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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 06-26-2011, 11:17 AM   #1
Knows what a fatty is.
Join Date: 06-06-07
Location: Saint Louis, Missouri
Default Long time no post - Brisket with pron to follow

Hi all,

Don't get to post here nearly as much as I like, but as a middle school teacher with a 4 year old and one on the way, I kind of get busy. Always Qing or grilling though. I smoked a Father's day brisket (gift) last night, with the meat going on the WSM at midnight, foiled at 8am and 171 degrees, and coming off to rest at 10:20. Getting ready to separate the point and cube it for burnt ends. I mostly smoke butts and ribs, brisket is the occasional treat since it is a little more expensive for our budget. I am hoping to get KCBS judge certified next spring/summer (I know there was a class yesterday in STL but it was my daughter's birthday) which will hopefully lead to competing and my ultimate dream of catering/bbq joint.
Natural Gasser (For convenience)

22 1/2" Weber Kettle (For taste)

18" WSM w/ Guru Eyelets, Mid Section Handle Mod, Casters Mod and Tel-Tru BQ300. (For Heaven)
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