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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 11-17-2013, 04:35 PM   #16
Full Fledged Farker

Join Date: 10-19-08
Location: St. Louis, MO

Nicely done, enjoy!

Backwoods Pro Jr.
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Old 11-17-2013, 06:15 PM   #17
Knows what a fatty is.

Join Date: 09-05-13
Location: Chapel Hill, NC
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Well, overall I was pleased. The burnt ends were excellent. The point end of the flat was very good. However I wonder if I trimmed too much fat off the cap on the thin end. It was tough. So much to learn. That's okay - chili this week to use that section.

Lots to learn, already there are several changes that I'd like to make. I really appreciate the help. Thank you all!
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Humphrey's Qube'd Pint, WSM 22 & 18.5, Broilmaster D3 natural gas (in-ground), Weber OTG (upgraded silver), Smokey Joe Gold, Stoker ATM, Maverick ET-733 & 732 thermometers and Red Thermapen
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Old 11-17-2013, 06:28 PM   #18
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Join Date: 06-15-11
Location: Tyler, Tx

Looks like you are an official brisket cook now
Klose Mobile Pit, Weber OTG, 2 UDS
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Old 11-17-2013, 10:27 PM   #19
Knows what a fatty is.
Join Date: 10-20-13
Location: Northwest ar

Looks good love the way a cooler full of freshly smoked meat make the house smell when opened
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Old 11-17-2013, 10:35 PM   #20
is One Chatty Farker
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Join Date: 08-20-13
Location: Odessa, TX

yuhhh did gooood kid....
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Old 11-17-2013, 10:43 PM   #21
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

I hear ya on all that - one thing I'm noticing is the slices are pretty thick. Thick slices are good for really, really tender brisket. If the flat is a little tougher, thinner slices are much better. Make sure you're cutting across the grain. That said - brisket is farking awesome for chili - in fact I'll be doing one soon just to get my chili on. I will be eating the point of course. It may not even make it inside the house.

Nice cook there - IMO you're on the right track and have a lot of great brisket cooks ahead.
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Old 11-17-2013, 11:38 PM   #22
Diesel Dave
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Join Date: 08-23-13
Location: In the woods

Fine lookin briskey right there
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