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Re: I am doing this tomorrow and it's going to be wonderful
good luck .. the only thing I can tell you is make suer you have the temp correct. if to high meat will cookfaster and become dry. if to low it will take too long and you risk food poisoning. i think you want it around 120-130
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Fri Sep 16, 2011 1:16 pm
Gman
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Re: I am doing this tomorrow and it's going to be wonderful
I don't put wet rubs on anything except pork ribs, and I most certainly don't mop brisket. I don't know how I feel about putting mustard on a brisket, either. I'd do salt/pepper/granulated onion/granulated garlic and that's it. Eating meat right off the grill is a dumb idea IMO -- you want to let that shit rest and break down for 30-60 minutes after it's done cooking.
That hatery being said, glhfdd.
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Re: I am doing this tomorrow and it's going to be wonderful
Here we are at 4 hours in. Only 6 more to go! Woo!
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Sat Sep 17, 2011 10:15 am
Hooker
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Joined: Sun Oct 04, 2009 1:47 pm Posts: 2564
Re: I am doing this tomorrow and it's going to be wonderful
Trying to cook for me coach?
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Sat Sep 17, 2011 10:44 am
dazed
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Joined: Mon Aug 01, 2011 6:35 am Posts: 363 Location: brunwsick, ga
Re: I am doing this tomorrow and it's going to be wonderful
looks good bet your neighbors wish they were invited to dinner i know i wish i was... yummy
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Re: I am doing this tomorrow and it's going to be wonderful
most of the time I use a dry rub with all the basic things but I like to put a lil spice in as well chili powder or cayenne. once in a while I get a wild hair and use wet but only on chicken, ribs, or pork chops. ok some times burgers to. your meat looks great and I wish I could put some in my mouth. I know I could not fit it all, its tooo big. N\J
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Sat Sep 17, 2011 12:48 pm
Gman
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Joined: Sun Apr 25, 2004 11:00 pm Posts: 13453
Re: I am doing this tomorrow and it's going to be wonderful
When you're done, you should cut off the point and throw it back on the grill for another 4-6 hours and make some burnt ends.
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Re: I am doing this tomorrow and it's going to be wonderful
Eight hours in. It's still not at the internal temp I'm looking for, so I guess I'll keep on truckin for a few more hours. I'd hope to have this thing done by 4...looks like 6 or 7 now.
The point is the skinnier part, right? I don't think Rachel would tolerate it, heh, I love burnt ends though.
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Sat Sep 17, 2011 2:16 pm
Gman
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Re: I am doing this tomorrow and it's going to be wonderful
Coach wrote:
Eight hours in. It's still not at the internal temp I'm looking for, so I guess I'll keep on truckin for a few more hours. I'd hope to have this thing done by 4...looks like 6 or 7 now.
The point is the skinnier part, right? I don't think Rachel would tolerate it, heh, I love burnt ends though.
The point is the big hump on it; in the video, they cooked a brisket with the point already cut off. Seriously -- the meat on the point sucks pretty bad. It's stringy and shit. Make burnt ends. I'm sure you won't finish this brisket tonight; you can have brisket and burnt ends for lunch tomorrow.
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