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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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03-12-2009, 05:25 PM | #1 |
Knows what a fatty is.
Join Date: 11-16-08
Location: Kingston, Ontario
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Which part of the brisket is best?
I was thinking of doing my first brisket in the next couple of weeks, bu t am not sure that I want to do a whole packer. If I was to only do a smaller piece, would the brethren recommend doing the flat or the point?
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03-12-2009, 05:30 PM | #2 |
Full Fledged Farker
Join Date: 03-15-06
Location: Battle Creek, MI
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Flat.
JimT
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Good judgment comes from experience, and a lot of that comes from bad judgment. |
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03-12-2009, 05:35 PM | #3 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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All of it
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03-12-2009, 05:36 PM | #4 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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03-12-2009, 05:37 PM | #5 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Best for what? Best for slicing for a box -- flat. Best for eating -- my choice would be point, but there are those who would argue with me.
Either way, I like packers cooked whole over trying to do flats alone.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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03-12-2009, 05:46 PM | #6 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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03-12-2009, 05:57 PM | #7 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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The part on Poobah's Smoker!!!!
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
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03-12-2009, 06:09 PM | #8 |
is one Smokin' Farker
Join Date: 11-01-07
Location: Okiehoma
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I agree, whole packers are the only way to go, Local meat market is getting a shipment of whole CAB packers friday, cant wait...I really like the smaller 9lb-10 lbers...just great on the kettle
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03-12-2009, 06:10 PM | #9 |
Full Fledged Farker
Join Date: 06-25-07
Location: Jeffersonville, Indiana
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Both ends are good in different ways. For pure taste I prefer the point, which my daughter calls the greasy end.
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18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08 |
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03-12-2009, 07:32 PM | #10 |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
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"Which part of the brisket is best?"
For me, it is which ever part that I happen to be eating, it's all good .
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Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] |
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03-12-2009, 07:37 PM | #11 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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I will only cook whole ones and the best part for me is the part of the flat that is overlapped by the point
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
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03-12-2009, 08:03 PM | #12 |
Full Fledged Farker
Join Date: 01-18-09
Location: Houston
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You gotta use it all.
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03-12-2009, 08:03 PM | #13 |
Got Wood.
Join Date: 08-09-08
Location: Champaign, IL
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Flat.
Cliff
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Peoria Custom Cookers 24" x 48" Trailer |
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03-12-2009, 08:09 PM | #14 |
Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
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I would recommend the point if you were to choose from either of the two. I think it would allow you more room for error. It has more fat throughout and it can take more cook/smoke time.
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