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Old 09-20-2009, 03:02 PM   #1
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Another overnight cook

Two 10lb butts and an 11lb brisket. I started them at 9:00pm last night. Everything was off by 8:00 or so the next morning.

Here are a couple of observations :

The brisket was up to 160 internal after only 3 hours and then it moved 15 deg in the next 5 hours. I was afraid that my thermometers were off because the brisket was coming up to temp so fast.

I have decided that the best way to do brisket for a crowd is to smoke it with the fat cap untrimmed and slice it with the fat cap and the point intact.

That 1/4" of fat cap helps to hold everything together while slicing. It also releases from the blade against the cutting board easier than the meat against the cutting board.

My uds ran rock solid 260-270 all night. I didn't have to so much as knock the ash down in the basket for the entire cook.

One brisket and two butts, even on the table with many more dishes at a potluck will only serve a line of people about 60ft.


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Old 09-20-2009, 03:21 PM   #2
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A line of 60' of people? Could be only 10 or so! Looks real good Cliff!

I hope this isn't negative!
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Old 09-21-2009, 03:53 AM   #3
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Damn fine !!!
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Old 09-21-2009, 07:09 AM   #4
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beautiful bark!
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Old 09-21-2009, 10:15 AM   #5
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I've come to the conclusion that reading this forum and looking at the pics just before lunch time can be deadly to ones waist line.

Man, that looks awsome
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Old 09-21-2009, 10:41 AM   #6
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Great looking food!

Is that some sort of spaghetti I see on the plate?

Very Nice!
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Old 09-21-2009, 11:56 AM   #7
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Looks incredible Cliff.
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Old 09-22-2009, 09:34 AM   #8
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Looks delicious... and one of my favorite cuts!
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Old 09-22-2009, 10:41 AM   #9
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Looks tasty indeed. Now I'm hungry.

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Old 09-22-2009, 02:48 PM   #10
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Looks good Cliff.

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