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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 02-26-2013, 12:59 PM   #16
Pitmaster T
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Quote:
Originally Posted by yakdung View Post
Ok then, dipping is bad. Don't mention it to the folks standing in this line. Also, no low and slow here. Kind of goes against the Texas BBQ mystique.

http://youtu.be/tSDdCZuA-nY
Mac Donalds has sold more of Mc Rib sandwiches in two years, which are restructured meat products containing a mixture of tripe, heart, and scalded stomach, than the entire city of Lockart sells --- ever.
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Unread 02-26-2013, 01:10 PM   #17
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Quote:
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Mac Donalds has sold more of Mc Rib sandwiches in two years, which are restructured meat products containing a mixture of tripe, heart, and scalded stomach, than the entire city of Lockart sells --- ever.
I should have entered a McRib for the offal throwdown
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Unread 02-26-2013, 02:02 PM   #18
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Under the benefit of the doubt angle, maybe they are just trying to perfect brisket soup?
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Unread 02-26-2013, 02:22 PM   #19
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They've been serving brisket all these years and still haven't learned to cut against the grain?
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Unread 02-26-2013, 02:50 PM   #20
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My brisket process is smoke, simmer, sou vide, microwave and finally george foreman it before serving.
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Unread 02-26-2013, 03:18 PM   #21
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Something is wrong with the video you posted, I keep pressing the play arrow and it wont start.


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They've been serving brisket all these years and still haven't learned to cut against the grain?


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Unread 02-26-2013, 03:42 PM   #22
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Quote:
Originally Posted by Bigmista View Post
They've been serving brisket all these years and still haven't learned to cut against the grain?
That is a common method for cutting briskets at some of the bigger name places in Texas.

The flat is cut like you are used to. The point is then rotated 90deg and cut
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Unread 02-26-2013, 03:43 PM   #23
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https://www.youtube.com/watch?v=sMIlyzRFUjU

Skip to 10:00
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Unread 02-26-2013, 05:18 PM   #24
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They should cook the brisket on a PBC if they wants some good eatin.... Texas style!

Just sayin...
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Unread 02-27-2013, 10:16 AM   #25
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The brisket at Blacks looks absolutely mouth-watering and I had one of those chops at the Coopers in New Braunfels, outstanding.
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Unread 02-27-2013, 11:05 AM   #26
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Quote:
Originally Posted by Will work for bbq View Post
Something is wrong with the video you posted, I keep pressing the play arrow and it wont start.
This is a snapshot of a frame from the video. Go to post # 5 for the entire video.
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Unread 02-27-2013, 11:33 AM   #27
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Sad really. Spend hours of time and hardwork managing temps and burning a clean fire to ruin it in simmering water or whatever.
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Unread 02-27-2013, 11:54 AM   #28
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Quote:
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What kind of smoker does he have?
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Unread 02-27-2013, 11:58 AM   #29
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The Texas Simmer Massacre.
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Unread 02-27-2013, 12:38 PM   #30
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Quote:
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What kind of smoker does he have?
I believe it is one of these:
They are sold at Academy and I believe they are made in Mexico.
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