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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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Old 01-19-2013, 05:58 PM   #1
BBQchef33
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Default Anticipation!

I put a waygu brisket into the pit this morning around 10. Was an extra that I froze from the American royal.

Figure 8 hours for a 16lb'er running hot(280-290).. Planning on dinner at 6, maybe 7. So, its cranking along all day.. check in at 4 to see how its doing.. color is perfect, smells awesome.. check temps.. 166..ok.. not bad.. check at 530..168..fark.. stalled.. check at 630.. still tight..176 and the bark is getting to dark.. I hate wrapping, and I am friggin starving waiting all day for this dino turd, and its making be wrap! ugh.... its shouldnt be long... but there is no guarantee that the pics will make it up before my belly fills up.
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Old 01-19-2013, 06:02 PM   #2
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Now I'm dying for pr0n!
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Old 01-19-2013, 06:09 PM   #3
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Tease!
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Old 01-19-2013, 06:13 PM   #4
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We'll be hoping for pron. Hope it finishes before you have to run out for burgers!
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Old 01-19-2013, 06:15 PM   #5
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Is it done yet?
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Old 01-19-2013, 06:17 PM   #6
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i threatened it...

30 minutes or it finds itself in a microwave.

its thru the stall and in the 190s, but still feels tight... its gonna need a rest.. Its been wrapped for over an hour and the fire was dying down after opening the vents up and pushing temps to 320.... so ef'it.. I brought it in and put it in the oven at 325 to finish quick.. and then rest. looks like it will be closer to 8. I sliced a chunk off the corner of the point to try.. ugh.. beef flavored rubber band.
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Old 01-19-2013, 06:30 PM   #7
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Quote:
Originally Posted by BBQchef33 View Post
i threatened it...

30 minutes or it finds itself in a microwave.

its thru the stall and in the 190s, but still feels tight... its gonna need a rest.. Its been wrapped for over an hour and the fire was dying down after opening the vents up and pushing temps to 320.... so ef'it.. I brought it in and put it in the oven at 325 to finish quick.. and then rest. looks like it will be closer to 8. I sliced a chunk off the corner of the point to try.. ugh.. beef flavored rubber band.
Thank you for the transparent honesty. It's encouraging for a novice like me to know that even a pro like yourself can get the runaround from a hunk of beef on occasion too....
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Old 01-19-2013, 06:58 PM   #8
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remember to have fun with it!!!!
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Old 01-19-2013, 07:05 PM   #9
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its out..Still feels a little tight, but letting it rest under a blanket right now.. will know in about 30 minutes. :)
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Old 01-19-2013, 07:48 PM   #10
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Everyone knows Wagyu don't stall, that's probably a pork butt.
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Old 01-19-2013, 07:51 PM   #11
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nom nom nom
nom nom nom nom nom nom nom nom nom
nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom
nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
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You know your getting older when you choose your cereal for the fiber, not the toy


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Old 01-19-2013, 07:53 PM   #12
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so i am guessing that it turned out
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Old 01-19-2013, 07:54 PM   #13
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no pics? i call BS! lol
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Old 01-19-2013, 07:57 PM   #14
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nom

nom nom nom nom nom nom

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News Flash:
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You know your getting older when you choose your cereal for the fiber, not the toy


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Old 01-19-2013, 08:05 PM   #15
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Did you really cook it How was it
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