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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 09-17-2013, 04:06 AM   #16
sliding_billy
somebody shut me the fark up.
 
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Interested in seeing what size brisket is being cooked (or is it just a flat)...
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Unread 09-17-2013, 08:47 AM   #17
SmittyJonz
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Actually this Question wasn't that Tough...........
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Unread 09-17-2013, 11:59 AM   #18
Smokeoholic
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Quote:
Originally Posted by SmittyJonz View Post
Actually this Question wasn't that Tough...........
One question...will you be here all week?
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You can ignore reality...but you cannot ignore the consequences of ignoring reality..
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Unread 09-18-2013, 09:26 AM   #19
jks1911
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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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