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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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Old 01-06-2013, 06:22 PM   #46
Pitmaster T
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Hey, Neil, This comes to mind... How come you don't call me...anymore.....
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Old 01-06-2013, 06:39 PM   #47
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Wow, Jim Minion. THE Jim Minion on your first Brisket cook. I though Ray Perez helping me was something. Jim Minion.... I mean there is no such universal term as "Perez Method" recognized by as many people across all disciplines. Jim Freakin Minion. We are getting old Neil.
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Old 01-07-2013, 02:24 AM   #48
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I feel a little older every day.
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Old 09-02-2015, 03:47 PM   #49
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Bump! Great thread here in many ways.
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Old 09-02-2015, 11:23 PM   #50
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Oh I remember the days I would check my brisket that early in a cook and poke it in multiple spots to get multiple readings....
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Old 09-03-2015, 12:31 PM   #51
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Note to new visitors:

Once upon a time, there was a noob named Neil. He made briskets using clay pots because Alton Brown said it could be done.

Years and many pounds of briskets later, he owns his own BBQ shop. He caters. He mentors.

It can happen to you, if you listen to the advice given here, and keep practicing.
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