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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 10-19-2013, 12:28 PM   #16
shskr
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At what int. temp are you taking it off and resting in foil?
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Unread 10-19-2013, 12:35 PM   #17
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Awesome and roll tide!!!!!
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Unread 10-19-2013, 01:18 PM   #18
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Quote:
Originally Posted by shskr View Post
At what int. temp are you taking it off and resting in foil?

At 170 ill take it off add lil seasoning and a wrapping mix in a pan covered in tinfoil till 198 then ill pull it off harden the bark till probe tenda!
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Unread 10-19-2013, 01:20 PM   #19
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Unread 10-19-2013, 02:08 PM   #20
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Lookin' good.
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Unread 10-19-2013, 02:59 PM   #21
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Well change of plans instead of pulling and wrapping with sauce at 170 decided ahh wth I am practicing new recipe so it cant hurt so I pulled and wrapped at 160

Before I wrapped



After putting in pan an adding my soy/beef base/aujus/Worcestershire sauce

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Unread 10-19-2013, 04:32 PM   #22
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Looking Good! Should be victory food since y'all are playing Arkansas. ;D
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Unread 10-20-2013, 05:47 PM   #23
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Did you take any sliced picture?
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Unread 10-20-2013, 07:14 PM   #24
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Well guys brisket turned out ok some how the rack slid off the holder and all my juices got poured out and the brisket seized up . Also do to us "Celebrating" I didn't take any pictures of sliced
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