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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 03-17-2009, 08:31 PM   #61
Meat Burner
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Join Date: 02-22-07
Location: Springfield, MO

Divemaster, I WANT SOME OF THOSE BURNT ENDS!!! Man those look fantastic!!! WOW!
my avatar swiped fatties from the plate....look how sorry he is.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
Created "The Great Spam Revelation of 2011."
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Old 03-17-2009, 09:31 PM   #62
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Default JCFONTARIO,Hello!!!!!!

Do a whole packer, Takes longer but more beverages takes care of that!
Besides, it's ALL good. Do double smoked(that's chopped or cubed Flat part) for burnt ends and cool and slice the point thinnly for Sammies. Done right, ( and it's not THAT hard), you'll have a piece of heaven on your plate.
Figure about 1.5hrs/lb. for cooking time(for 220*F), a good wood or favorite heat source,a Buddy or someone you can tell tall stories to,watch your temps. Before you know it you'l have a feast and some more friends!
Oh, and when you put the Brisky on, close the lid and LEAVE IT CLOSED until about an hour before predicted time or a temp of 190*to 200*F is attained (with a probe themometer in the CENTER of the thickest part of the meat- also don't be sticking it but ONE time and leave it in-you know ,like a digital therm.)
No mopping needed or no foiling, You'll get a great bark for those tasty crunchies(the real brunt ends).
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