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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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Unread 04-22-2013, 10:34 AM   #31
Bludawg
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Looks Very good, Just like riding a Bicycle. If I ever go 10 months with out cooking and enjoying a Brisket call the undertaker Cause I'm Long gone
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Unread 04-22-2013, 10:39 AM   #32
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Quote:
Originally Posted by Bludawg View Post
Looks Very good, Just like riding a Bicycle. If I ever go 10 months with out cooking and enjoying a Brisket call the undertaker Cause I'm Long gone
True. It wasn't by choice. We took last comp season off for my health and the only briskets or butts I cooked were for my graduation celebration from the Proton Center last August.

We're going to do a few comps this season so I figured I should see if I remembered how to cook
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Unread 04-22-2013, 01:04 PM   #33
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Nice job turning that fugly piece of beef into a masterpiece Ron.
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Unread 04-22-2013, 01:06 PM   #34
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Quote:
Originally Posted by fingerlickin' View Post
Nice job turning that fugly piece of beef into a masterpiece Ron.
I'm not sure about masterpiece, but it turned out a lot purtier that I expected. And, it tasted great!

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Unread 04-22-2013, 02:34 PM   #35
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Yes.
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Unread 04-22-2013, 02:57 PM   #36
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You done good brother - looks fantastic!
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Unread 04-22-2013, 03:08 PM   #37
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What temp were you cooking at?
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Unread 04-22-2013, 03:16 PM   #38
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Looks mighty tasty!

Did you put pan (foil) drippings on it, or did you whip up something special to put on it after it was done?
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Unread 04-22-2013, 03:19 PM   #39
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Quote:
Originally Posted by Pole D View Post
What temp were you cooking at?

Ancient Chinese secret

OK... not so secret. With the FEC I get good results starting out low (180) for four hours and then ramping it up to 250. Total cook time was about 12 hours.

Quote:
Originally Posted by Terry The Toad View Post
Looks mighty tasty!

Did you put pan (foil) drippings on it, or did you whip up something special to put on it after it was done?

Foil drippings. I tasted the drippings and they tasted good so I defatted some and added some to the sauce.
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Unread 04-22-2013, 03:50 PM   #40
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Looks good Ron!
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Unread 04-22-2013, 06:54 PM   #41
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beautiful. It looks like you know your way around a brisket for sure
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Unread 04-22-2013, 07:09 PM   #42
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Looks good Ron. I always appreciate the photos that show how much actual rub people use. Let me know if you need help eating it. I'm only 20 minutes away..
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Unread 04-22-2013, 07:26 PM   #43
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That looks like a winner for sure
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Unread 04-22-2013, 07:35 PM   #44
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You still have it, Ronnelle.
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Unread 04-22-2013, 09:42 PM   #45
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Looks perfect!!!
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