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 11-12-2018, 05:49 PM   #151
medic92
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i plan on trying this next time, thanks for the suggestion!
IMG_20180109_192056642.jpg
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Old 11-12-2018, 06:16 PM   #152
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Wow, I just happen to have a slab leftover from Saturday, ad lo and behold, somebody moved out of an apartment where I work and left a pristine 2.5 qt. Electric Deep Fryer last week! Sounds like serendipity to me!
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Old 11-12-2018, 06:22 PM   #153
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You Bastidge!

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Old 11-12-2018, 09:58 PM   #154
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You Bastidge!

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11 Pages of comment and no-one did this!
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Old 11-13-2018, 08:23 AM   #155
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11 Pages of comment and no-one did this!
It's overrated.
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Old 11-13-2018, 10:14 AM   #156
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Old 11-13-2018, 10:39 AM   #157
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After reading some of the posts in this thread, this rings so true.
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Old 11-13-2018, 07:39 PM   #158
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That bitch!
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Old 11-15-2018, 10:24 AM   #159
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I find Pulled Pork to be Over rated. It’s OK but nothing to get Excited over...........
I cant even imagine what kind of fresh hell would have broke loose if i had said this.

I like pork shoulder for several reasons. its inexpensive, not a huge cut of meat like brisket, and there is soo much that can be done with it.
it makes great stew meat.
smoke it to 160 and it makes amazing sandwich meat.
it makes great steaks.

shoulder is one of the most underappreciated cuts out there because it seems people only take it to pulled(which pulled pork is also delicious)
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Old 11-15-2018, 10:38 AM   #160
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^^^Did a dry brined (w/Naturiffic Harvest Brine) pork butt cooked to slicing temps last weekend. Farking excellent! And I did it in the oven 'cause the air was farked up with the fires. Can't wait to do it proper in the smoker - it'll be that much better. Sliced is a great way to go!
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Old 11-15-2018, 11:29 AM   #161
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^^^Did a dry brined (w/Naturiffic Harvest Brine) pork butt cooked to slicing temps last weekend. Farking excellent! And I did it in the oven 'cause the air was farked up with the fires. Can't wait to do it proper in the smoker - it'll be that much better. Sliced is a great way to go!
I pull mine but once in a while I'll slice the money muscle. Most people I serve prefer the pulled.
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