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 07-28-2013, 02:51 PM   #16
wq120
Found some matches.
 
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do you eat the outside with burnt black stuff or take them off? thanks
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Old 07-28-2013, 02:57 PM   #17
SmittyJonz
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Why did each brisket get its own smoker? Because they were seasoned differently?
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Old 07-28-2013, 03:14 PM   #18
Ponty56
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My father in law wanted to cook each one with a different wood
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Old 07-28-2013, 03:16 PM   #19
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Quote:
Originally Posted by wq120 View Post
do you eat the outside with burnt black stuff or take them off? thanks
That's not really burnt its called bark, the reason its so dark is because of the smoke for 11 hours. Some people will wrap the meat at a sertain point to keep it out of the smoke, its mostly personal preference I think.
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Old 07-28-2013, 03:20 PM   #20
SmittyJonz
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Quote:
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My father in law wanted to cook each one with a different wood
Yup yup yup - I missed that part -lol - now I see it.
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Old 07-28-2013, 03:29 PM   #21
criffaaa1
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those are some great looking briskets.
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Old 07-28-2013, 05:53 PM   #22
Ponty56
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Thank you! Its allot of work but totally worth it when everyone tells you how good it is!
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Old 07-28-2013, 06:46 PM   #23
pitbossJB
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Looks awfully good to me!
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