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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 02-13-2014, 07:16 PM   #16
TroyA65
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Come on man, stand up and grow a pair!!! (sorry, got a little carried away there) I would highly recommend BluDawg Style. I've only done a few Briskeys but the BluDawg method turned out fantastic!!
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Unread 02-13-2014, 07:43 PM   #17
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Blu's way works! The most important part is to wait until it is probe tender. Too early and it will be tough. If you cook it too long it will be tender but crumble. Much better to over cook than to under cook. On your first one you will want to pull it too soon. Be patient, let it cook and resist the urge to peek. Every time you open the lid it takes longer to cook. You should only need to look when it's time to wrap and when you are probing for tenderness. Good luck
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Unread 02-13-2014, 08:42 PM   #18
Oldhoss
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Your wife got you a brisket? Lucky man I says. If you can do butts you can make a good try at brisket.
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Unread 02-14-2014, 11:26 AM   #19
Nutz4bbq
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"wife bought me a 10 lb brisket for Valentine's day "

Now that's what I'm talking about!!
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Unread 02-14-2014, 11:30 AM   #20
THoey1963
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Quote:
Originally Posted by Nutz4bbq View Post
"wife bought me a 10 lb brisket for Valentine's day "

Now that's what I'm talking about!!
Definitely a keeper...
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Unread 02-14-2014, 06:00 PM   #21
cmwr
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Quote:
Originally Posted by THoey1963 View Post
Definitely a keeper...
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