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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 04-12-2016, 12:00 PM   #16
Enrico Brandizzi
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Join Date: 12-16-13
Location: Rome, Italy

This kind of thread are my favorite!
Tnx for sharing.
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Old 04-12-2016, 02:56 PM   #17
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR

my last comp Brisket was overcooked.. but It was good lol
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Old 04-12-2016, 06:22 PM   #18
smoke ninja
somebody shut me the fark up.

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Join Date: 01-03-14
Location: Detroit michigan

Underdone is tight and wont flop around a finger or knife.

Notice this one drapes loosely over the blade

Also a done brisket has seperation of fibers in the meat. Kinda like holes in it.

Let's all just calm down and smoke a fatty

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Old 04-12-2016, 08:06 PM   #19
Jason TQ
somebody shut me the fark up.

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Join Date: 01-10-11
Location: Lawrenceville, GA

I did this video to show a full cook including the probing when it's done. The first is just the checking when it is done. 2nd is the full long cook. Pictures are awesome, but I wanted to show the probing since I hadn't seen it here before and when I finally saw someone in person probing it helped way more than any anology of doneness. I know the thread was looking for underdone, but thought this might help

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Old 05-16-2016, 12:49 PM   #20
is One Chatty Farker
Join Date: 04-11-16
Location: Fayetteville, AR

This is not perfect, but thanks to the feedback on here it has gotten a lot better! Thanks everyone, I am going to keep working!
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Old 05-16-2016, 02:28 PM   #21
somebody shut me the fark up.

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Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill

Jason I have to ask about the coconut, never seen that before can you give more detail? Sorry if this is common knowledge.
Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven,
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Old 05-16-2016, 02:42 PM   #22
is Blowin Smoke!

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Join Date: 07-31-11
Location: Redlands, CA

Originally Posted by BillN View Post
Jason I have to ask about the coconut, never seen that before can you give more detail? Sorry if this is common knowledge.
You are opening a can of worms about this topic. We just got over macaroon-gate, and here we go again. The people who paid $300 for his classes don't like him giving these secrets away for free
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brisket, undercooked

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