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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 03-22-2008, 06:58 PM   #1
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Default Spare Rack and a Packer

Got a late start this morning but the brisket was on by 10:00. It's no 18 pounder (Master Wyatt mod ) but hopefully it will be just as good. Threw on a slab o' spares around 1:00 pm. Been foiled for about a half hour. Hopefully the brisket will turn out and I can post some after pics.

Trying out Wicked Good Lump for the first time today. Burns a little hotter than RO but is manageable. Gives me something to do I guess! Here is what I have so far.







Brisket has been on for 8 hours and holdin at 160*
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Unread 03-22-2008, 07:16 PM   #2
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looking real good you can send some this way
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Unread 03-22-2008, 07:18 PM   #3
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That's some great looking grub. I'd eat that, for sure!
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Unread 03-22-2008, 07:18 PM   #4
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Oh man, that's lookin great!!
Keep the pron coming!
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Unread 03-22-2008, 08:01 PM   #5
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Pat,

Great looking brisket! You better finish soon.......it's raining cats and dogs here!
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Unread 03-22-2008, 08:15 PM   #6
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Mmm . . . brisket and rib tips!
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Unread 03-22-2008, 10:30 PM   #7
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Default Ribs are done!

Had to move the drum to the porch for cover. Raining and sleeting pretty good right now Put some asparagus on the drum while finishing up the ribs and made some red beans and rice (Zatarain's mod). Just pulled the brisket after 11 hours and she is resting in the cooler. Pics of the brisket to come.









Goin in the cooler.....
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Unread 03-22-2008, 10:39 PM   #8
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I hope I don't sound like a vegan, but that asparagus looks great!! I have a hard time finding fresh asparagus out here.
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Unread 03-22-2008, 11:32 PM   #9
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nice looking ribs! great job pat!
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Unread 03-22-2008, 11:50 PM   #10
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Just downed about 8 slices of brisket and I am stuffed. Here are a couple pics of the finished product. Nice and tender but a little light on the smoke flavor for me. Might be the different lump I used?



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Unread 03-23-2008, 01:19 AM   #11
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Excellent.........Home run!
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Unread 03-23-2008, 01:26 AM   #12
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What did you use for wood chuncks? If you did not use enough the smoke flavor will not come through. The vittles do look great.
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Unread 03-23-2008, 09:06 AM   #13
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Quote:
Originally Posted by Pyle's BBQ View Post
What did you use for wood chuncks? If you did not use enough the smoke flavor will not come through. The vittles do look great.
I used two splits of hickory and one split of black cherry. Same amount I always use for briskets. Only thing different was the lump. Could of been all the beers I drank who knows!?!?
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Unread 03-23-2008, 09:20 AM   #14
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Pat,

Nice looking bark. Did you foil? Looking good.
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Unread 03-23-2008, 09:24 AM   #15
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Quote:
Originally Posted by watertowerbbq View Post
Pat,

Nice looking bark. Did you foil? Looking good.
Thanks Matt! No foil except for the cooler. I'm guessing thats why she took 11+ hours Probably should of and I could of tried it before 10:30 last night!
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