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C
Every brisket cooks different
Did I kill it? 24 hours! Pics coming when it comes out of its rest. Did 3 butts and one ugly lean 16lb choice packer brisket yesterday on a 22" smokey mountain. Put it all on around 10am and have a spider grill pid managing airflow and keeping it around 225-230°. Both hit 160° around 6pm... -
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Picaña
Thought I'd share my very traditional south of the border picaña grilling method I picked up while I lived down there. You're going to need a skewer. I cut a diamond pattern in the fat to help it render. This isn't typical. Salt, dry brine, spear and indirect with a chunk of wood in the...- cmwoody
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- Forum: Grilling Beef
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