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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 07-02-2011, 04:53 PM   #16
On the road to being a farker
Join Date: 07-25-10
Location: Lilburn, GA

Go to the Grocery and get a pack of Au Jus Sauce and mix it with a can of beef broth and pour in your aluminum pan. Seal the pan with foil and put in the oven 170. It will be amazing !
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Old 07-02-2011, 06:55 PM   #17
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

Dang...first there was the "12 hour question", now a "10 hour question"? Honestly, if it were me and the thing JUST came out of the cooker and I was immediately wrapping and putting in a warm cooler with other things to help keep it warm, I might just try and see if I can make it 10 hours. However, since you already split it making it cool down quite a bit, you have no choice bu to let it cool and reheat later.

Then probably already made up your mind by now.

Hope it goes great for you!
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brisket, uds

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