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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 01-24-2014, 06:45 AM   #16
Smokesignalsfromtx
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Big Belly...."Start the ribs upside down"? Like bone up? What does that do for
Ya? And how long?
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Unread 01-24-2014, 08:26 AM   #17
garzanium
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man, Im the only guy running it hot and fast!
I just recently started cooking brisket at 350-400 running the water pan. Getting good results, but really miss the heavy smoke flavor due to a shorter cook. Am going to be shooting for 300-350 next time to make the cook a bit longer.
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