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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 07-10-2013, 07:38 AM   #1
gotribe28
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Default Star Trek Brisket...lol

Now that I got your attention..... Trekkies, In my best Scottie voice, "Captain, were at capacity!!!!!"




Since this is the wedding brisket for saturday and I have never done a pre cook I changed a couple of things I don't normally do.

1. I injected a mixture of Beef broth, Worchesterster(how my kid pronounces it) sauce, and rub

2. And I rubbed a second time (I saw it in a couple of vids from the big boys...)

See you in 2.5 hours
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Unread 07-10-2013, 08:40 AM   #2
cowgirl
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Lookin' good so far!
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Unread 07-10-2013, 08:41 AM   #3
Ron_L
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They'll shrink...
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Unread 07-10-2013, 08:53 AM   #4
SmokinJohn
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Make sure that your matter/anti-matter mix does not escape the containment field.
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Unread 07-10-2013, 09:56 AM   #5
gotribe28
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2.5 in and the flip....

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Unread 07-10-2013, 10:10 AM   #6
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nice color.
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avatar by grillman. patent pending. :mad2::becky:
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Unread 07-10-2013, 11:16 AM   #7
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I'm hungry......
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Unread 07-10-2013, 12:38 PM   #8
gotribe28
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Time to wrap and another 2.5 hours....

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Unread 07-10-2013, 01:07 PM   #9
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Man they are looking awesome so far.

-Eric
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Unread 07-10-2013, 01:24 PM   #10
EWizza
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Dont cross the streams....

Oh wait... never mind.
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Unread 07-10-2013, 03:34 PM   #11
gotribe28
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So I pulled it at 210 deg let rest for a hour and just did my first slices....








Ok I am not in the habit of bragging on myself but OMG!!!!!!! it literally MELTS in your mouth....
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Unread 07-10-2013, 03:39 PM   #12
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Oh, I'm drooling! good stuff!
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Unread 07-10-2013, 03:57 PM   #13
Steve Z
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You can see how moist it is. Nice job.
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Unread 07-10-2013, 04:01 PM   #14
Garrett
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Nice!!!
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Unread 07-10-2013, 04:10 PM   #15
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nice cook!!!
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