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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 04-06-2013, 07:47 PM   #1
user_name
Found some matches.
 
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My first two packer briskets were nightmares. The first was leathery and the second was "under cooked" Each time I went by internal temp and pulled at 190*. Determined to get it right I kept researching. Almost every post on here said screw temp, it should feel like butter when you insert the probe. After I hit the 10 hour mark today I started probing. Each time felt the same, stiff, tough, and had resistance. I was really starting to worry as my temp just hung at 195 for almost an hour. Well It finally did it! Inserted the probe and it was smooth as butter! If it tastes as good as it smells, I think I might have finally made an edible brisket,
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Unread 04-06-2013, 07:49 PM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Well, it sure sounds promising. We'll await the results.
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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Unread 04-06-2013, 07:49 PM   #3
landarc
somebody shut me the fark up.

 
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Here is to hoping. Let us know how it worked out.
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