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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-14-2009, 01:09 AM   #16
Hugh Jorgan
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^^^^^
Bigmista
It's all about what the people want. It is after all why we do it.

Sometimes, I find it easy to get confused when perusing this wonderful, all encompassing forum. There can be quite a bit of difference in the way one must prepare BBQ for the masses, and for the judges, and the way one would prepare the same said BBQ in their own backyard, with and for their family and friends. I like to cook it all together.
I've never made burnt ends, except for the "natural" ones, but I can see how it would be a good vend item. Heck, I did make a whole brisket into a burnt end once when I drank too much and fell asleep.

I never ran a brisket cook until I got my drum. All the brisket cooks I participated in used big gassers too. I wouldn't personally do that again either. But I would for people whose only exposure to BBQ was Tony Roma's, Applebee's or the like.

I regularly cook for myself differently than I do my wife, or mother. I'll do two cuts, seasoned and cooked differently. Some like sliced, some like pulled. You can't make people eat what you like and enjoy it. It's also easy to see being able to offer the "booty brisket" with an optional leaner cut. At home, I usually slice the flat for sandwiches and cube the point for chili, or beans, but people around here think that anything other than ham shanks with bean is a disgrace.
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Unread 10-14-2009, 08:49 AM   #17
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The point is the cut of choice at my house.
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Unread 10-14-2009, 09:02 AM   #18
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Interesting reading, Thanks to all.
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Unread 10-14-2009, 09:52 AM   #19
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Quote:
Originally Posted by Bigmista View Post
The point is the cut of choice at my house.
Ours too!!!

Fat = Flavor

Isnt the point like the Arm-pit of the Cow?????

Dan
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Unread 10-14-2009, 10:24 AM   #20
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I sent my brisket link to my brother who forwarded it on to a friend who made the "best brisket" he ever tasted. I heard from the guy and found out he only does the point. I thought hmmmm.... not quite as impressive as you'd think.
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Unread 10-14-2009, 10:34 AM   #21
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Quote:
Originally Posted by cameraman View Post

I sent my brisket link to my brother who forwarded it on to a friend who made the "best brisket" he ever tasted. I heard from the guy and found out he only does the point. I thought hmmmm.... not quite as impressive as you'd think.
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Unread 10-14-2009, 01:10 PM   #22
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Quote:
Originally Posted by WineMaster View Post
Ours too!!!

Fat = Flavor

Isnt the point like the Arm-pit of the Cow?????

Dan
Nope. Cows don't have arms.
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Unread 10-14-2009, 01:32 PM   #23
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Quote:
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Nope. Cows don't have arms.

LOL true

Leg Pit?????
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Unread 10-14-2009, 01:49 PM   #24
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These are some great threads you guys have put together, I am book marking each one of these.
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Unread 10-14-2009, 02:07 PM   #25
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Quote:
Originally Posted by WineMaster View Post
LOL true

Leg Pit?????

Equating it to yourself I believe it is your pectoralis minor and the flat is the pectoralis major.
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Unread 10-14-2009, 02:07 PM   #26
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Well, I can't say I haven't braised a brisket, but I can say I've never cooked one on a smoker so all the information here is VERY valuable to me and I will be referencing when I do my first. Thanks Bigmista and everyone else in this thread!
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Unread 10-14-2009, 03:41 PM   #27
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These brisket threads are definitely keepers. Thanks to all for sharing your wisdom.
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Unread 10-14-2009, 03:55 PM   #28
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Quote:
Originally Posted by Skip View Post
Equating it to yourself I believe it is your pectoralis minor and the flat is the pectoralis major.
I dont know about that, but I do know that Mista does a great job with his briskets. Thanks again for the info.

Dan
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Unread 10-14-2009, 03:59 PM   #29
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It's all love when it comes to brisket reaching nirvana.
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Unread 10-14-2009, 04:27 PM   #30
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Quote:
Originally Posted by WineMaster View Post
LOL true

Leg Pit?????
Wouldn't that be a crotch?
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God loves BBQ!



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Large and Medium Spicewines
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