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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 12-31-2011, 06:09 AM   #16
smokeyw
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Looks good Now do it again
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Unread 12-31-2011, 06:52 AM   #17
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Phantastic!
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Unread 12-31-2011, 07:59 AM   #18
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Quote:
Originally Posted by scottjess View Post
Ive never had brisket before; that looks extremely Delicious.

GASP!!!!
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Unread 12-31-2011, 08:01 AM   #19
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I think I'd need to taste it in order to provide feedback. Missouri huh? I can be there in a few hours. It looks perfect from here, nicely done brisky. It looks as if you will have some very happy diners at your place tonight.
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Unread 12-31-2011, 09:21 PM   #20
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Never did one either,but man that looks good!! I wanna hit those burnt ends.

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Unread 12-31-2011, 10:11 PM   #21
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Looks fantastic For burnt ends I like to sauce and throw them back on for a while while the flat rests. Might be worth trying with some of what you have for tomorrow.
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Unread 12-31-2011, 10:28 PM   #22
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Looks delicious!
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Unread 01-01-2012, 10:23 AM   #23
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James - that looks awesome. So, since you nailed it...

I really need help on my brisket cooking. What was the total weight on your brisket? And, how long did it take to hit 188?
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Unread 01-01-2012, 10:51 AM   #24
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Looks perfect! Trying a brisket today on my UDS, hope it turns out that nice.
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Unread 01-02-2012, 07:53 AM   #25
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Quote:
Originally Posted by Smokey View Post
Looks good Now do it again
Done
http://www.bbq-brethren.com/forum/sh...d.php?t=123259



Quote:
Originally Posted by DaveMW View Post
I think I'd need to taste it in order to provide feedback. Missouri huh? I can be there in a few hours. It looks perfect from here, nicely done brisky. It looks as if you will have some very happy diners at your place tonight.
Sorry Dave, it didn't last. The neighborhood vultures smelled meat and lined up to be my taste testing panel.
The New Year's Eve smoke met similar results;
I consider it a compliment when not only does all of the food get eaten but people ask if I have any leftovers in the fridge from a previous Q LOL

Quote:
Originally Posted by Terry The Toad View Post
James - that looks awesome. So, since you nailed it...

I really need help on my brisket cooking. What was the total weight on your brisket? And, how long did it take to hit 188?
The brisket I used for this smoke was just under 9lbs after trimming.
Most sites quote 1.5hrs/lbs but both of the ones I've done this week were closer to 1hr/lbs @ 225 (measured at the rack with a probe).
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