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Old 03-26-2006, 07:54 AM   #1
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Wolfe Brisket

Picked up a 10.5lb packer from Sams the other night and got it on the cooker this morning. I trimmed and separated the point and the flat prior to rubbing and putting it on the cooker. I'll foil the the flat between 160-165 and continue to cook until it hits 190* and then let rest for a couple hours prior to slicing. I'll let the point continue to cook to render more fat, then I'll chop and sauce it. Of course it was rubbed with Wolfe Rub, which I barely had enough left for this brisket.

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Old 03-26-2006, 09:04 AM   #2
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Man that's a real honker
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Old 03-26-2006, 10:53 AM   #3
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Brisket update, temp hit 162* and the flat's in the foil.


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Old 03-26-2006, 01:16 PM   #4
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Larry,

Take pictures of the point and the results. I only cooked two briskets with the point and really didn't care for that part. Cooking the point longer would definitely be something I'll try next time. I heard they call that burnt ends?
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Old 03-26-2006, 01:46 PM   #5
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Another update.......the flats resting nicely in the cooler and I just foiled the point.


The Boss having fun on her birthday present!

Lazy dog, after I hit the tennis ball to him 1000 times!!
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Old 03-26-2006, 02:13 PM   #6
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Is it done yet 8-[
Thats one lucky kid there bud
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Old 03-26-2006, 05:45 PM   #7
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Old 03-26-2006, 06:01 PM   #8
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Them "Wolfes" are gonna' be howlin' outside your door tonite
For leftovers
That Wolfsket look's deeelicious =P~ =P~
Good job bro
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Old 03-26-2006, 06:10 PM   #9
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Larry, could you post a pic of one of your failures? I'm getting a complex.
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Old 03-26-2006, 06:14 PM   #10
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Quote:
Originally Posted by Captain Morgan
Larry, could you post a pic of one of your failures? I'm getting a complex.
He's gotta' mess up once in a while
Everything he cooks is perfect
Come on Larry let's have the bloopers 8-[
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