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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 03-06-2009, 09:22 PM   #31
BigAl
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Quote:
Originally Posted by Weiser View Post
Excellent post Chris! I too wish that I had read this years ago,
would have made things much easier.
I question the fat side down thing, makes no sense to me
but as you said, not everyone agrees.
Nice job, thanks.

Weiser
I questioned fat side down also ,,,,until I tried it and it is better,,live and learn
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Unread 03-06-2009, 09:30 PM   #32
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Quote:
Originally Posted by The_Kapn View Post
Chris,

Fantastic post!
And you did it without talking down to folks.
Well done!

The only thing I would add is:
I have found that when the brisket is properly done, you can take a gloved hand and seperate the point from the flat without using a knife.
It is so predicable that I can tell the finish texture from just that test. If I have to use a knife, they come out "under-done"

This stops any problems with cutting flat or point accidently and mixing them up. Each portion is clearly defined and YUMMY!

Great Job!

TIM
No chit.....great information and visuals. Since I rest the flat for 2 or 3 hours, while the point is finishing out on the pit, I generally use the back side of a knife when separating the point. This keeps the moisture loss to a minimum.
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Unread 03-06-2009, 11:07 PM   #33
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This kind of post is the reason that this site is the best Q site in the world... Fantastic post, that took alot of thought and effort that folks can use and learn from. Thank you, much.
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Unread 03-07-2009, 04:57 AM   #34
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Good job bro, if that was anywhere close to where I am, I be all over it like a duck on a June bug.
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Unread 03-07-2009, 05:11 AM   #35
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Outstanding fellow Kansan. I'd like to buy you a brew sometime for all the great work!
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Unread 03-07-2009, 05:53 AM   #36
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This is what I'm talking about when I welcome a new member in Cattle Call: "....enjoy what you learn and share what you know." Chris has exemplified the Brethren Spirit to the nth degree. Thank you Chris. This just may be the best Brisket post this site has ever had. Need to make a sticky out of this one and 5 stars.
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Unread 03-07-2009, 05:56 AM   #37
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Great Post bigabyte! I will use this for sure.....
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Unread 03-07-2009, 06:24 AM   #38
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This rocks my world!! Great info!!
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Unread 03-07-2009, 08:02 AM   #39
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Quote:
Originally Posted by Neil View Post
This is what I'm talking about when I welcome a new member in Cattle Call: "....enjoy what you learn and share what you know." Chris has exemplified the Brethren Spirit to the nth degree. Thank you Chris. This just may be the best Brisket post this site has ever had. Need to make a sticky out of this one and 5 stars.
I second that. Thank you for taking the time to put that together. Q'ing has really taken off at my office, I have built five UDS's for co-workers who have no or very little experience, and am currently building three more. I typed up a basic instructions on temps, Minion etc. With your permission I'm going to copy this and include it along with giving you full recogition as the author.
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Unread 03-07-2009, 09:58 AM   #40
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Quote:
Originally Posted by HoosierTrooper View Post
I second that. Thank you for taking the time to put that together. Q'ing has really taken off at my office, I have built five UDS's for co-workers who have no or very little experience, and am currently building three more. I typed up a basic instructions on temps, Minion etc. With your permission I'm going to copy this and include it along with giving you full recogition as the author.
Go right ahead and use it. Hope it helps.
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Unread 03-07-2009, 02:41 PM   #41
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I just finished looking around the internet for something on briskets and couldn't find anything I liked before coming back home to look and what did I find...........WOW, Thanks so much!!
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Unread 03-07-2009, 03:47 PM   #42
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Quote:
Originally Posted by Neil View Post
This just may be the best Brisket post this site has ever had. Need to make a sticky out of this one and 5 stars.
I was thinking the same thing as I was readiing it. Thanks a lot Chris! Awesome thread!

Maybe this will be the year when my briskets get a lot better.
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Unread 03-07-2009, 05:10 PM   #43
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Thank you, sir!
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Unread 03-07-2009, 06:37 PM   #44
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awesome reading and easy to understand...thanks
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Unread 03-07-2009, 07:53 PM   #45
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That is an outstanding tutorial! It would have saved me a lot of heartache & pain if you had posted it a couple of years ago. My brother got his first smoker about a month ago, & I e-mailed him your "instruction manual." He's as dumb as a box of rocks, so he'll probably still screw it up. Oh well, at least I tried.
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