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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 04-22-2013, 02:40 AM   #16
AussieTitch
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Looks great, do you trim just for the looks or another reason ?
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Unread 04-22-2013, 03:04 AM   #17
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Beautiful Brisket ya got there RonL! Am I the only one that thinks the trimmed brisket in the second picture kind of looks like a skinned piglet? Just tilt your head towards your right shoulder and look at that pic again. The "strange" point looks like the snout on a pig!!!
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Unread 04-22-2013, 03:38 AM   #18
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that's true beauty right there.
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Unread 04-22-2013, 05:17 AM   #19
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Quote:
Originally Posted by BobBrisket View Post
I'm letting mine rest as I type. Wanted to try out a couple things. It will make for dinner plates for the week. Brisket has gotten crazy expensive

Bob
Crazy expensive? Didn't I just see you paid $1.99/ pound? Double that and then some for brisket here.

Good looking brisket you have there Ron. We are doing one Saturday, hope it turns out half as good.
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Unread 04-22-2013, 06:39 AM   #20
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Looks really good Ron
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Unread 04-22-2013, 07:45 AM   #21
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A work of beauty right there......good good stuff!

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Unread 04-22-2013, 07:58 AM   #22
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Turned out well! I want some!
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Unread 04-22-2013, 08:03 AM   #23
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Mighty fine lookin brisket !
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Unread 04-22-2013, 08:21 AM   #24
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i hit it! Done got me a hankerin' for some brisket!
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Unread 04-22-2013, 09:38 AM   #25
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Quote:
Originally Posted by AussieTitch View Post
Looks great, do you trim just for the looks or another reason ?
Well... Yeah... Sort of

There is a method to my madness :) There was quite a bit of fat and silverskin on the meat side of the flat, so I got rid of all that so the rub is in contact with the meat. Also, there is some hard fat in the area between the point and the flat that just doesn't render, so I trimmed that off. Also, the point has a lot of internal fat so I trim the fat on the point aggressively both to reduce the amount of grease left in the drip pan on the FEC and to get the rub in contact with the point meat.

Finally, the dangly bits that the butcher should have cut off will just turn into jerky so I took those off as well.
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Unread 04-22-2013, 09:42 AM   #26
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Looks good, what did you glaze it with?
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Unread 04-22-2013, 09:52 AM   #27
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Well....that look just......just......NASTY. Gross. Altogether inedible.

Sure glad I didn't have to endure eating that.






OH, OK.....I just licked the screen.



Beauty Ron!
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Unread 04-22-2013, 10:06 AM   #28
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Quote:
Originally Posted by JS-TX View Post
Looks good, what did you glaze it with?
A little sauce that was in the fridge (Spicewine Blue Collar) thinned with some of the liquid from the foil. As I look at the last pic I should have thinned it a little more.
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Unread 04-22-2013, 10:10 AM   #29
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Looks pretty darn tasty from here! Cheers!!!
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Unread 04-22-2013, 10:29 AM   #30
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I need to do a brisket one of these days
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