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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-04-2014, 12:01 PM   #1
Brontoburger
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Default Brisket on the WSM

a small 6# flat injected and rubbed with Oak Ridge Black Ops.
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Unread 07-04-2014, 12:27 PM   #2
lantern
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Unread 07-04-2014, 12:51 PM   #3
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Yard's Brawler and Harpoon UFO in the cooler.
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Unread 07-04-2014, 05:00 PM   #4
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Looks like a good start.
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Unread 07-04-2014, 05:20 PM   #5
sliding_billy
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Watching and waiting.
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Unread 07-04-2014, 06:13 PM   #6
Brontoburger
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Just went into the cooler. So, a 6# flat, went on at 12:45, temp held steady in the 260's. 2 chunks of mesquite, just enough to keep it cool blue. IT shot up to 165 in 2 1/2 hours, which freaked me out a bit. Had nothing close to a bark at that point-Black Ops is made with turbinado sugar (IIRC), so I just let it go. Plateaued at 167 for quite a while. Wrapped in foil when the bark looked good, don't remember the time. Started probing at 190. Thinner edges probed done around 6:15, but the center wasn't ready yet. Thickest part probed "butter" at 6:55, and went into the cooler in a towel. I think this one's gonna be good.
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Unread 07-04-2014, 07:27 PM   #7
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Default WOW! Personal best!

A small amount of streaking from the injection. I'll take it!
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Unread 07-04-2014, 07:41 PM   #8
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That looks good! Thanks for sharing...the pics.
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Unread 07-04-2014, 07:49 PM   #9
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Looks great! I haven't gotten brave enough to try a brisket yet..
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Unread 07-05-2014, 05:40 AM   #10
daninnewjersey
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Quote:
Originally Posted by AClarke44 View Post
Looks great! I haven't gotten brave enough to try a brisket yet..
Once you start you'll quickly realize there's no reason to fear the brisky...
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