Injected, rubbed, and on big Bertha. See you in the morning. (https://uploads.tapatalk-cdn.com/20180630/82ede8f6e6e11da5f8d4fce7e1899f96.jpg)(https://uploads.tapatalk-cdn.com/20180630/085ab27467fe30e997fe4e9728094d9f.jpg)
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I'm curious, what briquettes are you using and what temp are you cooking at.
In the uk the briquettes that we have the most they cook for is about 3 hours
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Quote from: AgentSmith on June 30, 2018, 01:18:43 AM
I'm curious, what briquettes are you using and what temp are you cooking at.
In the uk the briquettes that we have the most they cook for is about 3 hours
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Kingsford blue arranged as a snake. Cooking 225-245 with oak chunks for smoke. Using the 26 inch kettle. I'll be wrapping in foil or butcher paper in about an hour. After that I'll kick them the temp up to 275.
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Wrapping soon. In the stall. (https://uploads.tapatalk-cdn.com/20180630/bee9428a3575903a04a50cbdc80e9800.jpg)
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Looking good...
I really need to try a brisket soon! This thing looks great!!
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Yum!
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II hguSraEQQQas
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Super duper. Looks like you did it right...
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Was rapidly consumed. (https://uploads.tapatalk-cdn.com/20180630/efc48a7f25ae376d2e95dfa3a24fb8bc.jpg)
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Awesome cook!
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Quote from: AgentSmith on June 30, 2018, 01:18:43 AM
I'm curious, what briquettes are you using and what temp are you cooking at.
In the uk the briquettes that we have the most they cook for is about 3 hours
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That's not the case for me and I do brisket, lamb shoulder. Using the snake/fuse method and far exceed those times on all the random briqs I procure here in the UK
That is picture perfect. Nice one!
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Making me real hungry.
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Looks great.