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IT has begun Briskett time

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    IT has begun Briskett time

    The nice thing about being known as a good cook people start buying me ingredients and leaving me the leftovers. I'm doing a brisket tonight over night. I'm feeling low and slow but there is high wind so I'm a little worried. More food porn pictures to come.

    #2
    Pics, pics, pics, and more pics welcomed.

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      #3
      Click image for larger version

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ID:	30238figured it out
      Last edited by frijolefrito; November 8, 2014, 11:24 AM.

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        #4
        My remote thermometer one of the two probes broke. I'm seriously contemplating getting that $200 dollar deal

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          #5
          Click image for larger version

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ID:	30250 Bundled up safe and nice

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            #6
            I've found the rub doesn't have much effect especially with the bbq sauce. I'm not looking for a very detailed explination but have any of you found this to be that way too?

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              #7
              No. My rub (BBBR w/ white instead of black pepper), and Pit Barrel induced bark go very well together.

              I have had it get too hot if I put too much on the sides. It don't take much overall to make my briskets sing.

              Great looking bark!!!!!

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