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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 10-10-2009, 10:17 AM   #1
BobBrisket
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Default Drum Brisket.....PRoN

Looking at all that Pron made me head out to buy a 12lb packer to toss on the drum. Salt and pepper rub only and was on at 11 and off at 8. It's resting as I type. Drum was crusing at 250 when I had my last brewskie and faded off to sleepy land. Woke up this morning and it was still cruising at 220 at around 6. Opened up the vents to give the drum a little breathing room and it went up to 275. At 8.........like butta!
Sliced shots later.

All I removed was the big ole knot of hard fat.




My new, high tech therm holder.

Looking tasty!

Only a few seconds in the pan.........and already giving up some juice!

Sliced shots in a while! Oh yeah, I used one big ole hunk of cherry for smoke.
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Unread 10-10-2009, 10:20 AM   #2
txschutte
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You suck Bob. I'm taking your helmet.
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Unread 10-10-2009, 10:21 AM   #3
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.

Finally got my dream cooker, Runaround Sue.

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Unread 10-10-2009, 10:27 AM   #4
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Very nice.
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Unread 10-10-2009, 10:27 AM   #5
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Quote:
Originally Posted by txschutte View Post
You suck Bob. I'm taking your helmet.
Now, now, don't get "lippy"!!
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Unread 10-10-2009, 10:34 AM   #6
82muchhomework
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Thats about perfect. No need to slice... just go head first.
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Unread 10-10-2009, 10:52 AM   #7
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Me gustaria packer!
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Unread 10-10-2009, 10:58 AM   #8
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WHat's your name!
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Unread 10-10-2009, 11:28 AM   #9
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True to your name..
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Unread 10-10-2009, 11:38 AM   #10
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Nice piece o'meat there. Can't wait for sliced pron
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Unread 10-10-2009, 11:45 AM   #11
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Very nice lookin, bet it'll taste even better!
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Unread 10-10-2009, 11:55 AM   #12
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Very, very, nice, Bob!
I like that you only used S&P.
I tend to use home-made Montreal seasoning on brisket.
Love the looks of your food, bro!
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Unread 10-10-2009, 01:00 PM   #13
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Mighty Fine looking Briskey.....Need to see some slices!!!
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Unread 10-10-2009, 01:02 PM   #14
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Where's the sliced pron, you tease??
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If you really care about this place, you'll show some respect for it.

Finally got my dream cooker, Runaround Sue.

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Unread 10-10-2009, 01:05 PM   #15
BobBrisket
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Cubed up the point.........I have plans for this. Bwwwwaaaaahhhaaaaa!! I also tossed in all the brisket juice too.


And the flat all sliced up and ready for........sammiches!

Notice the small pieces in the upper left....I had two little brisket vultures attack me while slicing. I used those little tibits to keep them at bay.
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