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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 10-08-2008, 09:24 PM   #1
Cliff H.
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Join Date: 03-04-07
Location: Jonesboro Arkansas
Default Wed Cook

Brisket and chicken on the menu today.

I only had time for a hot and fast cook. Meats went on the drum at 1:00 pm. The drum ran solid between 300 and 340 deg. The chicken was done in 1-1/2 hours. I foiled the brisket at 170 and took it to probe tender which was an internal temp of 215 after 6 hours on the drum.

I did inject the brisket but I wish I had foiled it with some kind of liquid because even though it was tender it was a bit dry.


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Old 10-08-2008, 09:54 PM   #2
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Cliff, that looks nice! I like the color of the bird! You can send the brisket to me if you don't like it! I'll eat it! LOL!!
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Old 10-08-2008, 10:05 PM   #3
BBQ Grail
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Very nice! Good job.

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Old 10-08-2008, 10:20 PM   #4
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Looks great. I haven't tried cooking a fast brisket yet. Nice smoke ring!
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Old 10-08-2008, 10:52 PM   #5
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Good looking grub right there.
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Old 10-08-2008, 11:31 PM   #6
Midnight Smoke
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All looks good to me from here!

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Old 10-08-2008, 11:39 PM   #7
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I just keep looking at that chicken just thinking MMM Hungry...
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Old 10-09-2008, 12:15 AM   #8
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Yes sir. Bird looks awesome. Brisket looks good too. Im having leftovers now.
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Old 10-09-2008, 12:21 AM   #9
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Nice looking food there I am gonna start working on my brisket , in the SCBA ya dont see alot of brisket , unless you count doing one as anything butt entry. Niki and I have talked about somewere down the line trying our hand at a KCBS comp and become members as well.
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