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Old 01-06-2009, 04:28 PM   #11
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[quote=Cliff H.]
Quote:
Originally Posted by "Kloset BBQR":d9ud9uu0
Are you cooking with Woodman today Cliff?
Part of my KISS brisket experience involves no pics..........for now. [/quote:d9ud9uu0]
Like the rock band? You put makeup on that thing?
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Old 01-06-2009, 06:34 PM   #12
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Must be a super hi temp brisket according to the timeline. Looking good.
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Old 01-06-2009, 06:40 PM   #13
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Fine.... I'LL say IT !!!!!!!!!!!


Ahem.. ... .. Shhhh....


Boy... this sure is a Cliffhanger.
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Old 01-06-2009, 07:09 PM   #14
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Old 01-06-2009, 07:15 PM   #15
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Lets play a game.


What's this sound ?

<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/dac-ERkHNKY&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/dac-ERkHNKY&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>
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Old 01-06-2009, 07:22 PM   #16
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A vibrater? Hey Woody, what are you doing using Cliffs computer?
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Old 01-06-2009, 07:24 PM   #17
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Man that's alot of grease hitting the pan We have our share of it to latley.
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Old 01-06-2009, 10:32 PM   #18
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Quote:
Originally Posted by Tannehill Kid
Man that's alot of grease hitting the pan We have our share of it to latley.
Bingo!!!!!!
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Old 01-06-2009, 10:46 PM   #19
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Enough already.

I injected this brisket with wooster and beef broth last night. On at 10:00am. I ran the wsm at 300-320 for the entire 6 hour cook.

I had to bend it a little to get it to fit. I am so glad that the big wsm is now available.

The fat was sizzling and smelling like a 12lb ribeye cooking the whole time.

I also feel that I should fess up to Woodman in that after running my wsm wide open for 6 hours in 30 deg weather, there was not much fire left to work with from a full ring.














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Old 01-06-2009, 11:34 PM   #20
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Nice brisket Cliff
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