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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 09-28-2012, 06:45 PM   #16
Full Fledged Farker
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Join Date: 07-29-12
Location: Home of the 11 time World Series Champion Cardinals

Sounds like you've got a great start to your 3 day weekend, Bob... good job!
22.5 WSM (AU/BBK mutt), Red SS Performer (N-'91), Red 18.5 OTG (L-'89), SJS (ER-'96), WGA (A-'79)
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Old 09-28-2012, 07:09 PM   #17
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Join Date: 05-14-12
Location: Sugar Land, TX

Looks absolutely great! Never done a chucky before. Anyone can expound on the differences compared to briskies ?
Haniel Trisna
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Old 09-28-2012, 08:21 PM   #18
Bob in St. Louis
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Join Date: 07-31-12
Location: St. Louis Missouri

Mine is now done....and eaten. ;)

As far as cooking goes, it's a lot like the (one and only) brisket I've done.
Use your temp probe as a "poker" as opposed to a tempereature measurement device. When it's good and soft, you're done.
If it seems tough, hard, unedible, "trash", then you need to cook it another two hours.

That's about the gist of it.

At the last minute, my son said we should Panini our beef.
"Ok son, let's do it".
Some olive oil on the Panini press, a nice hunk of shredded beef, a large fork full of onion/pepper slop and a handful of Mozerella cheese.
Plenty of "Au Jus" on the side.

Sorry for spelling errors. I've been drinking.

Here's the evidence:

"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
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Old 09-28-2012, 09:26 PM   #19
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Join Date: 04-28-12
Location: Wis-con-sin

Good job Bob, it looks tasty! Glad it turned out good!
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