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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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11-29-2004, 05:33 PM | #16 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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OK, I foiled it at 165 (got tired) and now it is in the oven at 225°. Gonna leave it there til probe beeps at 195°. Then I will towel it and put it in the cooler for an hour or so. Sound about right?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-29-2004, 06:58 PM | #17 | |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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Quote:
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tk PitBitch |
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11-29-2004, 08:06 PM | #18 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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i wouldnt go to 195. turn the heat down at 190 and let it rest wrapped and coolered. But the true test isnt the temperature, but a fork or your probe. The probe should slide into the flat with no resistance and if you stick it in the nose or point it should feel like its going into warm butter. there is also the fork test. You should be able to easily twist a fork stuck into the top of the flat. Some briskets, such as kobes and awagu are done at 180.. angus are done at 190.. and some need to go to 195-200. Its done when its done and ya tell by checking for tenderness.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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11-29-2004, 09:59 PM | #19 |
is one Smokin' Farker
Join Date: 09-22-04
Location: North Sentinel Island
Name/Nickname : samichlaus
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I wonder if Neil ate yet.
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11-29-2004, 10:42 PM | #20 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Yes Neil ate yet! Had brisket and fried cabbage! Yum!
Brisket was tender and juicy. Wasn't chewy at all! I broke my brisket cherry and I couldn't have done done it without the help of the brethren! Thank you all! Here are the fruits of your labor...
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-29-2004, 11:32 PM | #21 |
is one Smokin' Farker
Join Date: 09-22-04
Location: North Sentinel Island
Name/Nickname : samichlaus
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That looks great!
Please tell me about your fried cabbage. |
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11-30-2004, 02:16 AM | #22 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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that looks good.. specially since my brisket from this weekend is all gone.
Guess we needs to tell ya how to slice thru nose and point huh? 2 more seperate grains in those sections that ya need to rotate away from the flat to slice. I f you seperated the flat,(looks like ya did) its easy to go 90 degreees off it to slice across the grain on the nose, but if ya didnt, ya have to start angling in as you get closer to the back of the flat so you can cut across the grain on the nose and point and still be against the grain on th flat.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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11-30-2004, 03:33 AM | #23 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Looking good Neil. Congratulations on getting a tender brisket first time out. I still haven't hit the desired tenderness on brisket and I've smoked a bunch of them this year. Slow learner mod.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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11-30-2004, 06:57 AM | #24 |
is one Smokin' Farker
Join Date: 07-28-04
Location: Elizabeth CO
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Grats bro, your first brisket is looking like a keeper.
As with Samichlaus asked, I also would like to hear about this fried cabbage. Sounds great!
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Big Boy Jerky Authentic Hardwood Smoked Jerky [url]www.bigboyjerky.com[/url] Family BBQ and Catering ~: Proud Bandera Owner :~ |
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11-30-2004, 07:50 AM | #25 |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
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Nice Smoke Ring Bro! Very pretty. Thankx for making me hungry.
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The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
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11-30-2004, 09:02 AM | #26 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Thanks Mista.....
I went to bed with that picture in my head last night and woke up this morning with a "requirment" for brisket. Problem is.. I aint got none. :) So pulled one out of the freezer to do tomorrow. (I always keep one around for a rainy day). :)
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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11-30-2004, 09:25 AM | #27 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Glad I'm not the only one who had developed a serious brisket Jones over the last couple of days! Fark typin' about brisket, its time to cook some beef!
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11-30-2004, 09:56 AM | #28 | |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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Quote:
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tk PitBitch |
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11-30-2004, 10:14 AM | #29 |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
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Isn't there a new Brisket Jones Movie out this month? I saw the Brisket Jones Diary.
__________________
The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
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11-30-2004, 10:18 AM | #30 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Mines a brisket johnson. :)
and it is definately gettin bigger ast the day goes by. Got it all setup for thursday, the day of brisket. Got one 14lb packer out of the freezer and have to do one for the inlaws so will go piuck on e up forom restaurant depot today.. . so that makes 3. :) as in, i will also make an extra flat to eat thursday while the packers are cookin. hey Mista.. see what ya started. !
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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