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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 07-08-2008, 03:08 PM   #16
JD McGee
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I'm more interested in tender and juicy than I am smoke flavor...my wife's not a big fan of smoked meats...so I'm counting on the rub, au jus, and sauce to provide the flavor.
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Unread 07-09-2008, 01:54 PM   #17
krandy21784
Knows what a fatty is.

 
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I'm not a fan of letting the brisket lay in the fat either...the idea of using a rack to rest above the juice seems like a great idea that I will try this weekend.
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Unread 07-09-2008, 05:13 PM   #18
Bigmista
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I'm curious as to how you get your brisket to 190 in 5 hours cooking at 250? Maybe because it's just the flat?
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Unread 07-09-2008, 07:32 PM   #19
Vince RnQ
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The Bon Appetit recipe is for a flat.
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