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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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10-11-2010, 08:02 PM | #16 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Looks tasty!
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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10-12-2010, 03:50 AM | #18 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Very nice Bo!
Looks tasty!
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10-12-2010, 04:26 AM | #19 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Great lookin' brisket!
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10-12-2010, 11:07 AM | #24 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Thanks, folks. I took some into work this morning and everyone really enjoyed it.
gtsum, the temp probe was in the point. Blkjeep, that's pretty much it. What I have been experimenting with over the last few months is breaking every rule in the book, basically. I am trying to get heat into the meat as quickly as possible using indirect heat. I have cooked them after foiling at as high as 400 F with good results. jonboy, the only thing I'd add is don't use a lot of sugar in the rub and make sure you cook it with indirect heat. You can see some charred spots on the tip of the point on this one because it was extending beyond the diffuser in the keg.
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10-12-2010, 02:07 PM | #25 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Ooo, nice work Bo, and the pull looks just about right.
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10-12-2010, 06:13 PM | #28 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Thanks, folks.
B & B Backyard BBQ, that was a $1.99 per pound Walmart special.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-12-2010, 08:42 PM | #30 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Looks good. That's why I only do high heat briskets anymore.
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brisket hot fast |
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