Olive Wood Brisket (would It Win) Finish Pics - BBQ Central

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Old 09-19-2009, 05:54 AM   #1
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Olive Wood Brisket (would It Win) Finish Pics

Picked one up on sale.

Mustard rub. Heck, why not.

Olive wood? Heck, why not.

On the WSM. I'll report back later.

Pigs
Oh yea, no water pan. I like the fat to drip on the coals.
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Old 09-19-2009, 09:55 AM   #2
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MMMMMMMMM........

Looks like a nice fat content in that slab o' meat
Should be nice and tender!!!

What time is grub?.... I'll bring the beer!
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Old 09-19-2009, 10:10 AM   #3
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Looks like a good start.
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Old 09-19-2009, 10:26 AM   #4
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Quote:
Originally Posted by Smokey_Joe
MMMMMMMMM........

Looks like a nice fat content in that slab o' meat
Should be nice and tender!!!

What time is grub?.... I'll bring the beer!
Come on over Joe, I'm thinking about 6:00 it will be done or sooner.
Been running about 275-300F Lid temp on the WSM. I'm just going to let it roll and check the meat temp about 4:00. Think I'll pull it at 200F this time as it does have a lot of fat on it. No flip, fat side down the whole cook. We will see what happens.

Pigs
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Old 09-20-2009, 10:25 AM   #5
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olive wood....very interesting....looking forward to hearing
about this...now don't get drunk and eff it up!
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Old 09-20-2009, 10:35 AM   #6
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What cappy said!
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Old 09-28-2009, 03:38 PM   #7
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So how did it turn out?

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Old 09-28-2009, 03:44 PM   #8
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It should be healthy
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Old 09-28-2009, 05:07 PM   #9
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Quote:
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So how did it turn out?

Yeh I agree
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Old 09-28-2009, 06:15 PM   #10
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Not sure where the pics went. (damn pit cops. Five-O again)

Outer space BBQ. Yanked it late, 217F
Fail. But it was good.

Pigs
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