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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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03-10-2016, 08:03 AM
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#1 |
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Full Fledged Farker
Join Date: 06-03-15
Location: Gloucester, MA
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St Patrick’s Day- Corned Beef Brisket Point
My friend just guest posted this on my blog-
Hey Joe, With Saint Patrick’s Day just around the corner, there are some great deals out there on brisket. $1.66/lb at Stop and Shop – point cut. It was packed in a completely saturated brine, and I should have soaked it in plain water to cut the saltiness. I didn’t figure this out until the first taste of the finished product.  Unpack. Rinse. Salt. Pepper. Let sit [covered] until it reaches room temp.   Low and slow is the way to go. Grill dome top temp was 300 – 350°, offset fire, bricks and hardwood charcoal mix, soaked mesquite chips, pan with water. I figure the dome top temp is 75-100° higher than offset area of grill.  Beef is pulled at ~165-170° internal temp.  Bark.  Yep.  Wrapped plastic over foil – try it. Rest for at least an hour.  Luckily I cooked something to eat because we were too hungry to wait out the rest period. Salt, pepper, low and real slow.  End cut.  Money. 
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Black Weber Smokey Joe Silver/ Black Weber 22 inch Kettle/ 18 inch WSM /Lime Green Weber Smokey Joe /3rd Gen Brick Red Weber Performer/1st Gen SS Green Performer |
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| Thanks from:---> |
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03-10-2016, 08:09 AM
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#2 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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It still looks good
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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03-10-2016, 08:17 AM
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#3 |
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somebody shut me the fark up.
  Join Date: 07-09-15
Location: Pensacola, FL
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Looks good, this will definitely be on of my next cooks.
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03-10-2016, 08:24 AM
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#4 |
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is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Mmmmm. St Paddy's is getting close.
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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03-10-2016, 09:53 AM
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#5 |
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somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Interested in trying one of these this year. Is there a main tutorial post some where?
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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| Tags |
| Brisket point, corned beef, weber kettle |
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