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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-28-2013, 03:25 PM   #16
Fatback Joe
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Quote:
Originally Posted by deguerre View Post
Wait. You cook?
No, I just took some pictures from elsewhere on the net and concocted the brief story to go with it.

Thanks for calling me out.
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Old 01-28-2013, 03:40 PM   #17
viggysmalls
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Man, that sure does make me jealous. One of these days I'll get the handle on brisket, I swear, guys! And I'll for sure post pr0n for proof.
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Old 01-28-2013, 03:59 PM   #18
buccaneer
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Ive never had brisket and you sir, are not helping!
looks sensational!!!
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Old 01-28-2013, 04:20 PM   #19
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I think I just went #3!
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Old 01-28-2013, 04:25 PM   #20
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Quote:
Originally Posted by buccaneer View Post
Ive never had brisket....

WHAT??????????
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Old 01-28-2013, 04:37 PM   #21
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Great looking brisket and sandwiches. You've convinced me a brisket needs to go down this weekend. Thanks!
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Old 01-28-2013, 05:06 PM   #22
buccaneer
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Quote:
Originally Posted by buccaneer
Ive never had brisket....
Quote:
Originally Posted by daninnewjersey View Post
WHAT??????????
Sad but true.
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Old 01-28-2013, 08:34 PM   #23
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That's a great looking brisket Joe! I'd take your kid's share of the burnt ends.
Hope you are feeling better. :)
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Old 01-28-2013, 08:56 PM   #24
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Great cook!!!!
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Old 01-28-2013, 09:17 PM   #25
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Quote:
Originally Posted by buccaneer View Post
Sad but true.
You really need to do something about that.
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Old 01-28-2013, 09:19 PM   #26
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I'd hit that for sure!
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Old 01-28-2013, 09:22 PM   #27
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Nice lookin smoke ring there!!! Brisquet is whats on tap this weekend!
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Old 01-28-2013, 09:22 PM   #28
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Nice piece of meat that you cooked to perfection. It is so hard to find a packer with a flat more than 3/4" thick. Very nice!
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Old 01-28-2013, 09:40 PM   #29
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I'm sitting here with a ready supply of kleenex and Halls mentholyptus. I feel your pain.

The brisket looks great. I leave a lot of fat on mine because it's my favorite part. It can always be trimmed after the cook. (If really necessary.)
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Old 01-28-2013, 09:51 PM   #30
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That sandwich is a monster. The brisky looks great 315 is great for brisky IMHO
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