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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 07-28-2013, 02:51 PM   #16
wq120
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do you eat the outside with burnt black stuff or take them off? thanks
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Unread 07-28-2013, 02:57 PM   #17
SmittyJonz
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Why did each brisket get its own smoker? Because they were seasoned differently?
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Unread 07-28-2013, 03:14 PM   #18
Ponty56
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My father in law wanted to cook each one with a different wood
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Unread 07-28-2013, 03:16 PM   #19
Ponty56
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Quote:
Originally Posted by wq120 View Post
do you eat the outside with burnt black stuff or take them off? thanks
That's not really burnt its called bark, the reason its so dark is because of the smoke for 11 hours. Some people will wrap the meat at a sertain point to keep it out of the smoke, its mostly personal preference I think.
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Unread 07-28-2013, 03:20 PM   #20
SmittyJonz
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Quote:
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My father in law wanted to cook each one with a different wood
Yup yup yup - I missed that part -lol - now I see it.
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Unread 07-28-2013, 03:29 PM   #21
criffaaa1
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those are some great looking briskets.
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Unread 07-28-2013, 05:53 PM   #22
Ponty56
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Thank you! Its allot of work but totally worth it when everyone tells you how good it is!
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Unread 07-28-2013, 06:46 PM   #23
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Looks awfully good to me!
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