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[BBQ] Some Physicist thinks he knows more than Behad

Discussion in 'BBS Hangout' started by heypartner, Oct 8, 2011.

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  1. heypartner

    heypartner Member

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    #1 heypartner, Oct 8, 2011
  2. rockbox

    rockbox Around before clutchcity.com

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    I knew all this which is why I always use high heat on brisket.
     
    #2 rockbox, Oct 8, 2011
  3. heypartner

    heypartner Member

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    yeah, but you are wrong, unless you are only interested is in less cooking time.

    Anyone else want me to explain this article in laymans terms.
     
    #3 heypartner, Oct 8, 2011
    Last edited: Oct 8, 2011
  4. droxford

    droxford Member

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    I understood it clearly.

    I haven't smoked ribs (yet), but when I do, I will follow the article's advice and, when the meat temp reaches about !50 degrees, I'll baste 'em, wrap them in foil, and put 'em back in the smoker to watch their temp increase to 190.
     
    #4 droxford, Oct 10, 2011
  5. Behad

    Behad Member

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    I'm the best. Nuff said.
     
    #5 Behad, Oct 10, 2011
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