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Old 09-17-2013, 05:06 AM   #16
somebody shut me the fark up.
sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX

Interested in seeing what size brisket is being cooked (or is it just a flat)...
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Old 09-17-2013, 09:47 AM   #17
somebody shut me the fark up.
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Join Date: 07-17-13
Location: Burleson Tx

Actually this Question wasn't that Tough...........
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Old 09-17-2013, 12:59 PM   #18
Full Fledged Farker
Join Date: 08-22-11
Location: Spokane Washington

Originally Posted by SmittyJonz View Post
Actually this Question wasn't that Tough...........
One question...will you be here all week?
You can ignore reality...but you cannot ignore the consequences of ignoring reality..
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Old 09-18-2013, 10:26 AM   #19
Got rid of the matchlight.
Join Date: 07-18-13
Location: Shepherd, Texas

Yes I'm still here. Just being quiet and learning. I have no idea the weight on my past briskets. But from now on I will stay in the 12 pound range. On my old stick burner I never even checked the temps. I just filled up the fire box a couple times and the brisket was tender backyard bbq brisket. Now I am trying for comp. bbq so I know I need a little tug but not the tough stuff I fixed the last couple times. I know now to wrap and cook longer. Test it till the probe slides out like butter. I will be cooking in a cook off for the first time this weekend. Thanks for all the advise. Now I just need help cooking the beans and coming up with something for the specialty category.
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