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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 06-12-2013, 07:49 AM   #61
twinsfan
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Hope you like it bucc! Enjoy
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Unread 06-12-2013, 07:52 AM   #62
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...Half a yard full of crap to cook on like everybody else...

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Unread 06-12-2013, 07:54 AM   #63
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Quote:
Originally Posted by twinsfan View Post
Hope you like it bucc! Enjoy
Well now. Howdy twinsfan! Where you been?
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Unread 06-12-2013, 09:14 AM   #64
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Sorry for the wait fella's.
Some of these were involved


Then there was lunch, Lamb burgers

While that was taking place, this was happening inside the keg

See why I tied it, as it cooked it tried to straighten out.
Ha, fooled it!

Now when all was said and done, I am happy with my first ever effort.
It isn't perfect, I have a long way to go.
I am still unclear on how to remove the point, I screwed that up.
This gave me a stroke trying to slice with swirly grains!





I got there in the end, and will leave the point in the fridge to figure out tomorrow



One bite of the sliced brisket and I knew this is a rich rich meat, so for our late dinner I made simple sangers with pickled onion to cut that richness, and it was bloody good!

Thank you guys for all the help and guidance.
As always, best forum on this planet!


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Unread 06-12-2013, 09:39 AM   #65
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This looks awesome Buccs!!! Wish I could say my first attempt looked as good. I dare it tasted delish as well.

Brian
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Unread 06-12-2013, 09:47 AM   #66
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Looks like it turned out great!
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Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
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Unread 06-12-2013, 09:52 AM   #67
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Looks great. To remove the point, just follow the fat vein that is between it and the flat. Start on the side where the fat is widest and start splitting there.
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Unread 06-12-2013, 10:00 AM   #68
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Lookin' good buccs. Glad to hear it was worth the wait.
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Unread 06-12-2013, 10:07 AM   #69
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DAMN BUCCS! Sure that's your first?
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Unread 06-12-2013, 10:09 AM   #70
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Looks good, Bro! Glad the cook went well and you got to enjoy a BBQ treasure. It can take a few cooks before you feel you've got brisket figured out.
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Unread 06-12-2013, 11:08 AM   #71
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Nice job Buccs. I think you're getting the hang of it already.
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Unread 06-12-2013, 11:17 AM   #72
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Nice work Bucc! That's a great first brisket.
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Unread 06-12-2013, 11:31 AM   #73
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Nailed it!
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Unread 06-12-2013, 12:18 PM   #74
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Looks great!!
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Unread 06-12-2013, 01:36 PM   #75
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That's why I love my keg. First brisket I did turned out perfect too.
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