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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 02-24-2008, 05:10 PM   #1
thillin
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Default Flat and sausages

Threw a choice flat on the large egg this morning. Added some Slovacek's beef sausage about an hour ago. The flat is rubbed down with some Heffer Dust and s&p. Using red oak for the smoke.
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Unread 02-24-2008, 05:18 PM   #2
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Looking good there bro. When is dinner?
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Unread 02-24-2008, 05:31 PM   #3
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Looks great. I use red oak for stick burning in the BSKD. Nice mild smoke.
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Unread 02-24-2008, 05:34 PM   #4
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Lookin' good! I'm firing up Eggbert for some pizza shortly.
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Unread 02-24-2008, 05:41 PM   #5
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Looks awesome!! Just used Heffer Dust for the first time yesterday....nice stuff.
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Unread 02-24-2008, 05:46 PM   #6
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Quote:
Originally Posted by qman View Post
Looking good there bro. When is dinner?
It'll be called lunch tomorrow.
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Unread 02-24-2008, 05:53 PM   #7
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Looking good. I too tried Heifer Dust for the first time recently. Pretty nice rub!
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Unread 02-24-2008, 06:07 PM   #8
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Looks good...I love Heffer Dust...Coudos to Jay..
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Unread 02-24-2008, 09:40 PM   #9
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Here's the finished brisket. I think I should have took it another couple degrees. Slices have the nice pull, but just comes short. Busy day kept me from throwing in my usual chunk of hickory or cherry. But the red oak gave a nice mellow smoke. This will be sandwiches for the next few days. Not bad for my second flat to ever cook. Think I'll stick with packers unless I want these quicker cooks. This 6 pounder went about 10 hours. Not many pics today. About 4pm it became t-ball practice with my 4yo boy Gavin. Great times.
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Unread 02-24-2008, 09:48 PM   #10
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Brisket looks great. Nice job.
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Unread 02-25-2008, 08:30 AM   #11
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Stop by Market Street, Hall Johnson & 26, on your way home sometime and try some of their Andouille. You just might run into Grumpy as well!
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