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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 04-27-2013, 06:24 PM   #16
oifmarine2003
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That is a big ol' girl there. Dang!
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Old 04-27-2013, 07:15 PM   #17
SweetIDQ
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I bit off more than I could chew for my first test run on my homemade rotisserie smoker today. Two Boston butts, two racks of ribs, 4 chickens, 1 turkey (split in half) and a 14 lb. brisket. Started at 5:30 this morning, shooting for a 6:00 pm dinner sampling time. Only thing done was chicken and ribs. Will be at it a while, live and learn. I now understand your projected cook time of 24 hours on that brisket.
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Old 04-27-2013, 09:16 PM   #18
Bob Loblaw
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Well I'm stalled out at 165 after 11 hrs. It's wrapped up and it's bedtime.

Wow idq, that's one heck of a run. I'm hopeful I don't have the same outcome when I wake up...
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Old 04-27-2013, 11:16 PM   #19
GrillsGoneWild
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I would have loved to see the size of the cow that big piece of brisket came from.
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Old 04-28-2013, 01:07 AM   #20
Kenny Rogers
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Green Drake scored us some Wagyu briskets from Snake River Farms a couple years back for a competition. BOTH of those came in at more than 20 lbs...
Definitely the biggest brisket I'd ever cooked.
Turned out great though!
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Old 04-28-2013, 10:27 AM   #21
BB-Kuhn
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Monster. I always seem to have better luck with bigger briskets I've done a 17 but nothing that big!
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Old 04-28-2013, 11:01 AM   #22
DubfromGA
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I've got a 16 lb packer in the freezer.....it's huge by my standards.


That's a monster you've got smoking.

Can't wait to see finished pics.
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Old 04-28-2013, 11:03 AM   #23
plakers
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Thanks for the pics, that thing is a monster.

And how might that beast be this morning?
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Old 04-28-2013, 05:29 PM   #24
dealm9
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Any updates?
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Old 04-28-2013, 06:03 PM   #25
DcsDiver
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Join Date: 04-19-13
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Thats a monster Bob! Love to see some post-cook pics...
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