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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-11-2006, 01:32 PM   #16
Jorge
somebody shut me the fark up.
 
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What Mr. Kick said.
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Shut up, and cook!!!!
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Old 04-13-2006, 08:13 PM   #17
G$
is Blowin Smoke!
 
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Quote:
Originally Posted by Solidkick
It's no sin to return to the cooker to let it bark back up....try it, you'll like it.....
Agree with the premise, and may try that too. Should point out that when I foil, i usually put the thing in the oven, so returning to the cooker would be an oven, not that it matters at that point.
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Old 04-14-2006, 10:36 AM   #18
Grumpy's Q
is One Chatty Farker
 
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I always foil after five to six hours. I will uncover a little while before bringing it in. It is just kinda what you get use to.
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1 small tailgate gasser
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Old 04-14-2006, 05:13 PM   #19
Smokin Okole
Knows what a fatty is.
 
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ok....so i went out and bought the Easter Brisket today. $1.36/lb at sam's

about to put together the rub today. cookin tomorrow evening.

so i'll cook it to about 170 internal.....wrap the thing in foil til the middle feels right (start checkin at about 185, but wait for feel)...... then take off the foil for more bark....then wrap and cooler?
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