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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 05-17-2013, 10:53 AM   #16
code3rrt
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Quote:
Originally Posted by jgarcia View Post
Looking good! How big was the brisket and long did it take on the PBC?
It was around 11lbs all trimmed up.......I kept the PBC at around 300* for the cook, Had an IT of 165* at 3 hours, foiled and back on the cooker, probed tender 2-2.5 hours later. Placed in the cooler wrapped with towels to rest for a couple of hours. I started this at ~ 9:30A.M.....dinner on the table by 5:00-5:30, it was great.

KC
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Unread 05-17-2013, 12:23 PM   #17
PrinceofQ
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That looks delicious! Thanks for sharing with us! Love my PBC!

~Jay Prince
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Unread 05-17-2013, 12:31 PM   #18
Fat Cap
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WOW! Everything looks great! I think I'll have to have lunch early today.
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