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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 08-22-2010, 01:51 PM   #61
Paulie G.
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I'm deeply sorry for your loss.
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Unread 08-22-2010, 04:43 PM   #62
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I just saw your post and picture of your Brisket. I actually believe I threw up in my mouth. I can't get that first picture out of my mine and I am sure I am going to have nightmare's about this. It looks like something you would see at an autopsy. But kudos on the great comeback and save. Feed that to the wild cats and I am sure they will leave the neighborhood. Good Luck

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Unread 08-22-2010, 05:04 PM   #63
jestridge
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Maybe it would do in chili, stwe or a hash.
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Unread 08-22-2010, 07:27 PM   #64
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Yep, I've seen something similar first hand...except mine was at a competition in 2007...I got the grand idea to add tenderizer to my injection....I start my flats out fat cap up and flip over after about 4 hours....at the flip, all the flats nicely divided themselves into 3 pieces...FARK!!! The worst part was the taste and tenderness...it seemed the more you chewed, the bigger the bite got in your mouth....no choice but to turn in or disqualify myself....so we put 3" long slices in the middle of the box and filled the outside edges with chunks and turned it it...fully expecting to come in DAL! 34 teams this contest and the brisket came in 29th...WTF??? There were 5 entries WORSE than mine?? You got to be Chittin' me!
That was the LAST time I've used tenderizer....the next year at this same contest we were 1st in brisket with a near perfect score.

Yea, brother, I've been there.....nice recovery with the Tri Tip!
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Unread 08-22-2010, 09:12 PM   #65
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Alright..

Why does my name pop up in every brisket nightmare thread.

There was that ONE brisket I cooked to perfection last year, remember? C'mon, you remember!
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Unread 08-22-2010, 09:18 PM   #66
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Well Shane, I'm sure its safe to assume that from now on, it will be my name that is mentioned when bad brisket happens!

There is no way that your brisket could have been remotely close to this mess... And even if it was on par, I doubt you farked up anywhere close to 100lbs of it!
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Unread 08-25-2010, 10:20 AM   #67
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Quote:
Originally Posted by jestridge View Post
Maybe it would do in chili, stew or a hash.
Sorry man - NO WAY! This stuff was so horrible that if you even got a small amount of the mush mixed in with a bite you would spit it out!
I would really hate to ruin a pot of chili trying to save some crappy brisket!

Quote:
Originally Posted by Solidkick View Post
34 teams this contest and the brisket came in 29th...WTF??? There were 5 entries WORSE than mine?? You got to be Chittin' me!
That was the LAST time I've used tenderizer....the next year at this same contest we were 1st in brisket with a near perfect score.

Yea, brother, I've been there.....nice recovery with the Tri Tip!
LOL, that's jacked up when what you would consider unedible, scores better than someone else's pride & joy (presumably).



I have a confession to make... this wasn't the first time I've liquified brisket... However! This time was unintentional, the first time though - It was the first brisket I'd ever done and long before I'd discovered this great site.
All I'd ever heard about brisket is that it was one tough SOB to get tender and had to be cooked forever to get there.
I figured I'd give it a little help. Injected a flat with a beef broth concoction thru the ends and sides and let it sit overnight.
smoked it at 250* till it seemed tender, pulled it off let it rest.

It looked beautiful, great bark and color... Sliced it open and I could literally scoop the center out of it with my finger... it looked like a brisket doughnut. That was bad, but only 1 flat and just for me, not 200 peeps!
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Unread 10-15-2010, 10:30 PM   #68
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Great thread here - I've been asked by many customers and now I've got pics to show them. Glad everything worked out well in the end.
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Unread 10-15-2010, 11:18 PM   #69
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Man, what a horrible freak show, and a great save! That brisket looks like some sort of PSA for VD.
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Unread 10-16-2010, 01:07 PM   #70
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Quote:
Originally Posted by yelonutz View Post
Sounds like brisket tacos for the next few months!

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Or the neighborhood dogs will eat well for a while.
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Unread 10-16-2010, 05:18 PM   #71
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Quote:
Originally Posted by txschutte View Post
Alright..

Why does my name pop up in every brisket nightmare thread.

There was that ONE brisket I cooked to perfection last year, remember? C'mon, you remember!
No......
Can't say that we do.
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Unread 10-16-2010, 08:17 PM   #72
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yikes... but nice save
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Unread 10-16-2010, 08:46 PM   #73
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One bright note, that brisket had a really nice smoke ring...

Note to self, sell stock in Kroker meat tenderizer...
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Unread 10-16-2010, 09:16 PM   #74
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mmmm, mush. I would mix it in a blender like a milk shake and then add sauce to it. mmm BBQ milk shake.

But seriously that sux. I would have hit my head in the turkey fryer if this happened to me... Tri tip eh.. Doesnt that taste like liver? Thats not an insult, but rather an actual question.

thanx
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Unread 10-17-2010, 08:51 AM   #75
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You shoulda saved the(BAD) brisket for those IDIOTS that wanted well done TriTip.They woulda never known the difference!
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