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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 10-16-2013, 12:02 PM   #16
Is lookin for wood to cook with.

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I do briskets for 11-12 hours at 225. Before I invested in the cajun bandit stacker I would do it like this. don't use both baskets or you'll jack up the sides. Where I live the humidity is 80%. I am not concerned about a water pan.

I put my basket on right right side of the performer because the amount of grease from a brisket clogged up the light assist and it took me forever to get it all out. I will load it up with this much charcoal and I don't need to add fuel for 12 hours.

"if you're lookin you ain't cookin"

Prime rib
AM beers and AM brisket
Finished brisket
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Thanks from:--->
Unread 10-16-2013, 12:59 PM   #17
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@ Sliding Billy and peeps, I am only cooking these Prime CAB briskets because they are incredibly reasonable at $2.69 lb. I know this price won't last, so I am going to get all I can while I can.

I was really scared of brisket, and certainly would never have tried cooking one, except this price forced me to do it.

Crazy, but the first one was perfect. The very definition of "Beginners Luck".
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Unread 10-16-2013, 01:27 PM   #18
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Dang, that's a great price for Prime CAB. I'd buy a chest freezer and every packer they have in stock at that price.
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Unread 10-16-2013, 01:42 PM   #19
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Put a buffer tween fire n meat
N Tx Spring Bash
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Unread 10-16-2013, 03:53 PM   #20
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I would cook it fat cap down to insulate it from the fire and eliminate the dry spots. I foil mine after the stall and then put the fat cap up until probe tender, usually around the 210 mark or so. I have been known to finish in a 300 degree oven after foiling.

UDS, cheap o grill, rusted chimney, yeller wannabe thermo pen, Maverick ET 732, 1950 model wife.
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