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Old 03-26-2006, 08:54 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, 10:04 AM   #2
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Man that's a real honker
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Old 03-26-2006, 11:53 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, 02:16 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, 02:46 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, 03:13 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, 06:45 PM   #7
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Old 03-26-2006, 07:01 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, 07:10 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, 07:14 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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Old 03-26-2006, 07:24 PM   #11
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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.
I'll take pictures of his cook at SOTB.

Hey... wait a minute... he's on my team. #-o
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Old 03-26-2006, 07:31 PM   #12
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Larry,

Thanks for the pictures. How much longer do you have to cook the point?

Your daughter looks like she is having a terrific time!
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Old 03-26-2006, 07:44 PM   #13
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by Captain Morgan
Larry, could you post a pic of one of your failures? I'm getting a complex.
I'll take pictures of his cook at SOTB.

Hey... wait a minute... he's on my team. #-o
:lmao:
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Old 03-26-2006, 07:52 PM   #14
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by Finney
Quote:
Originally Posted by Captain Morgan
Larry, could you post a pic of one of your failures? I'm getting a complex.
I'll take pictures of his cook at SOTB.

Hey... wait a minute... he's on my team. #-o
:lmao:
That's not funny. [-X
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Old 03-26-2006, 08:11 PM   #15
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by Puff
Quote:
Originally Posted by Finney
Quote:
Originally Posted by Captain Morgan
Larry, could you post a pic of one of your failures? I'm getting a complex.
I'll take pictures of his cook at SOTB.

Hey... wait a minute... he's on my team. #-o
:lmao:
That's not funny. [-X
Yea your right Fin
Um, let me think about it.............
:lmao: :lcry: :lmao:
Sorry :hide:
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Old 03-26-2006, 10:04 PM   #16
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Hey Larry, what was your total cook time for the 10 lb'er ? Seems my briskets seem to cook a lot faster that an hour per pound; but they've been good none the less...
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Old 03-27-2006, 07:25 AM   #17
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Looks awesome.... Did you make a Z man to try? 8-[
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Old 03-27-2006, 07:30 AM   #18
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Quote:
Originally Posted by cleglue
Larry, How much longer do you have to cook the point?
Several more hours. When the flat hits 190 I take it off the cooker and then foil the point and cook for about 3 more hours until the temp get around 190*, then chop and sauce.

Quote:
Originally Posted by john pen
Hey Larry, what was your total cook time for the 10 lb'er ? Seems my briskets seem to cook a lot faster that an hour per pound; but they've been good none the less...
John the flat took about 6 hours and the point around 9 hours.
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Old 03-27-2006, 09:08 AM   #19
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You know Larry, I only live 45 min away. I didnt even get a phone call from a "buddy" . Next time give us a call .
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Old 03-27-2006, 09:21 AM   #20
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Quote:
Originally Posted by Bill The Grill Guy
You know Larry, I only live 45 min away. I didnt even get a phone call from a "buddy" . Next time give us a call .
I spoke with you yesterday morning and you told me you were busy! You don't need to be invited, if you see pic's of me posting food come on over for beer and food!!! I always have enough of both!
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