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BK

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  • dunder, Tell me what your doing, I've cooked about 20 briskets now , never had one fail to please my guests. Maybe I can help.
  • Saztronic,[p]I would definately not get a Kamado...way to many horror stories floating around. If you ever plan on competing, get a BGE, it's light enough to cart around. Don't know much about the Primo.
  • Caveman Smoker, I assume you're roasting at 350? I generally sear at pretty high temp then lower to the 350 range. Have you cooked them at low temps in the 250 range?
  • jake42, Looks pretty tasty, but assuming those are FL tails, that small could generate a hefty fine around these parts. 20+ years ago it was $500 per tail.
  • JerryD, Pretty close for sure. I know the sad feeling of seeign your friends and family enjoy your cooking, only find scraps left for yourself.
  • Ryan, Looks like Primop to me
  • Woody54, Thanks to you all. I feel pretty confident. We just may have to do them one at a time. Maybe one will go in the oven and we can really see the difference. I like to the suggestion of cutting ribs off first and then tieing them up. Thank y…
  • dawg10, Same thing happened to me. I left a water pan in the egg for about ten days and mold city. One big hot burn for about 30 mionutes and I was back in biz. Not the first time it's happened to me. Good luck.
  • mad max beyond eggdome, I've got the ice in the bag and will give this a try. Thanks
  • Houndog, I rinse it and then rince it again to make sure its very clean. Then it dries overnight in the fridge.
  • J Appledog, I'm using fresh, not frozen birds. I never brine frozen birds as I assume they've been brined.
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