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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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12-19-2013, 05:37 PM | #286 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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This is the thread that got me smoking packer brisket. One of the best posts ever.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-19-2013, 10:39 PM | #288 |
Knows what a fatty is.
Join Date: 12-01-11
Location: fresno ca
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This is going to be my go to thread on Christmas Day. I will be smoking my first brisket ever on my UDS. I plan on buying it this weekend probably in Sunday. It should be ok in the fridge until cook day right?
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12-19-2013, 10:40 PM | #289 |
is one Smokin' Farker
Join Date: 09-24-13
Location: Marion,IL
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That was a great tut. I can't wait to give a brisket a go on the UDS.
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UDS | BP UDS | Weber OTS | Weber Smokey Joe Never be afraid to try something new. Amateurs built the Ark, Professionals built the Titanic |
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12-20-2013, 01:12 AM | #290 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Thanks so much. The best ever. It is nice to have all the info in one post. Instead of piecemeal a lot of info from many posts. Again thanks so much.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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12-20-2013, 10:50 AM | #291 | |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Quote:
Yea, you'll be fine. Just check the date....just in case it isn't close to its sale date. Also (and I hope nobody minds if I put this here, please delete if inappropriate) I love the "BBQ with Franklin" videos. The guy definitely knows his way around a brisket. He's got over a dozen videos, here are two about prepping a brisket and cooking a brisket. Prep: https://www.youtube.com/watch?v=VmTzdMHu5KU Cooking; https://www.youtube.com/watch?v=sMIlyzRFUjU Grab a glass of beverage and enjoy the videos. Hope it helps you as much as it does me.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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12-20-2013, 11:26 AM | #292 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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Think a stop at Wallmart, Christmas Day Brisket.
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12-20-2013, 11:33 AM | #293 |
is one Smokin' Farker
Join Date: 01-01-09
Location: IE California
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This post was used to cook my first brisket, on a Weber Kettle. I was not ready, as far as my BBQ skillz are concerned, but I bought the meat so the die was cast.
That brisket was really good, I mean really good! I have subsequently cooked 2 more briskets, trying different techniques such as wrapping and such, and neither would compare to the bigabyte brisket. I would unquestionably reccomend this tutorial to any neophyte brisket smoker, and Thanks again bigabyte, you rocked the table! |
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02-07-2014, 04:23 PM | #295 |
Is lookin for wood to cook with.
Join Date: 01-21-14
Location: El Dorado, AR
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This was a perfect way to make a tutorial. I just hate that I can't find choice beef in this town. I am going to try a select brisket in the BGE this weekend.
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XL BGE, Brinkman off-set, super fast thermapen. |
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02-07-2014, 06:29 PM | #296 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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There's always the option of buying online!!
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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02-07-2014, 10:19 PM | #297 |
is one Smokin' Farker
Join Date: 01-17-14
Location: Eureka, KS
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Wow! I learned a lot from this.
Question: OK, you leave the fat cap on, but do you cut out the heavy hunk of fat that seems always to accompany the brisket?
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02-08-2014, 08:20 AM | #298 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I actually trim all the fat off my briskets, particularly Prime briskets. In this tutorial I left it untrimmed because I was bypassing all unnecessary steps in order to make it as simple as possible.
My recommendation for those who want to trim but leave some fat on is to trim all of the hard fat off as much as possible, or as much as they are comfortable with
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02-20-2014, 12:42 AM | #299 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Great tutorial Big...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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Tags |
brisket, brisket tutorial, How to cook the perfect brisket |
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