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Old 10-13-2013, 06:34 PM   #31
JbTech
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Quote:
Originally Posted by Diesel Dave View Post
Great job there.

Yup live and learn and Q some more.

on the membership too

Appreciate the thumbs up after a deflating experience.
Wasn't crushed, but it's the first "bad" cook I've had on the cobbed cooker.

Plenty of learning left to do!

Thanks for the comments and support!



(...and the beer below my name is growing on me )
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Old 10-13-2013, 06:36 PM   #32
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Originally Posted by SmittyJonz View Post
I Love Sweet Baby Rays on Pork and Stubbs on Beef. I thin both just a Hair.

What would you thin them with?
(rookie ?)

Spray or after cook?
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Old 10-13-2013, 06:44 PM   #33
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Originally Posted by daninnewjersey View Post
It's all part of the process, man.....you did well for a first attempt....very well.
Go big or burn it!

This is probably the 8th or 9th cook on the cobbed cooker.
I don't even have the right pot for the 14.5 Joe, but we've learned alot!

I've learned I like this method of cooking!

I've learned the wife prefers the taste of charcoal/lump food.

I still like the gas Char Broil searing steaks, but I'll learn


All said and done, I'm not hungry. I learned smoking brisket is tricky.
Trickiest yet, out of 8 or 9 cooks.

I like a challenge!
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Old 10-13-2013, 07:13 PM   #34
Diesel Dave
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Quote:
a deflating experience.
Wasn't crushed, but it's the first "bad" cook I've had on the cobbed cooker.
There's no such thing as a bad cook if you learned.

Brisket is a tricky meat to learn, it takes a bit of practice and patience.

Don't be deflated, it was go #1 and it was edible right? It was a success then, so feel good about that.
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Old 10-13-2013, 08:27 PM   #35
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Sounds like it turned out decent and you learned from the cook.

Took me about 4-5 briskets before I got a real good one. I am still a rookie and use the Texas crutch(foil).

The biggest thing to learn is don't remove til it probes tender and cooler it for at least two hours.
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