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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-04-2011, 02:42 PM   #31
Lake Dogs
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WOW! Looks great!!!
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Unread 03-04-2011, 03:32 PM   #32
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Quote:
Originally Posted by barbefunkoramaque View Post
Please do not do the paper wrap.. I do not want to be blamed for the other problems that will contribute to a dried out brisket. You have a lot of strikes against you.

Hold it... why is a flat costing you 40 bucks... like CAB means anything to justify its cost anyway.
What strikes do I have against me? With all due respect, I was just looking for suggestions on what may help my first attempt at brisket. I never claimed to know what the best way was, or even push blame on others for a piece of meat that I cooked. I even stated in an update that I loved the paper method and plan on using it the future. So I'm obviously trying to learn from those that have gone before me and will only do that from research and my own trial and error. So basically, I'm always open to constructive criticism, but am not real sure what to make of your response.

As far as the $40 flat, both the IBP choice and CAB flats were $4/lb., so I went with the CAB. $4/lb @ 10lbs = $40
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Unread 03-04-2011, 10:05 PM   #33
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i mean... the things you have selected to do will result in a dry product no matter what u wrap it in... nothin personal, its just that you make the mistake most novices do... u read, read, read then go pick techniques that are not compatible then wonder why you wasted your time. Its not like I called you ugly.

look... ur smoke ring is so good it scary... there... now I am being nice... so... with that advise how good you think your next brisket is gonna be? or are you going to correct the handful of other things that make the difference.

hey... i wasted brisket too... maybe about 300 pounds
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Unread 03-04-2011, 10:10 PM   #34
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As far as the $40 flat, both the IBP choice and CAB flats were $4/lb., so I went with the CAB. $4/lb @ 10lbs = $40

pay 1.90 - 2.20 for a crappy WAL MART select packer and if you cook it right it could be stellar. in order to be Cab anyway the cow has to be like a very very small percentage angus.... very small so its a marketing ploy... and you canbt check the liniage on a brisket.

my daughter is 4 CM NOW
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Unread 03-04-2011, 10:27 PM   #35
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Quote:
Originally Posted by barbefunkoramaque View Post
As far as the $40 flat, both the IBP choice and CAB flats were $4/lb., so I went with the CAB. $4/lb @ 10lbs = $40

pay 1.90 - 2.20 for a crappy WAL MART select packer and if you cook it right it could be stellar. in order to be Cab anyway the cow has to be like a very very small percentage angus.... very small so its a marketing ploy... and you canbt check the liniage on a brisket.

my daughter is 4 CM NOW
So you need to write a HOW TO for us since I can't seem to ever get all the details from your short posts and I REEEEEAAALLLY want to know how you cook!
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Unread 03-04-2011, 10:34 PM   #36
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my short posts lol
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Unread 03-04-2011, 10:35 PM   #37
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Donnie does not have short posts. Gotta love him.
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Unread 03-04-2011, 10:37 PM   #38
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http://www.bbq-brethren.com/forum/se...archid=1428691
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Unread 03-05-2011, 01:15 AM   #39
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Quote:
Originally Posted by barbefunkoramaque View Post
i mean... the things you have selected to do will result in a dry product no matter what u wrap it in... nothin personal, its just that you make the mistake most novices do... u read, read, read then go pick techniques that are not compatible then wonder why you wasted your time. Its not like I called you ugly.

look... ur smoke ring is so good it scary... there... now I am being nice... so... with that advise how good you think your next brisket is gonna be? or are you going to correct the handful of other things that make the difference.

hey... i wasted brisket too... maybe about 300 pounds
I'd rather you call me ugly than diss the Q. But I learned from some mistakes and man, thanks for the kind words and the corrections. Cooking meat, some good, some bad and a few in between is my passion so I guess I wanna put my best foot forward every time.

Next time I'm gonna go with my own rub, no injection, kick up the temps a bit and definitely practice on some cheaper meat. Thanks again for the input bro.
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Unread 03-05-2011, 01:43 AM   #40
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Quote:
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"Sorry - no matches. Please try some different terms."
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Unread 03-05-2011, 07:07 AM   #41
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One thing I've learned about the Funk-man, he knows his stuff and he speaks his mind...although we usually can't decode his posts without a cheat sheet :)
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Unread 03-05-2011, 09:54 AM   #42
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That's quite an analogy. I like it.
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Unread 03-05-2011, 10:14 AM   #43
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Quote:
Originally Posted by RedPig View Post
That's quite an analogy. I like it.
holy crap you are messed up;)
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Unread 03-05-2011, 11:05 AM   #44
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Yeah quite an analogy, but I think it confirmed exactly what I was already thinking..That's why I love this forum. I get to bounce my thoughts off some people that actually know what the heck they're talking about.
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Unread 03-05-2011, 11:29 AM   #45
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Quote:
Originally Posted by mikeTRON View Post
So you need to write a HOW TO for us since I can't seem to ever get all the details from your short posts and I REEEEEAAALLLY want to know how you cook!
Try Youtube but the aforementioned cheat sheet would be helpful as well.
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