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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 01-19-2012, 04:05 PM   #16
razrbakcrzy
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No mopping here either. it's a waste of heat, smoke and time.. Monitor temp, meat and cooker and get after it....
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Unread 01-19-2012, 04:11 PM   #17
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Quote:
Originally Posted by Bogus Chezz Hawg View Post
I agree with all suggestions here. Personally I only slice brisket to order when I'm serving it. Also I serve sauce on the side only.
Now normally I'd be all for slicing right at serving time. But do you think it would be best to store the whole unsliced brisket flat in the fridge, then heat it up in the oven and slice to serve?

I didn't consider that one.

Clearly - I want the best tender BBQ for serving time and will do anything to get it (other than starting this project at 1am on Sun morn!)
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Unread 01-19-2012, 06:18 PM   #18
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I picked up my brisket.

Here is a picture of my 3.5 lb brisket. I got one where I could visibly see about 1/4 inch of fat on the bottom. This is the best I could get.
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File Type: jpg brisket.jpg (27.7 KB, 26 views)
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Unread 01-19-2012, 07:31 PM   #19
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Hmm, I just realized that 3.5 lbs is quite small isn't it. This brisket could be done after about 6 hours.
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Unread 01-20-2012, 12:19 AM   #20
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thats farkin expensive for 3.5 lbs! glad i dont live in baltimore with those prices
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brisket, butt over brisket, costco

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