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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 04-06-2013, 11:02 AM   #16
Daggs
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I wish we all lived closer. I really enjoy cooking for friends.
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Unread 04-06-2013, 12:08 PM   #17
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That is one monster flat!! MMMM I want one!!
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Unread 04-06-2013, 01:18 PM   #18
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I love brisket so I may be biased every time one turns out very good but this may be my best one yet!
You be the judge.

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Unread 04-06-2013, 01:19 PM   #19
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The ultimate critic:
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Unread 04-06-2013, 01:21 PM   #20
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Looks outta this world man! Great work!

KC
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Unread 04-06-2013, 01:26 PM   #21
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Quote:
Originally Posted by code3rrt View Post
Looks outta this world man! Great work!

KC
Thanks I really appreciate it! I've set out to figure out brisket and I believe I have unlocked the secret!
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Unread 04-06-2013, 01:28 PM   #22
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Looks great - I have two going right now, and hope they come out as good as those!!!!
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Unread 04-06-2013, 01:33 PM   #23
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Probe tender then a few more minutes is all I did. Good luck Dave.
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Unread 04-06-2013, 01:38 PM   #24
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really nice ring you got there great job!!!!
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Unread 04-06-2013, 01:48 PM   #25
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Nailed it!
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Unread 04-06-2013, 01:53 PM   #26
Brother Matt
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Holy farking fark! That looks amazing. Great cook!
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Unread 04-06-2013, 02:18 PM   #27
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great looking brisket,and the happy greedy little one too.
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Unread 04-06-2013, 02:25 PM   #28
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Great job and it looks like your ultimate critic was happy, too!
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Unread 04-06-2013, 04:17 PM   #29
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looks great!!!
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Unread 04-06-2013, 05:19 PM   #30
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I'm not experienced like many of you so I ask, is that the translucent fat I hear about? Thanks
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