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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 02-05-2014, 01:08 PM   #1
RanchoStarvo
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Join Date: 02-03-14
Location: Austin, Texas
Default My Superbowl Brisket & Chicken Smoke

Smoked a 12 lbs brisket on my WSM 22 inch, used blue bag with pecan chunks. Put it on at 8am Sunday and smoked it until it hit 175, then finished in the oven until 205. Came out good. Point was excellent but the first couple of slices of the flat were a little dry. I didn't refill my water pan. As you can tell, the bark was out of this world.

Brind the chicken for 5 hours then spatchcocked it and put it on my Hasty Bake for 2hrs 15 minutes, b&b oak lump charcoal with peach wood chunks.











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Old 02-05-2014, 01:15 PM   #2
sliding_billy
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Join Date: 08-27-13
Location: Princeton, TX
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Looks good. Sounds like you pulled the brisket too soon. Search the site for info on probe tender over internal temp to determine when done.
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Old 02-05-2014, 01:27 PM   #3
cowgirl
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Both look fantastic! Love the color on the chicken!
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Old 02-07-2014, 08:06 AM   #4
RanchoStarvo
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Thanks. I'll check more into that topic.
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Old 02-07-2014, 08:37 AM   #5
Garyclaw
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Yup. That bird looks killer!
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Old 02-07-2014, 11:16 AM   #6
thaifighter06
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Win in my book!
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