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Old 05-07-2006, 08:18 AM   #1
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Brisket

Had a 13lb packer that I trimmed and removed the point and froze for another time. Rubbed with Wolfe Rub, using hickory wood, sand in the pan and Kingsford. This is the first long cook on the Newer WSM that is kinda out of round but it seems to really be holding temps much better than I expected. So far I've only done ABT's and Fatties on it.

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Old 05-07-2006, 08:19 AM   #2
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Well Larry, you have shown us before that you can cook on anything! I'm sure this will turn out fine!
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Old 05-07-2006, 09:43 AM   #3
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I had one heat spike and now everything is settling in fine. Cookers at 246* and the briskets at 142*
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Old 05-07-2006, 11:50 AM   #4
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Mmmmm Brisket
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Old 05-07-2006, 01:37 PM   #5
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Briskets at 165* and it's now in the foil until 190-195*. It's looking and smelling pretty good so far!!


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Old 05-07-2006, 01:41 PM   #6
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Oh yeah, babe! I'm gettin' hongry!! =P~
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Old 05-07-2006, 02:05 PM   #7
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Looking good =P~
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Old 05-07-2006, 03:23 PM   #8
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Briskets in the cooler. Threw a beer can chicken on after I pulled the brisket off. I used about 1/4 can of beer and 1/4 of Scott's BBQ sauce and I lightly rubbed the chicken with Wolfe Rub. I haven't done a beer can chicken in a very long time, I'm looking forward to seeing how it turns out.

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Old 05-07-2006, 03:49 PM   #9
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Good eats at the Wolfe residence tonight! What time is crazywhiteman getting there? Oh god help me for that remark!

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Old 05-07-2006, 04:00 PM   #10
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Larry,

It is all looking good.
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Old 05-07-2006, 04:05 PM   #11
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We were just talking about the beer can thing..is that on the grill or the WSM ?
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Old 05-07-2006, 04:24 PM   #12
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Quote:
Originally Posted by john pen
We were just talking about the beer can thing..is that on the grill or the WSM ?
You can do it either way. On the wsm, leave the water pan empty so you can get the temps up to the 300 - 350* range. Foil the pan so it's easy to clean and just leave out the water.
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Old 05-07-2006, 04:28 PM   #13
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Quote:
Originally Posted by john pen
We were just talking about the beer can thing..is that on the grill or the WSM ?
It's on the WSM, but like Nick said you can do it either way. I still have the sand in the pan from the brisket.
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Old 05-07-2006, 04:33 PM   #14
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Quote:
Originally Posted by Nick Prochilo
Good eats at the Wolfe residence tonight! What time is crazywhiteman getting there? Oh god help me for that remark!

He can come over whenever he wants, I know an old lady down the road the will make him a nice "special" sammich!
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Old 05-07-2006, 04:34 PM   #15
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Nick Prochilo":2doa1dj6
Good eats at the Wolfe residence tonight! What time is crazywhiteman getting there? Oh god help me for that remark!

He can come over whenever he wants, I know an old lady down the road the will make him a nice "special" sammich! [/quote:2doa1dj6]
:lmao: :lcry: :lmao:
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Old 05-07-2006, 04:41 PM   #16
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Nick Prochilo":1i2mpkmu
Good eats at the Wolfe residence tonight! What time is crazywhiteman getting there? Oh god help me for that remark!

He can come over whenever he wants, I know an old lady down the road the will make him a nice "special" sammich! [/quote:1i2mpkmu]

I try to avoid things with "special" in front of them!
But the beef-n-bird looks fantastic! :biggrin:
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Old 05-07-2006, 06:58 PM   #17
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Brisket and chicken are done! Both turned out great!

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Old 05-07-2006, 07:20 PM   #18
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We're not worthy of your presence on this board, Larry =D> =D>
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Old 05-07-2006, 07:21 PM   #19
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You be my hero, Wolfedawg.
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Old 05-07-2006, 07:31 PM   #20
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Man-o-man does that look good! :biggrin:
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