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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 06-21-2017, 12:41 PM   #16
CakeM1x
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Reminds me of Jason's 29lb boneless monster
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Old 06-21-2017, 12:50 PM   #17
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Wait, is your name Justin again? I thought it was changed to Jason the last time you made a joint video.

As for the meat, I think there are some good reasons why ribs and briskets are usually separated.
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Old 06-21-2017, 01:23 PM   #18
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Looks like Bronto Ribs on The Flintstones.
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Old 06-22-2017, 08:34 AM   #19
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Quote:
Originally Posted by Evil-g View Post
Great video, I liked that at times you weren't sure but trudged along.
Yeah, it was a learning experience for sure. We literally had no idea what to expect.
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Old 06-22-2017, 08:34 AM   #20
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thanks for posting, when I was in central Texas I was told that many years ago, bone in was the only way you got brisket, I had never seen one before.
Yeah, me neither. Troy has sources but I'm not sure how I'd get one otherwise. It was cool experience though.
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Old 06-22-2017, 09:02 AM   #21
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Originally Posted by Baby Back Maniac View Post
but I'm not sure how I'd get one otherwise.
You can buy a half cow (or whole) and ask the butcher to leave the bone on the brisket for you. The downsides are the high upfront cost and the minor inconvenience of having a few hundred pounds of additional beef you need to consume.

The other option is to find a butcher who does the slaughtering or who regularly butchers whole or half cows and make arrangements. Most retail "butchers" these days are getting meat already broken down and cryovaced, but if you live near enough to where beef is being raised, you should be able to find someone doing the high level cutting. Locally we have the Amish/Mennonite butchers and the localvore free range grass fed hipster butchers plus a couple of other shops that can do special cuts by request. You just have to be willing to ask.
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Old 06-24-2017, 05:23 PM   #22
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Quote:
Originally Posted by m-fine View Post
You can buy a half cow (or whole) and ask the butcher to leave the bone on the brisket for you. The downsides are the high upfront cost and the minor inconvenience of having a few hundred pounds of additional beef you need to consume.

The other option is to find a butcher who does the slaughtering or who regularly butchers whole or half cows and make arrangements. Most retail "butchers" these days are getting meat already broken down and cryovaced, but if you live near enough to where beef is being raised, you should be able to find someone doing the high level cutting. Locally we have the Amish/Mennonite butchers and the localvore free range grass fed hipster butchers plus a couple of other shops that can do special cuts by request. You just have to be willing to ask.
^^^ This is why I love this site. Thanks, man.
sincerely,
"Jason"
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Old 06-24-2017, 06:41 PM   #23
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That was definitely a BOB (big ole brisket)!
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