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Re: Finally solved my brisket issues with a sous vide
Reviving this thread because I am doing my first sous vide brisket soon. Trying to figure out my plan of attack. Sounds like SV 140 F for 36 hours with a rub, no brining, then dry the meat, re-rub, p…1 · -
Re: Love my city
Blah, blah, blah. Didn't have the patience to read the whole thread. Mention a conservative thought on this forum and the socialists will mob you. Yes, Germany is a great case study. Start two world …1 · -
Re: OT - RIP Charles Krauthammer
RIP Dr. Krauthammer.2 · -
Re: OT - boring marital debate
Obviously your wife is wrong and the correct answer is to agree with her.4 · -
Re: First attempt at ribs using Mickey's turbo method (with pics)
A great accessory is a DigiQ. It will monitor your grate temp rather than the dome) and hold the temp rock solid. I use mine for temps up to 350.1 ·
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