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Beginners Board
identifying a "brisket"
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<blockquote data-quote="El_Putzo" data-source="post: 153504" data-attributes="member: 1017"><p>Did one this weekend, it fell apart as I was cutting and the juice just ran out of it. Marinated it first 12 hours with dry bbq type rub, then soaked it in italian dressing for another 24. Then I fired up the grill using a little charcoal but using mostly apple wood to make the heat. Grilled it for about an hour on each side at around 275 degrees. Finished it in the oven for another 2 hrs on 200 degrees. I'll be having the last of it for lunch today <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /></p></blockquote><p></p>
[QUOTE="El_Putzo, post: 153504, member: 1017"] Did one this weekend, it fell apart as I was cutting and the juice just ran out of it. Marinated it first 12 hours with dry bbq type rub, then soaked it in italian dressing for another 24. Then I fired up the grill using a little charcoal but using mostly apple wood to make the heat. Grilled it for about an hour on each side at around 275 degrees. Finished it in the oven for another 2 hrs on 200 degrees. I'll be having the last of it for lunch today :D [/QUOTE]
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identifying a "brisket"
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