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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 11-17-2013, 04:35 PM   #16
Braddog
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Nicely done, enjoy!

Cheers,
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Unread 11-17-2013, 06:15 PM   #17
Erle
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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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Unread 11-17-2013, 06:28 PM   #18
ChickenWang
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Looks like you are an official brisket cook now
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Unread 11-17-2013, 10:27 PM   #19
Rockycoon
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Looks good love the way a cooler full of freshly smoked meat make the house smell when opened
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Unread 11-17-2013, 10:35 PM   #20
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yuhhh did gooood kid....
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Unread 11-17-2013, 10:43 PM   #21
gtr
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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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Unread 11-17-2013, 11:38 PM   #22
Diesel Dave
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Fine lookin briskey right there
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