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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-15-2013, 07:01 PM   #16
Bludawg
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Slice it across the grain next time Looks more like a Flat to me. Point has different grain structure.BWTFDIK
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Old 06-15-2013, 07:11 PM   #17
BBQfirefighter148
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i thought it was a flat also but the butcher swore it was a point. still was very good. across or with grain?
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Old 06-15-2013, 07:23 PM   #18
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Across the grain
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Old 06-15-2013, 07:42 PM   #19
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i will do that next time thanks
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Old 06-15-2013, 09:43 PM   #20
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Beautiful bark, nice smoke ring, but it looks a little dry. How was the actual taste and tenderness?
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Old 06-15-2013, 09:51 PM   #21
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Nice smoke ring. How did it taste?
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Old 06-16-2013, 07:14 AM   #22
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taste was great, got good bark from it, was a little tougher than i would of like but all in all it was good
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