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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 04-11-2006, 12:32 PM   #16
Jorge
somebody shut me the fark up.
 
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What Mr. Kick said.
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Unread 04-13-2006, 07:13 PM   #17
G$
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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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Unread 04-14-2006, 09:36 AM   #18
Grumpy's Q
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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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Unread 04-14-2006, 04:13 PM   #19
Smokin Okole
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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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