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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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Old 09-02-2013, 08:40 PM   #16
Shinka
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Really nice work! Great job, it's a masterpiece
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Old 09-02-2013, 08:46 PM   #17
HeSmellsLikeSmoke
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Very nice indeed!
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Old 09-02-2013, 09:19 PM   #18
MossyMO
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Quote:
Originally Posted by rhastings6 View Post
Looks awesome! How much longer did you cook in the foil? Looking to do first brisket this weekend. Any advice is appreciated
It was foiled for over 4 hours more. WSM ran 235º to 250º the entire time the brisket was on, kicked it up a little over 300º while the brisket was resting in a cooler for the burnt ends, corn and hash-brown casserole.

When the briskets temp hit 175º I separated the point from the flat and foiled the flat and took it to 195º then wrapped in towels and placed in a cooler to rest while I finished the burnt ends, corn and hash-brown casserole.
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Old 09-02-2013, 11:21 PM   #19
cowgirl
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Looks mighty tasty Marty!
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Old 09-02-2013, 11:37 PM   #20
Smokin the good stuff
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Wow, that looks really good!
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Old 09-03-2013, 12:36 AM   #21
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Nice for sure
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Old 09-03-2013, 09:05 AM   #22
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Thats not very nice.....making me salivate while sitting in my cubicle at the office....
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Old 09-03-2013, 09:59 AM   #23
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The burnt ends look absolutely beautiful!! I have a 10# whole packer in the freezer and your pixs made me take it out and thaw it to cook this week!
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Old 09-03-2013, 10:03 AM   #24
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That brisket is perfection. I long for the day I can get a brisket that juicy.
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Old 09-03-2013, 10:55 AM   #25
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wow, one of the best brisket / burnt ends I have ever seen. nailed it marty.
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