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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 01-26-2008, 03:02 AM   #1
Jack2u2
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Default A virgin no more

Got a 14lb. packer (which was cut so it was mostly the flat), put on the rub and fired up the drum. Injected the brisket with a mixture of beef broth, worchestire, kitchen bouquet, garlic and onion. Just got the thermometer for the drum today, so this is the first meat in! Have a butterflied pork butt to throw on later.
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Unread 01-26-2008, 03:28 AM   #2
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keep the pics comming! I'm going to bed! When I wake up, it should just be about finishing time! LOL!
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Unread 01-26-2008, 05:59 AM   #3
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off to a good start cant wait for the finished pron
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Unread 01-26-2008, 06:40 AM   #4
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I know you are excited... best of luck on the cook bro!!!
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Unread 01-26-2008, 06:46 AM   #5
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Looking good. Keep the pics coming. It's pouring here today so I can't fire up the new drum. Hopefully I'll be able to break mine in tomorrow.
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Unread 01-26-2008, 07:18 AM   #6
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Lookin' good - 'bout time for a four hour update (with pics)!
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Unread 01-26-2008, 07:47 AM   #7
Brauma
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Man that sounds like a tasty injection!
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Unread 01-26-2008, 07:53 AM   #8
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looks good, good luck with the cook. smoke on Bro.
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Unread 01-26-2008, 08:05 AM   #9
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Dude...........5 hr's...wake up and check your meat!!
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Unread 01-26-2008, 08:07 AM   #10
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Lookin good!
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Unread 01-26-2008, 08:28 AM   #11
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good choice to umm......de-flower your drum!!!!
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Unread 01-26-2008, 09:10 AM   #12
Bud's BBQ
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Beautiful lookikng brisket. Haven't heard of Kitchen Bouquet since my long departed dear mom used it in her turkey gravy. What temp are you maintaining.>
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Unread 01-26-2008, 09:20 AM   #13
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Gotta love a huge hunk of beef! Hope it came out great!
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Unread 01-26-2008, 09:20 AM   #14
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Quote:
Originally Posted by Bud's BBQ View Post
Beautiful lookikng brisket. Haven't heard of Kitchen Bouquet since my long departed dear mom used it in her turkey gravy. What temp are you maintaining.>

I always keep a bottle of Kithen Bouquet in the pantry. I brush it on roasts before searing, and you can't gravy without a splash or two mixed in.
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Unread 01-26-2008, 09:23 AM   #15
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Hello! we need updates. Don't you know this is a virtual cook for some of us! Hope it's going well.
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