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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 03-25-2008, 07:19 PM   #1
thillin
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Default Egged Brisket

Threw a 10.5lb packer (after I trimmed about 1lb of fat) on the large yesterday. Dome temp about 275 and the boy finished in about 9 hours. One of my better ones lately. Cubed the point and it's on now for burnt ends.
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Paddlin Pigs BBQ
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Unread 03-25-2008, 07:25 PM   #2
eagle697
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that looks delicious!
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Unread 03-25-2008, 07:32 PM   #3
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Eggcellent look brisket, sir!
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Unread 03-25-2008, 08:06 PM   #4
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man I could go for that.
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Unread 03-25-2008, 09:10 PM   #5
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Nice lookin Brisket Ty.. Im not that far away!!!
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Unread 03-25-2008, 10:06 PM   #6
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that looks great,

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Unread 03-25-2008, 10:06 PM   #7
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That brisket looks fantastic. You got me wanting to cook one right now.
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Unread 03-26-2008, 04:14 AM   #8
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Great Looking Brisket!
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Unread 03-26-2008, 06:30 AM   #9
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Now that looks good.
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Unread 03-26-2008, 06:40 AM   #10
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nice! what kinda smoke made that ring?

so i reckon the egg is behaving for you
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Unread 03-26-2008, 06:47 AM   #11
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They sure come out nice and juicy off the egg don't they?? That one looks great.
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Unread 03-26-2008, 07:58 AM   #12
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I'd hit that.

I'd put those burnt ends in my raisin bran this morning.
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Unread 03-26-2008, 08:51 AM   #13
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Very moist looking, Thillin! Looks awesome...thanks for sharing the pron.
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Unread 03-26-2008, 09:12 AM   #14
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That looks great, Ty! How did you set up the Egg for the cook? Platesetter or other indirect method?
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Unread 03-26-2008, 10:33 AM   #15
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Man does that look good. When I do my first brisket hope it turns out that nice. Love the smoke ring
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