MMMM.. BRISKET..
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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 07-04-2011, 02:43 PM   #1
Frank Grimes
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Did a high heat yesterday and made burnt ends, both turned out great. Thanks for looking.





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Old 07-04-2011, 02:52 PM   #2
Limp Brisket
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Nice!
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Old 07-04-2011, 03:33 PM   #3
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Thanks, did hot and fast at 325. It hit 165 at 2 1/2 hours, foiled it until the probe went in like butter(about 3 more hours). cubed the point for burnt ends while holding the flat in a cooler for 3 hours. It was really juicy and the burnt ends were great as always.
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Old 07-04-2011, 03:58 PM   #4
bigabyte
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Very nice! I'd definitely hit that!
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Old 07-04-2011, 04:36 PM   #5
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nice!!! I am gonna have to try high heat method, I have the low and slow figured out and I am just scared to venture out!!!!
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Old 07-04-2011, 06:29 PM   #6
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Oh, nice brisket work you did there.
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