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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 02-06-2013, 10:47 AM   #31
sikmix
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Yes I need to put some burnt end in the box. The last comp I was at they didn’t turn out good enough, so I thought it could hurt my score

heres a pic of the box i turned in
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File Type: jpg brisket havasu.jpg (86.2 KB, 68 views)
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Old 02-06-2013, 11:30 AM   #32
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Good looking box - where do you buy your brisket????
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Old 02-06-2013, 12:33 PM   #33
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I got this one from restraunt depot
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Old 02-06-2013, 02:08 PM   #34
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For years I bought my briskets from Sams Club and last year I worked out a deal with guy who owns a local restaurant. He serves a great brisket sandwich and he orders them from a select butcher over in Alabama. The meat was complete night and day difference and so was the price. The marbling in the meat looks so much cleaner and more defined.
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Old 02-06-2013, 02:12 PM   #35
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Looks like a damn fine brisket!
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Old 02-06-2013, 02:17 PM   #36
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Both look great, very nice job!
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Old 02-06-2013, 02:52 PM   #37
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I'd smash that box like Dirk Diggler.



Looks great to me!
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Old 02-06-2013, 09:01 PM   #38
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Thanks!! Wow big Ron we use your rub in our comps. Great stuff
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Old 02-07-2013, 06:43 AM   #39
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looks mighty fine 9.5
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