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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 12-04-2011, 04:48 PM   #16
10_Bears
On the road to being a farker
 
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Join Date: 10-06-11
Location: Melbourne, Australia
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Wow, that looks amazing!!!
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* Rotisserie spit made from a beer keg * 4 burner BBQ * UDS currently under construction *
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Old 12-04-2011, 06:12 PM   #17
hankll
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Join Date: 08-06-11
Location: Hendersonville, TN
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It was absolutely great tasting....and I have left overs for those in between meals snacks! Gotta keep my "trim" figure with good protein!

I never mentioned that I made my own rub and also the injection juice, a combination of pineapple juice and red wine vinegar, with spicy mustard, and enough of my dry rub mixed in to get it to a runny ketchup consistency......which was injected into the brisket prior to it being put in the fridge overnight.

I've never changed it from that, since my wife likes it.
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Old 12-04-2011, 07:27 PM   #18
tortaboy
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Join Date: 06-04-11
Location: San Jose, Ca.
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It's great when a plan comes together! Enjoy.
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