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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 08-02-2007, 03:10 AM   #1
Puppyboy
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Default It's 3:10am and my brisket is at 180*......

Not much longer now and she'll be resting quietly in the cooler till morning.

Man I love this stuff.
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Unread 08-02-2007, 03:32 AM   #2
frognot
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Did ya throw on a fattie or two? i could go with a li'l breakfast.

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Unread 08-02-2007, 03:48 AM   #3
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What's the occasion, Brisket Thursday at work?
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Unread 08-02-2007, 05:54 AM   #4
DaChief
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Got a brisket and a prime rib for this weekend! Let us know how it turned out for a midweek cook! Must be nice to have that time ;-))
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Unread 08-02-2007, 08:35 AM   #5
Puppyboy
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I pulled her off at 4am (at about 195*), coolered, and went to bed. At 8am she was not hot but very very warm. She sliced perfectly. The bark was not crisp but it tasted great.

The occassion? Yeah there's one. I was shopping with the Mrs. when I could not pass up a 7.85# "Manager Special" for just over $12.

My nights off are Tuesdays Wednesdays so that's when I get the longer cooks.

I'll post some pics later this afternoon but I have this to say now. This is absolutly by far the best brisket I have every turned out. I give this credit to you, my Brethren Brothers and Sisters. Thank you.
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-KCBS Judge #21924
-36" Kingfisher Combo
-New Braunfels Bandera (rescued)
-Weber 22.5" Kettle (rescued)
-A homemade trailer cooker
-Concession trailer nicknamed "The Dawg House"
[URL]http://www.facebook.com/BarkinDawgsBBQCatering[/URL]
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Unread 08-02-2007, 03:34 PM   #6
The Pigman
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Quote:
Originally Posted by Puppyboy View Post
I pulled her off at 4am (at about 195*), coolered, and went to bed. At 8am she was not hot but very very warm. She sliced perfectly. The bark was not crisp but it tasted great.

The occassion? Yeah there's one. I was shopping with the Mrs. when I could not pass up a 7.85# "Manager Special" for just over $12.

My nights off are Tuesdays Wednesdays so that's when I get the longer cooks.

I'll post some pics later this afternoon but I have this to say now. This is absolutly by far the best brisket I have every turned out. I give this credit to you, my Brethren Brothers and Sisters. Thank you.

Didnt think I would ever run into someone with same Nights off......This year my pick was tues/wed night off.....the best nights to be off at the Enquirer. Plus when you go away in the middle of the week there are few out there. Not like the weekend when alls there. also it is nice to have 24 vac days to use for the weekend musts during the year.
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