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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 02-06-2010, 09:45 PM   #1
tommykendall
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Default 13.25 Brisky

Rested, Rubbed, and nearly ready to load. Waiting for the WSM to hit temp before locking it in. This is one is an absolute beauty - one of the best i've ever seen - actually called my name while walking past it. Perfect fat cap, maybe maybe 1/4", and only had about 1/4# fat if that to trim off the point. Nice thick uniformly fat flat, not much thinner than the point. Will do some sliced flats and burnt ends for the game tomorrow amongst many other tasty treats. Ciao!!
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Old 02-06-2010, 10:02 PM   #2
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A good brisket is a thing of beauty
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Old 02-06-2010, 10:17 PM   #3
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That sounds like the start to a great BBQ!
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Old 02-06-2010, 10:29 PM   #4
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Good Luck TK !!!
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Old 02-06-2010, 10:38 PM   #5
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Yep, I have to fire up the WSM later tonight as as well. I have a 12 pounder that is not quite as nice as yours sounds TK. Skinny flat. You getting started just a little bit early?
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Old 02-07-2010, 02:42 AM   #6
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TK- where'd you pick this bad boy up?
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Old 02-07-2010, 02:54 AM   #7
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about to rub mine down! Good luck!
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Old 02-07-2010, 05:58 AM   #8
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Quote:
Originally Posted by snoqualmiesmoker View Post
about to rub mine down! Good luck!
Mine went on about half an hour ago. Ought to be just fine come kickoff time.

Go Saints. Who dat?
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Old 02-07-2010, 08:11 AM   #9
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Quote:
Originally Posted by Single Fin Smoker View Post
TK- where'd you pick this bad boy up?
S&F - been on 10 hours now, WSM cranked all night in a range of 237-252. JUst about ready to lift the lid for the first time!!


... at least 3-4 hours away. the thing is completely swelled up
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Old 02-07-2010, 08:15 AM   #10
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Wow 10 hrs with out looking,I dont think I could that long.
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Old 02-07-2010, 11:33 AM   #11
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WSMs are truly remarkable cooking machines. This thing has been going for 13.5 hours running now at 250.

I'd take a photo of the brisky but it now has a crutch around it.
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Old 02-07-2010, 12:16 PM   #12
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a photo might be nice.
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Old 02-07-2010, 12:19 PM   #13
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14 hours - just poked it with a probe. 185 in the point, 180 in the flat. Not quite there - didn't slide in like butter.
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Old 02-07-2010, 12:28 PM   #14
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waiting for teh pr0n...
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Old 02-07-2010, 12:29 PM   #15
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I thought you would have had some blue points flown in for the game to steam with some old Bay.
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