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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 01-03-2014, 06:11 PM   #31
SmittyJonz
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Looks Promising .......
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Old 01-03-2014, 06:23 PM   #32
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Yeppers sure does look real good
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Old 01-03-2014, 06:24 PM   #33
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Briskey looks great. I would like to add that in my experience select briskets seem to cook faster, choice cooks longer, and prime seems to go even longer. This is mostly due to fat content. Hope this helps.
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Old 01-03-2014, 06:28 PM   #34
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Cook your meat, stop cooking the smoker and the thermometer. Use them as guides, hints if you will, but focus on the meat.
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Old 01-03-2014, 06:29 PM   #35
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looks great, Ill be looking forward to seeing the slices
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Old 01-03-2014, 06:33 PM   #36
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Quote:
Originally Posted by VisaliaIPA View Post
Ok here's an update. Got it to 205° and probe tender. Pulled it let it steam off for a bit then wrapped it. Put it in the cooler and going toilet it rest for an hour or two.
Dang, I read that about 5 times before I realized it was a typo. I was trying to figure out if you were taking someone's advice to cooler it in the toilet for an hour or two. I was going to suggest not taking any of our advice in the Wood Pile until you get a few more briskets under your belt.
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Old 01-03-2014, 06:36 PM   #37
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HaHaHa
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Old 01-03-2014, 06:45 PM   #38
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Ahhh I was waiting for someone to catch that, I'm still







Yeah gotta watch out for them WP ho's
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Old 01-03-2014, 06:57 PM   #39
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Quote:
Originally Posted by Gore View Post
Dang, I read that about 5 times before I realized it was a typo. I was trying to figure out if you were taking someone's advice to cooler it in the toilet for an hour or two. I was going to suggest not taking any of our advice in the Wood Pile until you get a few more briskets under your belt.
Doesn't everyone let it rest in the toilet......LOL.

dang auto-correct.........
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Old 01-03-2014, 08:32 PM   #40
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Here's the end result.......the flat was good but maybe just a tiny bit on the dry side but still good. The point meat was very moist and tender with great flavor. All in all,I was happy and it was 10'times better than the first one I did. Doing some burnt ends as we speak.

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Old 01-03-2014, 08:41 PM   #41
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Looks good put some au jus on top
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Old 01-03-2014, 09:07 PM   #42
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Quote:
Originally Posted by VisaliaIPA View Post
Here's the end result.......the flat was good but maybe just a tiny bit on the dry side but still good. The point meat was very moist and tender with great flavor. All in all,I was happy and it was 10'times better than the first one I did. Doing some burnt ends as we speak.


Looks Great! Let's Eat!
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Old 01-03-2014, 09:11 PM   #43
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When I cooler my brisket in the toilet, it's never dry. I think you're wrapping it too tight.
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Old 01-03-2014, 09:15 PM   #44
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Bravo! I was going to say "relax, don't worry, have a homebrew", but you did and sounds like you had a good meal.
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Old 01-03-2014, 09:19 PM   #45
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Don't look Half Bad-I'd eat it.
take them Slices put in casserole dish with a lil Beef Broth/Rub Combo and pop in oven at 250 for 1-1 1/2 hrs....... or just Sauce em (I like Stubbs Original just thinned alil) in a dish and the next day leftovers will be YUMMY.
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