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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 11-11-2018, 07:02 PM   #16
Got Wood.
Join Date: 10-29-18
Location: West Lafayette, IN
Name/Nickname : Ray

Actually turned out good. Family came back for seconds (me too).

It’s not gonna win any contests, but for beefy oak-pecan twang, it hit the spot. It was like a brisket flat. Not juicy, not dry. If I hadn’t foiled it, and without the water pan, I would bet it would have been very dry.

When I wrapped it, it was kind of an unappealing pinkish light brown soft mushy bark, and I didn’t think it would ever get better in the foil, but it blackened up (probably due to surface moisture loss).

I’d do it again. $20 worth of meat.
WSM, Vermont Castings, Campfire on dirt w/ expanded metal grate
AggieBoilerQ is offline   Reply With Quote


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