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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 02-05-2013, 02:19 AM   #16
MaximumJEFF
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I decided to go ahead and toss it on. Gonna run it 250* instead of 300*

Trimmed up and rubbed with a Worcestershire conocotion I mixed up

Dusted with Salt and Pepper

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Unread 02-05-2013, 05:17 AM   #17
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That really is a beautiful hunk of cow.. I'm holding my breath till it's done :)
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Unread 02-05-2013, 07:37 AM   #18
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Lookking like a good start!
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Unread 02-05-2013, 07:45 AM   #19
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Where's The BEEF?
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Unread 02-05-2013, 11:58 AM   #20
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Quote:
Originally Posted by New Pal Frank View Post
Where's The BEEF?
Soon my friend! I wrapped it with butcher paper about an hour ago. I over slept a bit so the temp was @175. Now the flat is 194 and the point is 189. I just proved a couple spots. Felt close
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Unread 02-05-2013, 12:15 PM   #21
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Looking good! I picked up a couple from RD yesterday. $2.49/lb singles or $2.29/lb case of 5. Interesting thing though, the fat cap on the bottom didn't run all the way across, only half way, and is pretty thin. Suits me as I trim the cap anyway and it means I am buying less fat.
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Unread 02-05-2013, 01:06 PM   #22
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Just pulled it off. Probes like buddah. 12 hours from Grate to Counter at 250*
Now I have to be patient and let it rest.
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Unread 02-05-2013, 01:11 PM   #23
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I'm still pretty new to brisket and haven't put much thought into when to slice. I've just been waiting a couple hours. Is there a temp or feel I should be looking for before I start to cut?
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Unread 02-05-2013, 01:23 PM   #24
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Can't wait!

Jeff
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Unread 02-05-2013, 04:36 PM   #25
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Unread 02-05-2013, 04:49 PM   #26
tsanchez
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Looks good, was it fat cap down?
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Unread 02-05-2013, 04:54 PM   #27
MaximumJEFF
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Quote:
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Looks good, was it fat cap down?
Yes, indeed
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Unread 02-05-2013, 05:03 PM   #28
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Looks Perfect to Me !!
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Unread 02-05-2013, 05:31 PM   #29
Big Dan
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Quote:
Originally Posted by MaximumJEFF View Post
I'm still pretty new to brisket and haven't put much thought into when to slice. I've just been waiting a couple hours. Is there a temp or feel I should be looking for before I start to cut?
If it's done and it feels good, cut away.
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Unread 02-05-2013, 07:56 PM   #30
bigabyte
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Looks great!
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