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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 08-19-2013, 02:47 PM   #16
aawa
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I have a buddy that has his BGE and thinks he puts out great bbq.

Unfortunately he think that 165 IT means that the pork butt or brisket is done and it is time for eating. I tried to tell him technically it is done, but it isn't done done.

His old roommate actually lives with me now and he says my bbq blows our buddies out of the water. We have plans to hijack his bge out of his backyard during the winter.
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Unread 08-19-2013, 02:51 PM   #17
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congratulate him and move on
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Unread 08-19-2013, 02:51 PM   #18
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Quote:
Originally Posted by Lake Dogs View Post
starve 'em long enough, add in some alcohol, they'll scarf up a hubcap and swear it was the best one they've ever eaten!
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Unread 08-19-2013, 03:26 PM   #19
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165 seems a strange temp. Either one doesn't do any research at all like my brother and cooks it like a steak or prime rib - figuring its done around 125.

Or 2 minutes to google 'when is brisket done' to remove it at 190 or above.

So I figure your buddy must just the way it comes out at 165 Hell my wife piles cheddar cheese on my bolognese that I had simmering for 3hrs. Cant argue with 'that's the way I like it'.
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Unread 08-19-2013, 03:55 PM   #20
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Quote:
Originally Posted by Bamabuzzard View Post
A buddy of mine posted on FB that he was smoking a brisket Saturday for their family cookout. It was a 12 lb packer. He said he smoked for 8 hrs at 180 degrees until internal temp was at 165, pulled, sliced then ate.

How in the world was the brisket edible? Or am I missing something?
Usually brisket (and other large cuts of meat) have a temperature plateau. Brisket tends to plateau around 160-165 degrees. It sounds like he may have stopped his cook at the plateau stage, which would make for some very tough brisket.
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Unread 08-19-2013, 04:12 PM   #21
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Quote:
Originally Posted by Bamabuzzard View Post
A buddy of mine posted on FB that he was smoking a brisket Saturday for their family cookout. It was a 12 lb packer. He said he smoked for 8 hrs at 180 degrees until internal temp was at 165, pulled, sliced then ate.
How in the world was the brisket edible? Or am I missing something?

He forgot the part where he put the slices in a crock pot with au jus for 8 hours....thus making them edible....
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Unread 08-19-2013, 04:29 PM   #22
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I think it was this guy

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Unread 08-19-2013, 04:31 PM   #23
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maybe he boiled it and then cooked it to 165.
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Unread 08-19-2013, 04:37 PM   #24
Sean "Puffy" Coals
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What's wrong with that? You've never heard of "Low & Fast" cooking before?

Or would that be "Low & No"?
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