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  #21  
Old 02-28-2011, 12:31 PM
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I just told you to foil at 165, not in 25 minutes or the last hour of the smoke. When the brisket internal temp is 165 pull it and foil it and then insert your temp probe into the brisket and put it back onto the pit and don't open the pit or don't touch it until it get's to 190-195. Is my microphone on?
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  #22  
Old 02-28-2011, 12:31 PM
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I am not sure what you mean by ambient temp, but if your grate temp is 259 that is more than 250... Foil when the meat hits 165 and has the color you want... 2 hours even at 260 is pretty quick, is it a thin flat ?
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  #23  
Old 02-28-2011, 12:32 PM
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Quote:
Originally Posted by BruceB View Post
I just told you to foil at 165, not in 25 minutes or the last hour of the smoke. When the brisket internal temp is 165 pull it and foil it and then insert your temp probe into the brisket and put it back onto the pit and don't open the pit or don't touch it until it get's to 190-195.
Thank you Bruce, I will do just that!
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  #24  
Old 02-28-2011, 02:09 PM
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Just amazing ..................
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Last edited by crewdawg52; 02-28-2011 at 03:00 PM.
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  #25  
Old 02-28-2011, 05:19 PM
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Major Update, By the way I know I didn't get the bark.

That was my mistake. Anyways with out further adue? Here we go!

The brisket at the un wrapping, I felt like a kid @ Christmas.


The resting stage.


I hope my mum did good at cutting I've tried to show her which way to go.


"Some more photo's"


&



The Plate. We don't have much of the brisket left, nore the slaw.

Eveything was good, and we will continue to make this bread!
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  #26  
Old 02-28-2011, 05:24 PM
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Well at least you listen well..........is you mom going to do your cutting at comps? Just checking

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  #27  
Old 02-28-2011, 05:27 PM
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Quote:
Originally Posted by Shane Holz View Post
Well at least you listen well..........is you mom going to do your cutting at comps? Just checking

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Maybe the pork butt cutting ( pulling ) I am not sure.

Thank you Shane, It's one of the best briskets we have ever had so far.
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  #28  
Old 02-28-2011, 05:28 PM
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Looks good here!

Brisket sandwich with slaw sounds really good too.
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  #29  
Old 02-28-2011, 05:38 PM
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Quote:
Originally Posted by Rich Parker View Post
Looks good here!

Brisket sandwich with slaw sounds really good too.
Thank you Rich,

How many points will I get knocked off at the KCBS event with no bark?

The only thing I have to figure out is the no bark issue, but that might be because I foiled it?
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  #30  
Old 02-28-2011, 05:54 PM
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Quote:
Originally Posted by Derek View Post
Thank you Rich,

How many points will I get knocked off at the KCBS event with no bark?

The only thing I have to figure out is the no bark issue, but that might be because I foiled it?
Don't worry about it. If it is good they won't care.
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