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PostPosted: Sun Jul 12, 2015 8:39 am 
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Location: sunbury victoria
yakabot wrote:
Sorry fishfood. Didn't notice your question/post, as I was busy trying to get photobucket working and copy/pasting the links. I miss tapatalk. So much easier.

Looking good you will love the finished product :mrgreen:

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PostPosted: Sun Jul 12, 2015 8:57 am 
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Location: Melbourne
Quick starting video. I'll edit the settings later when on my pc.


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PostPosted: Sun Jul 12, 2015 10:14 am 
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About the 3 hour mark.

Image :?


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PostPosted: Sun Jul 12, 2015 10:20 am 
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Looks about right :)

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PostPosted: Sun Jul 12, 2015 1:31 pm 
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Getting there. (Hopefully) Smells great.

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PostPosted: Sun Jul 12, 2015 6:39 pm 
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Continued at link below in what did you cook.
viewtopic.php?f=50&t=2328


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PostPosted: Fri Nov 20, 2015 11:05 pm 
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yakabot wrote:
Thanks. Am sitting outside right now staring at Barry, going through everything I'll need. Heatbeads, redgum that I'll need to cut up in to smaller pieces, check batteries in maverick, salt and pepper (kosher and ground pepper? ) hopefully find a cheap injector somewhere before then too.
Then re-read over every brisket thread I can find.
[emoji1]


Pretty much what I am doing right now.

One of the reasons I clicked on this thread was because it looks like my brisket is a little flat. Am I missing the/a point?

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PostPosted: Sat Nov 21, 2015 4:23 pm 
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nope, there is a point there.

once the brisket starts shrinking a bit you will see that "meat line" on the top start to tighten up and be more prominent.

not all briskets have a big point on them, with that one i wouldn't separate post cook, id carve it all up :)

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PostPosted: Sat Nov 21, 2015 5:13 pm 
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Cheers for that mate.

Well, once I wrapped at 150, it rocketed to 203 pretty quick. Took about 5 and a bit hrs, it has been resting since about 330.


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