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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 12-07-2013, 09:27 AM   #1
Muscrat
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Default Brisket in the cold

Today it's about 18 deg in central west texas and for some reason I've decided it time to cook outside. But hey why not. I have 3 briskets ranging from 11 to 13 lbs. One for myself, a brother in law and a buddy. I think they are probably still sleeping. I got them trimmed, dusted and ready to go. temp will be around 300 deg. So here we go!!!!
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Unread 12-07-2013, 09:28 AM   #2
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That is a sexy looking smoker!
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Unread 12-07-2013, 09:29 AM   #3
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Great looking briskies! Popcorn standing by

Oh don't you mean cool outside though?
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Unread 12-07-2013, 09:33 AM   #4
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I got a chuckie on and it was 16F when I started getting Colt fired up. Can't wait to see them briskets all done up Muscrat style!
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Unread 12-07-2013, 10:02 AM   #5
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The temp is cruising good at 300° and doesn't seem to need much more wood than on a warm day. The insulated box will make you lazy!! The dog is even thinking it's too cold to be outside.
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Unread 12-07-2013, 10:22 AM   #6
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Shananay is one sexy momma might even say Samokein hot! have a nice cook I gonna hunker down with some High test by the fire (But not to close the Space Shuttle can run on this stuff) and watch the show.
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Unread 12-07-2013, 10:33 AM   #7
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Yep Maker's 46 time. The Yankee Brethren will scoff at our Cool Temps. However southern boys and girls are smokin and grillin. I kept the giblets out of the turkey packet. Gonna grill those puppies up- chop fine sautéed with onion and garlic THEN mix with a mixture of cream cheese and sour cream for some redneck pate later. Game day.
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Unread 12-07-2013, 11:30 AM   #8
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Ok so now I'm getting bored. I thawed out some spicy deer breakfast sausage and mixed in some cheddar cheese. It'll be naked. Here we are at 2.5 hrs.
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Unread 12-07-2013, 11:35 AM   #9
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And a quick shot of how much fire it takes to cruise at 300°. I just added the second split since 8:00!!

In my humble opinion the reason smokers take more wood in the cold weather is because the stack is colder therefore making the draw slower. Well it's part of it anyway!!! I notice that the stack temp is a lot colder. Cool enough to lay ur hand on it.
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Unread 12-07-2013, 11:40 AM   #10
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looking good bro. Time to insulate the stack! lol
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Unread 12-07-2013, 11:52 AM   #11
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Quote:
Originally Posted by Untraceable View Post
looking good bro. Time to insulate the stack! lol
Yeah the wheels are already turning. I have a spare stack in the shop. It's the one I had on it originally. It might receive a retrofit if ya know what I mean.
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Unread 12-07-2013, 12:52 PM   #12
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It took 1 hr for the fatty to reach 160° internal temp. Holy snikeys this thing is good.
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Unread 12-07-2013, 02:03 PM   #13
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4 hrs in and looking ok. Time to put on some butcher paper!!
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Last edited by Muscrat; 12-07-2013 at 02:44 PM..
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Unread 12-07-2013, 02:52 PM   #14
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Looking good!
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Unread 12-07-2013, 03:09 PM   #15
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Looks Good - is that Fine Example of a Meat Smoking Stick Burner still for Sale?
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