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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 12-28-2012, 09:04 AM   #16
I like Bigbutts
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Woof!!!!!!
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Unread 12-28-2012, 09:08 AM   #17
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[quote=Boshizzle;2308830]Sounds like an epic cook! I've cooked butts in my Jambo and moved them to my Keg to make room for other meats after foiling the butts and got good resu
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Last edited by I like Bigbutts; 12-28-2012 at 09:13 AM.. Reason: answer was in the quote
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Unread 12-28-2012, 10:29 AM   #18
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Here's the final result... after a four hour cooler rest.

The mason jar was the separated au jus (background).








Let's just say... there's very little left after the folks had their meat orgasm.... mouths full of brisket just trying to stifle moans and spontaneous giggling.


Mission accomplished ... teasing for future BBQ orders.
The first one's on the house...
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Unread 12-28-2012, 10:44 AM   #19
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BAM! Nailed it. Did the beauty sleep help when you checked yourself in the mirror this morning?
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Unread 12-28-2012, 11:19 AM   #20
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Nice that came out perfect.
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Unread 12-28-2012, 11:36 AM   #21
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hope mine that I am starting tonight for a party tomorrow turns out like that. I think I am going to do it in the UDS. my dad wants me to cook him a fatty, so I need more room tonight.
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Unread 12-28-2012, 12:41 PM   #22
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Bob....par for YOUR course....BEAUTIFUL!!....so what temp in Klose till what Internal temp.....and how long in Keg at what temp??.....I think this might be an approach to be taken for my first one.......
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Unread 12-28-2012, 12:46 PM   #23
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Barky, dreamy, goodness! Great job, Brother!
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Unread 12-28-2012, 01:53 PM   #24
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Quote:
Originally Posted by I like Bigbutts View Post
Bob....par for YOUR course....BEAUTIFUL!!....so what temp in Klose till what Internal temp.....and how long in Keg at what temp??.....I think this might be an approach to be taken for my first one.......
The idea was based on a low and slow approach

The Klose was around 225-250 for four hours burning white oak/apple.
The WSM was 225-250 for seven hours burning Kingsford (blue bag).

Did not rely on a finished internal temp... that will not give you the optimum results. Brisket is naturally a tough piece of meat. Somewhere between 185 - 205 internal; the fibers begin to tender up and is fork (probe) tender... and that's how it reveals when its done... cook until tender. It took me a long time to figure that out - (not the probe suggestion) but finding when to pull off. Brisket is tough when not cooked long enough - and will turn to a crumbling mush when cooked too long.

Some folks get it right off the bat. Not me. Brisket was not a positive experience... was downright miserable.
Took me a few years to get the consistency starting with the basics.
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Unread 12-28-2012, 02:06 PM   #25
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I really get a kick out of how we all (me included) can really complicate cooking a slab of meat. Is there a AA type deal for us? Like a BBQA.
It does look great though.
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Unread 12-28-2012, 03:33 PM   #26
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Looks good, Bandit!
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Unread 12-28-2012, 04:40 PM   #27
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Nice, Brisky, Bob! Love the bark and subsequent moist slices
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