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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, 05:34 PM   #31
barbefunkoramaque
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Originally Posted by Bigmista View Post
I separate because some of my customers ask for only lean brisket and others ask for the fat-end (some call it the booty end). Also in competitions, I cook the whole brisket but I only turn in slices from the flat because it looks better.
I never quite object to spearating fopr this reason... just the use of the premium "Booty Meat" for burnt ends. Of course, this is fine at home. And frankly I am the type of guy that complains about you doing it but growls at you if you try to take your burnt ends back. LOL MMMMMM

Hey, Neil, after all, you got to separate it because how can you attack a Booty [sic] of you don't attack from the back?
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Unread 10-14-2009, 09:02 PM   #32
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I never quite object to spearating fopr this reason... just the use of the premium "Booty Meat" for burnt ends. Of course, this is fine at home. And frankly I am the type of guy that complains about you doing it but growls at you if you try to take your burnt ends back. LOL MMMMMM

Hey, Neil, after all, you got to separate it because how can you attack a Booty [sic] of you don't attack from the back?
To the rear! March!

Here's a toast to the Booty!
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