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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 03-21-2013, 05:38 PM   #16
BobM
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It looks great!
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Unread 03-21-2013, 08:32 PM   #17
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I think it looks great ! Like any other brisket, as always, it's done when it's done....
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Unread 03-21-2013, 08:37 PM   #18
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Gimme!
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Unread 03-21-2013, 09:02 PM   #19
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you used a pan
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Unread 03-21-2013, 09:36 PM   #20
wct
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Quote:
Originally Posted by popeye View Post
you used a pan
Well, umm, hmmmmmm, was that a pan?
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Unread 03-21-2013, 10:11 PM   #21
rcbaughn
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Quote:
Originally Posted by popeye View Post
you used a pan
Maybe to catch every last drop of the juices? No idea, just a thought since he said that the au jus saved the drier pieces of meat from tasting dry.
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Unread 03-22-2013, 02:55 AM   #22
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If you look at BigMistas HnF brisket cooks on his Weber Ranch Kettle you'll see that he uses a foil pan, if I'm not mistaken. That's why I use them as well on my HnF cooks on my Whalen King Kettle. Works great!
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Unread 03-22-2013, 10:20 AM   #23
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Quote:
Originally Posted by rcbaughn View Post
Maybe to catch every last drop of the juices? No idea, just a thought since he said that the au jus saved the drier pieces of meat from tasting dry.
That is the reason why. Since I wrapped it in butcher paper, I used a pan to capture every drop of that fine liquid we all know as Au-jus.
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Unread 03-22-2013, 11:47 AM   #24
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Well I must say, the end result looks wonderful, I'd call it a home run all the way!

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