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Unread 06-09-2011, 11:43 PM   #71
somebody shut me the fark up.

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Originally Posted by martyleach View Post
I like to cook Brisket occasionally.... for the challenge. When done perfectly, the flat is OK and the Point is awesome. But if you set it next to a properly cooked tri-tip, the flavor on the tri-tip just blows away the brisket.

The interesting thing is that with a brisket you need to rub, inject, blah, blah. The tri-tip is just a little seasoning and BAM!

So, I know this thread was started by Groundhog, who always likes to throw controversy on the table, but in this case I can see where he is coming from. Kinda like the Brits who say Haggus is a delicacy, when in fact it is just the parts of meat that nobody else would eat

^^^or like country ham - which I and lots of folks from the Southeast love, but most other people think is horrible. More for me!
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