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Brisket

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    Brisket

    Cooked 4/14 pounders this past Saturday. Saved the run off and served it as a au jus amazed at the responses. Had nothing left over felt like I could have sold that plus more. 19 hour cook on my stick burner with a mix of sugar maple and oak. Long nights but well worth it.

    #2
    Why so long on sticks?

    Comment


      #3
      19 hours? At what temperature?

      Comment


        #4
        Wow, thats a lotta meat. Musta gone through whole trees to keep that baby going that long.

        Comment


          #5
          Super cool!

          Pictures, please

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            #6
            Only a few hours of smoke then the cooker converts over to gas. Cook at 225 till I pass the stall then 200 till I reach 190 then it goes to rest in a cooler for last hour or so.

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            • Dilla
              Dilla commented
              Editing a comment
              Did you add the gas feature to your pit?

            #7
            Yes its hooked up to a automatic burner system if the temp falls 3-4 degrees it turns on till it reaches about 2-3 degrees above your setting. The cooker is a full rotisserie with 10 shelves. It can handle about 40/10 lb butt at one time. Has fire pit on the back for cooking with just wood or coals. Try to get some pics posted of it.

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              #8
              Sounds like a baaaaaaaaaaaaaaaaaaaaaad moe-chine!!!

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