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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 08-04-2020, 11:06 PM   #31
somebody shut me the fark up.

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Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)

looks very good from here

Dear optimists and pessimists.
While you were all arguing over the glass being half full or half empty, I drank it.
Sincerely yours,
An opportunist
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Old 08-05-2020, 06:45 AM   #32
Burnt at Both Endz
is Blowin Smoke!

Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin

Originally Posted by Kracken View Post

I think I will try 250f next time and wrap sooner, now that I know how I prefer it. I'm going to chop my leftovers for sandwiches, do you folks use a sauce or something to juice the mix up?
You can save the juices that is left over in the foil, defat them, and use it for your mix.

Good brisket for your first one!!
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Old 08-05-2020, 11:04 PM   #33
Knows what a fatty is.

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Join Date: 07-25-20
Location: Tacoma, WA
Name/Nickname : Paul

Originally Posted by fwdiii View Post
Sounds like you are off to a real good start!! What rub did you use?
The night before, I seasoned the whole brisket with kosher salt and coarse ground black pepper, that was it.

Even though it wasn't a "perfectly" done brisket, I can't stop eating it, and the folks who got some are lucky, because I'm not sharing anymore!
WSM 18, Weber kettles 22 & 18.
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Old 08-06-2020, 07:41 AM   #34
Porcine Perfection
is One Chatty Farker
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Join Date: 04-13-12
Location: On Lake Michigan

Oh, and since this is one of your first cooks, start a notebook. I know it sucks but it really will help you down the line. Also good for reminiscing.
Jim - KCBS CBJ | Humphrey Battle Box | WSM
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