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PostPosted: Thu Dec 10, 2015 1:47 pm 
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Done :)

Sent from my SM-N915G using Tapatalk

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
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PostPosted: Wed Dec 16, 2015 6:16 pm 
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How did the group buy go?


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PostPosted: Wed Dec 16, 2015 8:09 pm 
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Everyone is picking up tomorrow and on Friday. 16 Briskets are going out to happy forum members

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PostPosted: Thu Dec 17, 2015 7:23 am 
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Location: Melbourne
Can't wait!

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Yoder YS640 Standard cart w/ GrillGrates
Weber Q100
..... I need more BBQ soldiers.....


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PostPosted: Thu Dec 17, 2015 12:21 pm 
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I am going to reply quicker next time!


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PostPosted: Tue Dec 22, 2015 9:37 am 
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Location: Melbourne
So I'm assuming that everyone has now picked up their briskets.

So does anyone have any plans for smoking there's between now and NYE?

I'm planning on putting mine in on xmas morning for xmas day lunch.

Mines a 4.2 kg (9.25lb) full blood, planning on doing a hot and fast cook to see if i can get a good render and a bit of crunch.

I'm thinking salt and pepper rub and running my YS640 at about 280F for 6-7 hours, contemplating wrapping in butchers paper depending on when I'll hit the stall.

I'm hoping with the extra fat content at this temp will stop it from drying out.

Photo's to come on xmas eve when I start my prep.

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Yoder YS640 Standard cart w/ GrillGrates
Weber Q100
..... I need more BBQ soldiers.....


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PostPosted: Wed Dec 23, 2015 4:16 pm 
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its wagyu, no chance of drying out ;)
hot and fast works quite well for these

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Wed Dec 23, 2015 4:20 pm 
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Beaver wrote:
its wagyu, no chance of drying out ;)
hot and fast works quite well for these


That's what I like to hear!

Just a for a bit of added excitement I'm going to throw in a whole turkey breast and crank up the heat.

Ho! Ho! Ho!

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Yoder YS640 Standard cart w/ GrillGrates
Weber Q100
..... I need more BBQ soldiers.....


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PostPosted: Wed Dec 23, 2015 4:25 pm 
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BigBadGus wrote:
Beaver wrote:
its wagyu, no chance of drying out ;)
hot and fast works quite well for these


That's what I like to hear!

Just a for a bit of added excitement I'm going to throw in a whole turkey breast and crank up the heat.

Ho! Ho! Ho!

http://houseandhome.com/recipe/bbq-turk ... st-recipe/

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Wed Dec 23, 2015 4:25 pm 
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Location: Sydney
At 280 you're barely at hot n fast temps, that is still what I'd call 'barbecue' temp.... Don't be scared to crank it much higher than that. :D

I've found good results with the yoder at high temps

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