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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 09-05-2013, 10:01 AM   #16
R2Egg2Q
is One Chatty Farker

 
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Quote:
Originally Posted by woodpelletsmoker View Post
so, the pit temp does not matter as long as meat in 135F
Then why 225F instead of 345F.
I am sure 345F saving big time
Then I doubt low & slow.

I am chinese in China. We pay at least 1/3rd more in Beijing for lamb
The brisket cooked at a low temp (under 200) for almost 2 hours for some good smoke then high heat the rest of the way. Before trimming the brisket, it weighed 13.61 lbs. It was done cooking in 6 1/2 hours. Yes, a lot of time saved versus cooking it at 225 the whole way.
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Old 09-05-2013, 10:14 AM   #17
bluetang
somebody shut me the fark up.

 
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Par excellent!
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