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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-21-2012, 08:24 PM   #46
devious
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I enjoy all of your post Donnie. Sometimes I have to read them five or six times before I pickup what your laying down, and then I have to come back and read it again. Now if only i can find the girl you used to shag on Childs road. Thanks for all your help. And the same goes for John. thanks
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Unread 06-21-2012, 10:24 PM   #47
Pitmaster T
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She lives in Lincoln now and weighs more than I do. I am all set with the honey pot I got now.
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Unread 06-21-2012, 11:04 PM   #48
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Quote:
Originally Posted by Pitmaster T View Post
She lives in Lincoln now and weighs more than I do. I am all set with the honey pot I got now.
Better be careful...she may like que and find this post while looking how to cook a brisket.
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Unread 06-21-2012, 11:22 PM   #49
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I was gonna say this is the most awesomest brisket thread ever but then you all ruined it by talking!!
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Unread 06-21-2012, 11:28 PM   #50
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Quote:
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I was gonna say this is the most awesomest brisket thread ever but then you all ruined it by talking!!
BANG!
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Unread 06-21-2012, 11:49 PM   #51
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Stifle yasself Edict!!!

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Unread 06-21-2012, 11:56 PM   #52
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Unread 06-22-2012, 12:16 AM   #53
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Every time I read one of T's posts I just sit and nod my head in agreement. My approach to BBQ is very much in line with his POV. Don't ever change your way of putting out the word T you have some thing special going on and I dig it.
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Unread 06-22-2012, 12:56 AM   #54
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I've been a fan of the various personalities and Q knowledge of Donnie's for quite a few years. Not everyone gets it, or wants to, but somehow I dig it. At least when he's not being a complete jackass and yelling and cursing at everyone who might not understand his humor...or even his biases. I mean, who would do that? When he gets down to Q, he means business though. I just set aside anything that bothers me and wait for page 3.
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Unread 06-22-2012, 04:57 AM   #55
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Okay, so i checked my brisket's internal temp and it's was 248.6 but i was hungry so i foiled it. Should i let it rest until it's 270 or is it okay to slice now?
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Unread 06-22-2012, 05:12 AM   #56
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Quote:
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Okay, so i checked my brisket's internal temp and it's was 248.6 but i was hungry so i foiled it. Should i let it rest until it's 270 or is it okay to slice now?
Depends.Did the probe come out like butter?
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Unread 06-22-2012, 07:34 AM   #57
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Tons of great information Pitmaster T. I appreciate the time you put into this.
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Unread 06-22-2012, 05:28 PM   #58
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Are some of these links broken? I can't seem to view a few of the youtube vids says they are private.
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Unread 06-22-2012, 08:51 PM   #59
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Biscuit, yes some are.... a lot of that occurred after Popdaddy died and the lawyers started screwing around.

However... if you look for many of these videos on the "Pitmaster T" , also available in my signature; the link that says Adam Perry Lang endorses it, (and after I wrote a thread about murdering him). If this is too much trouble.... well, I will understand.
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Unread 06-22-2012, 08:54 PM   #60
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Speaking of Adam Perry Lang, he loved the way I roughed up the surface of my last BlackHawk Brisket. I got a message from his ghost about it.
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