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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 05-18-2008, 04:41 PM   #1
smooookin
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Default 10 lb brisket ready in 8 hours....with pron!

I guess she's just gonna rest in the cooler for a while.

Started out at 6 this morning getting the UDS fired up. Life in a camper is a million times better than in a farkin hotel!



Just getting started with a load of RO lump and a chunk of Pecan.




Almost there!


I can't wait to tear into this thing, it should be very tender, that probe almost fell in.
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Unread 05-18-2008, 04:55 PM   #2
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looks great

there is no hotel that would let you have that kind of meal

(overheard at the front desk ) I plan on taking a 55 gallon barrel and loading it up with a nice smokey lump charcoal fire and cook a few meals throught my stay. will that be a problem?
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Unread 05-18-2008, 05:07 PM   #3
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Nice looking brisket. Yes, there are some advantages to the RV over the hotel.
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Unread 05-18-2008, 05:30 PM   #4
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Always friends in the Trailerpark with food like that to share. I wanta see it sliced.
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Unread 05-18-2008, 05:41 PM   #5
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Jeff, where are you? Did you build the barrel there or take it with you? Anxious to see the finished brisket.
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Unread 05-18-2008, 05:44 PM   #6
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Quote:
Originally Posted by Meat Burner View Post
Jeff, where are you? Did you build the barrel there or take it with you? Anxious to see the finished brisket.

I am in Fort Worth, actually just west of Ft Worth. The barrel I am using is a buddy of mine's. I have one seasoning as we speak. The one I built last month was snapped up by one of the other guys.
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Unread 05-18-2008, 08:25 PM   #7
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Oh man, What a way to start the day!! Lookin' good.
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Unread 05-18-2008, 08:28 PM   #8
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Quote:
Originally Posted by smooookin View Post
I guess she's just gonna rest in the cooler for a while.

I can't wait to tear into this thing, it should be very tender, that probe almost fell in.
Well, did ya? How was it?
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Unread 05-18-2008, 09:47 PM   #9
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The flavor was good and everyone enjoyed it. I couldn't figure out why the bottom was overdone until the owner of the drum says, "I forgot to tell you the thermometer is off almost 20 degrees"

So, I was cookin over 250 all day! From now on, I will only use my probes.
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