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Old 08-28-2008, 06:50 PM   #11
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Very nice!
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Old 08-28-2008, 07:17 PM   #12
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Quote:
Originally Posted by Rag
Very nice!
+1. Nice recovery, Dallas.

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Old 08-29-2008, 07:08 PM   #13
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Quote:
Originally Posted by Kloset BBQR
Here is a picture of the one we cooked in Madison. This is the one where the temps got away from us for a little while. I'd say it cooked for about 5 hours total and it was injected.

Think I might try one this weekend. What would yall inject it with?
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Old 08-29-2008, 07:20 PM   #14
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Fab B lite mixed with apple juice.
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Old 08-29-2008, 07:39 PM   #15
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Havn't tried the fast brisket yet,i start them off at 225 till they reach 165 and then lower the temp around 190-200 with smaller sticks and cook till a probe goes in nicely without force,somewhere between 194-204 degrees,always in that temp range they give up.Oh and i baste and havn't found it to be a waste.
Actually may never try a fast one,just don't see it working unless your low n slow brisket suks.
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Old 08-29-2008, 07:48 PM   #16
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Last year's team of the year (kcbs) cooks hot and fast.
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Old 08-29-2008, 08:02 PM   #17
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I suck at brisket in comps. Grew up in Texas so I should be shot. However, I made final table with a fast brisket in Lafayette. Cooked at 300 till the internal was 170 then wrapped until it reached 195 and was tender when poked. Took 6 hours for a 9lb flat. Rested for 1 hour then sliced.
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