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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 09-22-2013, 12:01 PM   #1
SmittyJonz
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Default Guess that Cut.......Pron........Live Action

Can you guess What the Smitty is Smoking? At 300*ish......


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Old 09-22-2013, 12:06 PM   #2
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A brisket cut in pieces?
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Old 09-22-2013, 12:09 PM   #3
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Your part way there Ron - my first brisket flat under that Bacon.....

Oh and Lighter Fluid Nazis I DID use lighter fluid to start my Charcoal Chimney
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Old 09-22-2013, 12:14 PM   #4
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brisket flat under the bacon, beef short ribs on the left, and I'm not sure what the top right one is but kind of looks like a chuck steak.
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Old 09-22-2013, 12:20 PM   #5
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Quote:
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brisket flat under the bacon, beef short ribs on the left, and I'm not sure what the top right one is but kind of looks like a chuck steak.
Ding Ding Ding - Two plates of Beef Short Ribs and a Brisket Flat - my first time for either so one plate of ribs got same Rub as Brisket and the other got A Steak Rub ---- Hope these turn out good cuz this cook is costing more than double $ what a typical 15 lb packer cook costs.......

Ill post pics thru the cook and end results tonite.

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Old 09-22-2013, 12:27 PM   #6
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Beef ribs are worth the money! Lately I have been biting the bullet and buying them because they are so friggin awesome. I think I have the feel now for when they are truely done and I found out I like rub I use on briskets on the short ribs the best.

I have 4 short rib plates waiting in the fridge for me for this friday.
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Old 09-22-2013, 01:24 PM   #7
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mmmm looks good... That'll be tastier than the hot dogs i have on. LOL, at least i have a rib eye dethawing for dinner.
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Old 09-22-2013, 01:29 PM   #8
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I don't care...just cook some up and send it this way! :)
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Old 09-22-2013, 01:42 PM   #9
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1 hr in





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Old 09-22-2013, 01:55 PM   #10
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You've ruined them! Bacon doesn't go with brisket at all!





nice grate full of meat you got there

How do you feel about the meat pushed together in the middle like that? I have always thought it was better to have air movement around each chunk of meat.
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Old 09-22-2013, 01:56 PM   #11
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2 hrs in - do I wrap them in Butcher paper like a Brisket?

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Old 09-22-2013, 02:05 PM   #12
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Quote:
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You've ruined them! Bacon doesn't go with brisket at all!



Yup. Better send it all on over my way so I can properly dispose of that for you.
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Old 09-22-2013, 02:05 PM   #13
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Yeah man, wrap 'em up!
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Old 09-22-2013, 03:02 PM   #14
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3 hrs in I just wrapped all of it......

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Old 09-22-2013, 03:09 PM   #15
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Looking good, the bacon escaped
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