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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, 02:01 AM   #76
SmokinAussie
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Well, the main thing is that we know know how to butcher a brisket. Now all I need is a walk in fridge, a block and tackle, a big stainless steel table and some decent knives, and I'm in business!

Cheers!

Bill
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Unread 05-30-2013, 08:07 AM   #77
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Quote:
Originally Posted by SmokinAussie View Post
Well, the main thing is that we know know how to butcher a brisket. Now all I need is a walk in fridge, a block and tackle, a big stainless steel table and some decent knives, and I'm in business!

Cheers!

Bill
You can make your own walk in with one of these. They work really well!

http://www.storeitcold.com/index.html
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Unread 06-01-2013, 08:39 AM   #78
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I have another useful tool if you have and iPad or iPhone.
Buy LaFrieda Meat App - it cost $5.49 and amongst many other features it provides a detailed description of the brisket and shows how to extract it. Tell you how to cook it too.
John
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Unread 06-04-2013, 05:05 PM   #79
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Bill, when are you doing yours?
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Unread 06-04-2013, 08:17 PM   #80
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Maybe Bucc, Titch, Bill and others having a problem should fly to Sydney. Victor Churchill does run a variety of classes including beef butchery. I can arrange that one of their classes gives particular attention to removal and preparation of the brisket. You can take photos/ videos as you view then go home and show your butcher. Of course you will need a butcher that dresses whole carcasses! We could share a meal or two. Titch could have a Fosters, Bucc & I could enjoy a good red or two and Bill will need to tell what he likes!!!!
John
I'd be in on this, and I'd stay longer because I have a strong feeling I would get quite an education in Sydney with JHB as a guide!

My next trip over, if this doesn't happen, I'm looking you up brother!
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Unread 06-04-2013, 08:19 PM   #81
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You are in. Both Bucc & I like red but also drink the occasional single malt ( or three).
John
I've never stopped at three, that will be new!
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Unread 06-09-2013, 05:54 PM   #82
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Did the second one for a family lunch yesterday, used more smoke and didn't get any pictures.
The Family was most impressed.
again just Followed Bigabytes tutorial, used Mustard then basic meat seasoning.
I can understand the American Obsession with Brisket.

http://www.bbq-brethren.com/forum/sh...isket+tutorial

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Unread 06-13-2013, 02:03 AM   #83
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Great with Gravy in a Roll, very filling piece of meat, reheated in a Vac bag

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Unread 06-13-2013, 03:32 AM   #84
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Bill, when are you doing yours?
Looking at what's been going on, I really need to do my first one this weekend. I had plans to inject and stuff... but after what you two have done, I believe I might just do it simple in the WSM like you fellas.

I'll be soooo p!ssed off if it turns out dry, since we've all got the same briskies... you blokes are a hard act to follow....
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Show me smoking and grilling LAMB for an ALF Award!
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Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

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Unread 06-13-2013, 05:35 AM   #85
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Quote:
Originally Posted by SmokinAussie View Post
Looking at what's been going on, I really need to do my first one this weekend. I had plans to inject and stuff... but after what you two have done, I believe I might just do it simple in the WSM like you fellas.

I'll be soooo p!ssed off if it turns out dry, since we've all got the same briskies... you blokes are a hard act to follow....
Yeah they are a tough act to follow, but the WSM is basically fool proof for brisket. If you are feeling your oats... remove the waterpan and go UDS style on it.
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