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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 06-16-2008, 06:36 AM   #16
DaChief
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Haven't tried "quick" yet. May have to give it a shot. That looks great!
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Unread 06-16-2008, 11:25 AM   #17
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I recommend it as a time saver. Try it out!
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Unread 06-16-2008, 11:45 AM   #18
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Glad ya got the gig Neil. The people look happy too. Nice briskit.
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Unread 06-16-2008, 03:13 PM   #19
The_Kapn
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Higher temps work wonderful for Brisket and Pork.

TIM
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Unread 06-16-2008, 09:06 PM   #20
Solidkick
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Quote:
Originally Posted by The_Kapn View Post
Higher temps work wonderful for Brisket and Pork.

TIM
I'm still not sold on the idea myself.......
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Unread 06-16-2008, 09:48 PM   #21
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Quote:
Originally Posted by Solidkick View Post
I'm still not sold on the idea myself.......
Kick,

I like the chewy bark on my briskets - that is the only drawback to the fast method in my opinion as flavor is not impacted. I must say though, that when you have a short amount of time to put together some quality Q, the fast method is the way to go. Otherwise, grab a few beers and let'em go low and slow.
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