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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 05-30-2013, 05:21 AM   #271
oxford_sonny
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So i know this thread started 3 yrs ago but having just placed my order for my first brisket with the butcher this is exactly what i needed. Thanks Chris.

Im feeling a bit happier about saturday now, but pray for me brothers... pray for me!!!!!!
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Unread 05-30-2013, 08:51 AM   #272
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Thanks again for this post, did my best brisket over the holiday.








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Unread 05-30-2013, 09:24 AM   #273
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Quote:
Originally Posted by Barbarian View Post
And the Mad Scientist of BBQ strikes again!!!!!!!!
Great tutorial.
You need to build a drum so you don't have to fold them thangs in half though, lol.
Can't believe I'd never posted in this thread. So I quoted Jerry in rememberance. We miss you Barbarian. Rest in peace my brother.
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Unread 05-31-2013, 12:59 AM   #274
ttownrocks
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Thanks to you I am now ready to try and cook a brisket! I have always been scared to try it but I am ready now.
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Unread 05-31-2013, 08:39 AM   #275
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Bigabyte, I'd like to thank you man for posting this. I've come back to it a coule times to re-read your first post. This is truly one of the most informative, worthwhile posts I have ever read. Period.
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Unread 05-31-2013, 05:07 PM   #276
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Quote:
Originally Posted by Bob in St. Louis View Post
Bigabyte, I'd like to thank you man for posting this. I've come back to it a coule times to re-read your first post. This is truly one of the most informative, worthwhile posts I have ever read. Period.
Couldn't agree more, was an easy to follow Tutorial, usually the written sentence is Mumbo Jumbo to me
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Unread 05-31-2013, 06:41 PM   #277
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Quote:
Originally Posted by WooPig View Post
Thanks again for this post, did my best brisket over the holiday.


That looks outstanding. Since you posted that in the tutorial thread will you share you technique to be that moist?
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Unread 05-31-2013, 07:46 PM   #278
Bob in St. Louis
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Quote:
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That looks outstanding. Since you posted that in the tutorial thread will you share you technique to be that moist?
Speaking for myself...of course....
I'm thinking he had a drip pan under the meat while smoking it. Just before the pic was taken, he poured the liquid over the top.
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Unread 05-31-2013, 10:23 PM   #279
komatoez
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Thanks for this tutorial. I want to do my first brisket soon and this will be a great help.
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Unread 06-01-2013, 08:48 AM   #280
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Thank you sir, well done!!
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Unread 06-01-2013, 08:53 AM   #281
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Quote:
Originally Posted by Bob in St. Louis View Post
Speaking for myself...of course....
I'm thinking he had a drip pan under the meat while smoking it. Just before the pic was taken, he poured the liquid over the top.
Bingo! I followed the tutorial almost exactly. The brisket was very tender and moist; had a hard time slicing because it was so tender. I brushed the drippings over the slices before the pic. I didn't trim fat at all and had fat cap up.
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Unread 06-06-2013, 03:57 PM   #282
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Great Tutorial! Simple and to the point. Thanks!
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Unread 06-16-2013, 12:28 PM   #283
ryoung
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..very helpful tutorial for the neophytes...
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Unread 12-19-2013, 04:34 PM   #284
Bob in St. Louis
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I'll be doing my second brisket this weekend and came back to this thread for a refresher.
It's such a great thread, I wish I could "thank" it twice.
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Unread 12-19-2013, 05:23 PM   #285
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Thanks for the tutorial. I'll be smoking my 2nd brisket ever for Christmas and this will definitely help!
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