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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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Old 02-04-2008, 08:00 AM   #16
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Yes sir! That's all I have.
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Old 02-04-2008, 08:00 AM   #17
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Ain't no other way to do them. Hot and Fast and get it over with and have as good a Brisket as a 12 hour slow smoke.
PARTY!!!!!!!!!!
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Old 02-04-2008, 08:30 AM   #18
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Sounds good, Zilla.
I can't see the photo here at work due to our filters, but will take a look when I get home.
I like the sounds of it, and if it tastes like low and slow, who cares?
If you can do the same quality in 40% less time, I say do it!
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Old 02-04-2008, 08:40 AM   #19
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Nice job Zilla!!
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Old 02-04-2008, 08:46 AM   #20
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Zila, looking great. Very moist looking.
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Old 02-04-2008, 10:32 AM   #21
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Way to go Zilla. The Big B looks wonderful. That is on my to do list, never done a briskit. Freezer too full now. Wife says eat some of this up. I think I can get around it by doing a pastrami for lunches!
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Old 02-04-2008, 10:40 AM   #22
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Hey Z, that looks great!!!
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Old 02-04-2008, 12:04 PM   #23
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What is the "hot spot"?
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Old 02-04-2008, 12:13 PM   #24
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The Hot Spot is.......(keep out of woodpile)......where your have the highest temps in your cooking chamber. In many offsets it is nearest the firebox.
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Old 02-04-2008, 01:24 PM   #25
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Eggzactlee.
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Old 02-04-2008, 01:35 PM   #26
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Looks great Zilla. Brisket should be like a good women. Hot, fast, and Juicy.
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Old 02-04-2008, 01:43 PM   #27
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....still trying to keep out of woodpile....
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Old 02-04-2008, 01:49 PM   #28
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thanks zilla can you try hot & fast on yard bird and post the outcome ?
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Old 02-04-2008, 04:44 PM   #29
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I never cook at 230 always cook at min 250-300F. I like to put meat on at 350 and let it cool down to 270
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Old 02-04-2008, 05:31 PM   #30
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Brisket looks amazing. Nice and moist.
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