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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 11-17-2004, 07:17 PM   #16
BigAl
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What I know about Brisket is......they are farking great.....thanks to tips on this site!!!!!!!
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Unread 11-17-2004, 08:37 PM   #17
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I got 3 in my freezer - not for long though.
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Unread 03-24-2005, 10:07 PM   #18
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only 3! i've had about.. 6 in mine since the sale in december... should come in handy this spring..
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Unread 03-24-2005, 10:24 PM   #19
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Quote:
because the Mennonite farmers around here raise the best beef in the world
did i mention my gf's an ex-meteorite (mennonite.. i just tease her bout it) from holmes co., Ohio.. she makes a helluva amish-style turkey and her folks have a decent herd.. the kids (she has 10 siblings) named the family pet cow 'chuck'... lol.
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Unread 07-24-2010, 10:24 AM   #20
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Quote:
Originally Posted by Bigmista View Post
Wow. I haven't had the nerve to try a brisket. Hate waste a good piece of meat with my ineptitude. But you guys make me really want to try one. Now I just have to find the time...
You should suck it up and try a brisket. Who knows, you may even create a cult following for your brisket out there on the Left Coast!
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Unread 07-24-2010, 11:22 AM   #21
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Nah, it'll never work out there.
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Unread 07-24-2010, 02:24 PM   #22
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My first few tries at brisket were pitiful. I couldn't figure out why everybody raved about brisket. Then I got one right, and now it is my favorite meat to smoke.
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Unread 07-24-2010, 02:42 PM   #23
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Quote:
Originally Posted by drbbq View Post
Here's the deal. Beef brisket begins to break down at 160 and it begins to dry out severely at 180.
<snip>
Take the brisket slowly to 190
Sorry, but I'm a confused newbie.
If it's severely dry at 180, why cook it to 190??
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Unread 07-24-2010, 03:59 PM   #24
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Well you kind of changed my words around.

Begins to dry out
and
It's severely dry
aren't the same thing.
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Unread 07-24-2010, 04:25 PM   #25
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Quote:
Originally Posted by BigBelly View Post
Mista, brisket is the most rewarding cut of meat to Q. Jump right into it and have at it brother. You'll be ok as long if you have the day set aside to cook it.
Yeah Bigmista you betta listen to this guy. LMAO LOL

You should really just try and cook one.
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Unread 07-24-2010, 04:30 PM   #26
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As I look at Docs post... is it any wonder my my Church Brisket is phenomenal? I hold it in my food warmer set at 170-180 from about 9, Saturday night until I get in the Church to slice it for the lunches at about 8 the next morning.

I also pull before the flat is tender too.

I will have to admit I do not however get the IT to 190 "slowly." I get maybe 50 or so packers to whenever the flat just begins to relax in about 6 hours. That LOOOOONG ride makes then entirely different animals.


Thanks for once again telling people about CAB briskets.
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Unread 07-26-2010, 03:02 PM   #27
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Maybe I'll give it a shot.
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Unread 07-29-2010, 02:52 PM   #28
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Quote:
Originally Posted by Bigmista View Post
Maybe I'll give it a shot.
There ya go, don't be afraid to try new things and challenges you never know where life might lead you if you just take a little risk
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Unread 07-29-2010, 03:28 PM   #29
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This is an informative AND hopeful thread. Hearing Bigmista say back then that he'd never even cooked a brisket and now knowing that he's king of the L.A. area Q in encouraging. Gotta love the Brethren!
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Unread 07-29-2010, 09:35 PM   #30
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Quote:
Originally Posted by Samichlaus View Post
This link looks pretty cool. I'd be interested to see what the forum collective thinks.


http://www.cookbookonline.com/Brisket.pdf
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