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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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03-15-2009, 08:40 PM | #61 |
Full Fledged Farker
Join Date: 01-12-08
Location: carlyle, illinois
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great thread and lots of pics. that brisket looks great. keep this thread up top for a while
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03-15-2009, 09:01 PM | #62 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Great thread..
I've added it to the Q-Talk Roadmap
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04-25-2009, 09:44 PM | #63 |
Got rid of the matchlight.
Join Date: 04-11-09
Location: Erin, Tn
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Thanks im ready to try now. Brisket was the whole reason for locating this site in the first place
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05-06-2009, 10:10 PM | #64 |
Found some matches.
Join Date: 06-26-08
Location: St. Peters, Mo.
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Great, Great, Great Post. Thank you for the time.
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05-06-2009, 10:19 PM | #65 |
is one Smokin' Farker
Join Date: 12-22-07
Location: Sacramento, CA
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Phenomenal post, I wish this was around for my first, second, third, forth... I may just have to go for a brisket this weekend thanks to your inspiration.
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WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR] |
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05-06-2009, 11:36 PM | #66 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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great post but i just wish people didn't think brisket is that hard....
take a west(alpine area)texas longhorn brisket w/ skeet & pecan and not get so alton brown on it....well capped meat, case of beer(or 2),salt & pepper.....skeet & pecan & 15 hrs of nothing to do but watch the stars & beers,& meat around 250...(little league fundraiser mod)....wrap & rest on the low end of the pit for a couple- serve @ noon...if the end slice of the flat is fatty or tough- trim more or slice thinner .. the flat point(burnt ends) go in the pintos..... depends on the cut-always....
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Blues_n_Cues BBQ Concessions & Catering |
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05-07-2009, 09:31 AM | #67 |
is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA
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Now that sounds like someone from Sul Ross! Now you forgot the part about watching for the dang rattlers on the asphalt while your getting rid of all that beer!
Nice post, sure would be nice if someone did one like it on sausage making!
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[B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B] |
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05-07-2009, 09:52 AM | #68 |
Knows what a fatty is.
Join Date: 03-31-09
Location: Cape Cod MA.
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Nice Brisket!!! No wonder I fat when Im not cooking Im sitting here looking at pron
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05-07-2009, 10:05 AM | #69 |
Full Fledged Farker
Join Date: 09-19-08
Location: Saline, MI
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Awesome tutorial!
I'm planning on doing my first (4) this weekend and I've already read this once for each brisket.
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05-07-2009, 10:26 AM | #70 |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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Well laid out and to the point. KISS, can't get any better than that! Great JOB
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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
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05-07-2009, 11:14 AM | #71 |
Is lookin for wood to cook with.
Join Date: 05-05-09
Location: Warren, MI
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Nice, I plan on doing my first this weekend. I'll definetely use this info. Thanks!
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05-07-2009, 11:40 AM | #72 |
is one Smokin' Farker
Join Date: 04-28-07
Location: South Bend IN
Name/Nickname : Mark
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great tutorial. I think sometimes we overthink this whole bbq thing. Simple and basic, sometimes is the best way.
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Looking for the truth, in the thin blue smoke Weber Silver 22.5X2, UDSx2 KCBS-CBJ #16571, Member GLBBQA Roadmaster BBQ comp team Proud member of the Blue Thermapen Association Certified MOINKballer Class of 2008 |
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05-07-2009, 04:16 PM | #73 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Great instructions and pics .Now i can see what i have been doing wrong and getting shoe leather instead of great tasting, tender brisket.
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05-07-2009, 07:44 PM | #74 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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lol sul ross my brother actually is a custom home contractor in alpine,,, i grew up in port A gotta take in the salt air for cooking........
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Blues_n_Cues BBQ Concessions & Catering |
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05-07-2009, 08:08 PM | #75 |
Full Fledged Farker
Join Date: 03-30-09
Location: Minnesota
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Wow! I wish I found this a couple weeks ago when I did my first (and so far only) brisket. Great info!
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Tags |
brisket, brisket tutorial, How to cook the perfect brisket |
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