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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 10-11-2010, 08:02 PM   #16
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Looks tasty!
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Old 10-12-2010, 12:15 AM   #17
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nicely done! Your 205 internal temp..I assume it was in the point, or in the middle of the brisket where the point and flat overlap?? It looks fantastic!
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Old 10-12-2010, 03:50 AM   #18
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Very nice Bo!
Looks tasty!
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Old 10-12-2010, 04:26 AM   #19
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Great lookin' brisket!
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Old 10-12-2010, 06:09 AM   #20
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Thanks bo. so 4 hours at about 325- 350 and two hours rest?
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Old 10-12-2010, 06:20 AM   #21
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That brisket looks great.
I have got to try the hot and fast method.
Any other pointers you can give?
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Old 10-12-2010, 06:43 AM   #22
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That looks great.
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Old 10-12-2010, 10:58 AM   #23
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Nice Brisket.
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Old 10-12-2010, 11:07 AM   #24
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Thanks, folks. I took some into work this morning and everyone really enjoyed it.

gtsum, the temp probe was in the point.

Blkjeep, that's pretty much it. What I have been experimenting with over the last few months is breaking every rule in the book, basically. I am trying to get heat into the meat as quickly as possible using indirect heat. I have cooked them after foiling at as high as 400 F with good results.

jonboy, the only thing I'd add is don't use a lot of sugar in the rub and make sure you cook it with indirect heat. You can see some charred spots on the tip of the point on this one because it was extending beyond the diffuser in the keg.
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Old 10-12-2010, 02:07 PM   #25
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Ooo, nice work Bo, and the pull looks just about right.
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Old 10-12-2010, 03:37 PM   #26
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Nice! For sure good eats!
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Old 10-12-2010, 04:38 PM   #27
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Looks great. Where are you getting your brisket? I will try to get with you in a week or so. Thanks.
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Old 10-12-2010, 06:13 PM   #28
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Thanks, folks.

B & B Backyard BBQ, that was a $1.99 per pound Walmart special.
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Old 10-12-2010, 06:30 PM   #29
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That is one fine lookin' brisket.
Time to change the drool bib.....
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Old 10-12-2010, 08:42 PM   #30
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Looks good. That's why I only do high heat briskets anymore.
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