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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 11-10-2012, 12:39 PM   #1
JLEN
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Default First Brisket is ON!

Brisket temperature at 150
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Unread 11-10-2012, 12:41 PM   #2
trufunk
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Picture's please!
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Unread 11-10-2012, 12:46 PM   #3
Blackened
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5 star thread, would read again
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Unread 11-10-2012, 12:56 PM   #4
Johnny_Crunch
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Pr0n or bust!
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Unread 11-10-2012, 01:08 PM   #5
JLEN
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Sorry, ran out of battery before i could get the image out!

Here's the first beast!


5lbs, so quite small but seasoned and starting to look good.

Its pitch black out there so i'll get a snap when we bring 'er in!
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Unread 11-10-2012, 02:06 PM   #6
Blackened
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it certainly appears to be pitch black out
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Unread 11-10-2012, 02:11 PM   #7
JLEN
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Ha! So, is that image just coming up as a black square?! Does clicking the title bring up the image?

How about this...

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Unread 11-10-2012, 02:12 PM   #8
JLEN
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[IMG]<a href="http://www.flickr.com/photos/89630054@N06/8172742789/" title="photo by Jlensansom, on Flickr"><img src="http://farm9.staticflickr.com/8205/8172742789_bb402db039.jpg" width="500" height="373" alt="photo"></a>[/IMG]
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Unread 11-10-2012, 02:14 PM   #9
JLEN
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by Jlensansom, on Flickr
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Unread 11-10-2012, 02:37 PM   #10
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looks great
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Unread 11-10-2012, 02:45 PM   #11
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would you like some help?



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Unread 11-10-2012, 02:46 PM   #12
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Quote:
Originally Posted by Blackened View Post
5 star thread, would read again
i almost fell over in my chair when i read this
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Unread 11-10-2012, 02:54 PM   #13
JLEN
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HA! Wicked, so cheers for the help with the attachment, how the hell does that work...?!

I recon she'll be out in about hour...
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Unread 11-10-2012, 03:08 PM   #14
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Quote:
Originally Posted by JLEN View Post
HA! Wicked, so cheers for the help with the attachment, how the hell does that work...?!

I recon she'll be out in about hour...
no worries. when you are viewing any picture on the internet you can right click on it and go to properties then copy the link. then when you are posting you click on the "insert image" icon. a box will pop up, copy the image link in the box and hit ok. by the way, i take all my photos with my smart phone(that has a pretty decent camer) and use a forum application called tapatalk. it's really easy to post photos with. welcome to the forum.

chris
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Unread 11-10-2012, 03:56 PM   #15
Enkidu
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JLEN, don't let these farkers' ribbing get to you. It's all in good fun and you'll learn a lot from this crew of misfits -- I know I certainly have. Keep us updated on how the brisket is coming along. But a word to the wise, you'll get better feedback the more details you give, like what you are cooking it on, how you prepared it, the rub, grill temp, wood being used, etc.
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