MMMM.. BRISKET..
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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 05-13-2019, 10:58 PM   #31
drunkenmeatfist
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Quote:
Originally Posted by SweetBlue View Post
Ya’ll are petty. It’s food.
If I smoked a brisket and it looked like that when i busted it open I would honestly be alarmed. It seems like people ate it and they were fine. But eating stuff like that on a regular basis could have some consequences not known by the people eating it.
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Old 05-13-2019, 11:50 PM   #32
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Quote:
Originally Posted by SweetBlue View Post
Ya’ll are petty. It’s food.
Thanks for proving my point.
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Old 05-13-2019, 11:53 PM   #33
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It is...but trying to pass something off that it isn't, just makes you look bad....just sayin'. WAY too many super educated folks here been doin' this a long time. Of course it looks manipulated, OP shoulda known better than try to pass that off as "un-doctored".
And thanks for not shying away from the obvious. I know me and you don't see eye to eye on most things, im glad we do on at least some things.
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Old 05-14-2019, 12:02 AM   #34
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Quote:
Originally Posted by SweetBlue View Post
Ya’ll are petty. It’s food.
So is this:







It looks like partially corned beef though...but I'd probably still eat it. Kinda like putting a high rise spoiler on a Honda Civic.
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Last edited by sudsandswine; 05-14-2019 at 12:21 AM..
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Old 05-14-2019, 04:45 AM   #35
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Quote:
Originally Posted by SweetBlue View Post
Ya’ll are petty. It’s food.
the original question is the bbq equivalent of "does this dress make me look fat?"

when asked you either lie to keep the peace or be truthful and start a fight
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Old 05-14-2019, 06:54 AM   #36
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Originally Posted by EyeBurnEverything View Post
I know me and you don't see eye to eye on most things, im glad we do on at least some things.
Like what??...the tri-tip thing? Please..lol

Last edited by Ron_L; 05-14-2019 at 07:32 AM.. Reason: Fixed broken quote
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Old 05-14-2019, 08:06 AM   #37
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Just start with ice cold meat and get nice smoke ring.
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Old 05-14-2019, 08:39 AM   #38
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Originally Posted by EyeBurnEverything View Post
Have you ever considered getting yourself a bbq guru or similar? Will do wonders for controlling the temp.
Yes i have had not been in a postion to buy one until recently. I may try and cut it out and make the modication just dont want to jack up my smoker this guy is not very handy lol
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Old 05-14-2019, 08:40 AM   #39
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Not familiar with the Hondo. Is it rather like a OK Joe Longhorn, or maybe more like an Old Country Brazos?
yea its like the old country With thin metal
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Old 05-14-2019, 08:41 AM   #40
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Originally Posted by BBQchef33 View Post
The hondo is like the silver smoker but has the flat top on the firebox and older versions had beefier steel.





I cooked on a hondo for many years. Use lump as a base coal bed and beer can sized splits for smoke and wood flavor. You will absolutely get a smoke ring.



Brining Using tq you can just soak it and make pastrami or corned beef. You have a good smoker to make true BBQ brisket. My first few competitions were on a hondo. If you look in the bandera101 document in the forum, I have so e mods you can make to the hondo to improve performance and reduce babysitting it.

Thank you i will take a look at those documents and thank you for the ray of hope
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Old 05-14-2019, 08:46 AM   #41
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Originally Posted by AWilliams View Post
It is...but trying to pass something off that it isn't, just makes you look bad....just sayin'. WAY too many super educated folks here been doin' this a long time. Of course it looks manipulated, OP shoulda known better than try to pass that off as "un-doctored".
As of undoctored i was thinking of Photoshopped which is why i commented like i did. I have no issue with the put on a steak and set on fire like a salam witch.

I embrace the feedback i was educated yesterday on the tender quick curing salt which i appreciate that feedback. What I dont Appreciate is the slamming of it with no constructive feedback from those people.
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Old 05-14-2019, 10:12 AM   #42
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I know it’s been said but just think it’s important to reiterate....
Sodium nitrate and sodium nitrite can be toxic in large enough doses.
Use caution when using these.

Its one thing to knowingly put yourself at risk but consider the risk to unsuspecting family members. The juice isn’t worth the squeeze in my opinion.
Good luck and stay healthy.
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Old 05-14-2019, 10:31 AM   #43
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Quote:
Originally Posted by tx_hellraiser View Post
As of undoctored i was thinking of Photoshopped which is why i commented like i did. I have no issue with the put on a steak and set on fire like a salam witch.

I embrace the feedback i was educated yesterday on the tender quick curing salt which i appreciate that feedback. What I dont Appreciate is the slamming of it with no constructive feedback from those people.

I think you have received tons of constructive feedback. You asked a very simple question and were given direct answers. Even if you didn't like the answers, they still answered the question and tried to help you. People on this forum are incredibly helpful and have an incredibly vast knowledge of barbecue and cooking in general. But, they aren't going to hold your hand and do everything for you. Barbecue, as everything in life, is very subjective. Take everything with a grain of salt, but use that information to become better, and don't feel like a victim when people are just trying to help or make sure you're not feeding your family something unsafe. We all want to see each member succeed and become pitmasters in their own right! Keep at it and stick around here and you'll be amazed at how much better you get.
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Old 05-14-2019, 11:38 AM   #44
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Originally Posted by KClandcruiser View Post
I think you have received tons of constructive feedback. You asked a very simple question and were given direct answers. Even if you didn't like the answers, they still answered the question and tried to help you. People on this forum are incredibly helpful and have an incredibly vast knowledge of barbecue and cooking in general. But, they aren't going to hold your hand and do everything for you. Barbecue, as everything in life, is very subjective. Take everything with a grain of salt, but use that information to become better, and don't feel like a victim when people are just trying to help or make sure you're not feeding your family something unsafe. We all want to see each member succeed and become pitmasters in their own right! Keep at it and stick around here and you'll be amazed at how much better you get.
Agreed.

tx_hellraiser.... one thing in your favor is that Tender Quick was designed for home use and is a lower concentration of nitrites and nirtates than the commercial "instacure" blends aka pink salts that professional butchers charcuterists use. Secondly, many things have nitrites and nitrates... salami, ham, bacon, hot dogs, some sausage etc., and sometimes they have a purpose (curing with or without cooking) and other times it's for aesthetics (color or texture), and sometimes it's both (corned beef or ham). I would be curious to know how much TQ you used, what the dwell time was, and if you washed it off or not.

Common practice for doctoring a brisket is to mist the meat with water, sprinkle TQ on the inside face only (not on the fat cap side), let it dwell for 15 to 30 minutes, then rinse it off but do not dry.... and let it rest in the fridge for at least an hour before patting dry and seasoning it. It only takes a light sprinkle, then the surface moisture helps it dissolve, the rinse removes any excess. You can also experiment with ground celery seed (not salt) as it helps ring formation and is a good flavor with beef.
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