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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-18-2013, 08:11 PM   #31
JackandStacey
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Thanks char. My cook is finally done. And to my amazement there is still about 1/4 basket of charcoal. That's a 20hr burn with less than 10 pounds of fuel. Makes me want to hug the UDS but she's still cooling down. Here's the last pic. The peaches were smothered in honey, brown sugar and a dash of cinnamon. Smoked skin up for about 1.5 hr until soft. Flipped, filled the hole with goat cheese and topped with walnuts. Smoked for a, not realy sure because we drank too much to keep track of time.

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Old 08-18-2013, 08:17 PM   #32
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I would hit that brisket in a heart beat!
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Old 08-18-2013, 08:17 PM   #33
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Quote:
Originally Posted by gourmand71 View Post
The initial vent. Does that mean "let it sit" before foiling?

Looking good, Jack!
Yep. This allows most of the heat to come off the meat so that it doesn't carry over cook to being over done.
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Old 08-18-2013, 09:32 PM   #34
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Old 08-18-2013, 10:27 PM   #35
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Awesome!
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Old 08-18-2013, 10:46 PM   #36
gourmand71
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Quote:
Originally Posted by aawa View Post
Yep. This allows most of the heat to come off the meat so that it doesn't carry over cook to being over done.
Good, that's what I thought. If the meat comes in, I will be doing a packer next Saturday...so it's good to refresh my technique.
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Old 08-19-2013, 12:30 AM   #37
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Well I sure would eat it, good effort mate
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