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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 09-13-2009, 12:00 PM   #16
Ron_L
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You're close to an hour per pound and from what i have read of UDS cooks that sounds reasonable. Foil it, cooler it and let it rest until you need to eat. It will continue to cook in the foil for a while. If you think it is as tender as you want it let it sit for 10 minutes or so before foiling and coolering. That will take some of the heat off of it and it won't cook any more.
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Unread 09-13-2009, 08:24 PM   #17
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Welcome. Pay real close attention. You are in the right place to begin to learn about making brisket. Someone will chime in and tell you where you are going wrong. Just be patient.
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Unread 09-13-2009, 09:03 PM   #18
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LMAO...The Funk!
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Unread 09-13-2009, 09:09 PM   #19
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I know with mine the temp in the center of the grate is 50 degrees hotter than my side thermo reads, so I have to keep the side thermo at about 180
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