone will gain from it.
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