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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 10-09-2011, 04:25 PM   #1
Ole Man Dan
is one Smokin' Farker
 
Join Date: 07-24-11
Location: Gadsden, Alabama
Default Brisket time again...

Yesterday I got up before dawn and fired up my UDS.
I did my set up by lantern light.
Temperature stabilized at 275° before 0500.
14.5 lb. packer Brisket on the bottom rack.

I added the top rack at 1100 hrs and loaded it with Polish sausages and foil packages of spiced Cabbage. (Had to have lunch)






I had Brisket,Potato Salad, and BBQ beans while watching football last night. Bama VS Vandy.
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Old 10-09-2011, 04:26 PM   #2
colonel00
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Join Date: 06-03-10
Location: Shawnee, KS
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Good looking cook
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