MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-16-2012, 05:31 PM   #31
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

We only trim the brisket bone. We cook the brisket bone and sell it as tips. You can also use those trimmings in a big pot of collard greens after you smoke them.
__________________
Wait! Bigmista wrote a cookbook?


Rec Tec RT-700 Bull
Pitmaker Vault



Remembering Scott
Bigmista is offline   Reply With Quote




Old 02-16-2012, 06:49 PM   #32
NBBD
is one Smokin' Farker
 
NBBD's Avatar
 
Join Date: 05-12-10
Location: Perkasie PA
Default

Quote:
Originally Posted by LMAJ View Post
I like to trim them up - I still cook the trimmings to add to beans and what not.
yup! what he said
NBBD is offline   Reply With Quote


Old 02-16-2012, 07:49 PM   #33
Q-Dat
Babbling Farker
 
Join Date: 12-03-08
Location: Pearl River LA
Default

Quote:
Originally Posted by Pappy View Post
Looks good, but what does that do? Help with cooking or just make it fit better?

It does a couple of things. For one, as SmokinOkie said, I find that section takes longer to get tender than the ribs themselves. This exposes more surface area in this section to the heat.

The other reason is that there's a good bit of fat hidden in that area where the ends of the bones meet the cartilage. This helps that fat to render more easily.
Q-Dat is offline   Reply With Quote


Old 02-16-2012, 10:17 PM   #34
Pappy
is Blowin Smoke!
 
Pappy's Avatar
 
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Default

I always thought that part was fatty and the meat was tough. I like it. That's how I'm going to make my "Whole Spares" on Saturday. Let me be the first to answer, "Happy Phriday Pharkers,what's Smoking this Weekend?"
2 Slabs of Spare Ribs untrimed using Chris Lilly's Four-Stage Barbeque Ribs method, low & slow on the UDS.
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote


Reply

Tags
spare ribs, Trimmed or Whole

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:04 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts