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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 11-08-2011, 11:43 PM   #301
caliking
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Quote:
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Some guys don't like women either. Just sayin'.


I'm sorry... I started reading this thread and then got distracted... what were we talking about again?
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Unread 12-19-2011, 01:08 PM   #302
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I like waffles, pancake haters chime in

I'd put my fast smoked rotissiere tri-tips on the table next to most anyone brisket- no sauce or marinade or injections in either one?
betcha mines gone first

HI tim
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Unread 12-19-2011, 01:42 PM   #303
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Quote:
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I'd put my fast smoked rotissiere tri-tips on the table next to most anyone brisket- no sauce or marinade or injections in either one?
betcha mines gone first

HI tim

Hey Rob, I have no doubt what you say is true
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Unread 12-19-2011, 04:14 PM   #304
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Please keep in mind I am a Pork guy (^^^see my name^^^) from NC.

I have competed in KCBS events, and I have tasted brisket that some claim to be the best (certainly not mine), and the bottom line?

Fantastic Brisket is at best...mediocre.

Out of the 4 KCBS categories, brisket is my least favorite to eat, and my 2nd favorite to cook.
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Unread 12-19-2011, 04:22 PM   #305
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There is no brisket category for MIM/MBN. That should say something right there John.
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Unread 12-19-2011, 04:31 PM   #306
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Quote:
Originally Posted by SirPorkaLot View Post

Fantastic Brisket is at best...mediocre.

I couldn't agree more, I actually feel sorry for folks who live in the part of the country where this cut is considered king (read Texas)
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Unread 12-19-2011, 04:47 PM   #307
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I couldn't agree more, I actually feel sorry for folks who live in the part of the country where this cut is considered king (read Texas)
Now don't be insulting our brisket down here. Just for that I will have to have an extra portion for dinner! I love brisket regardless of whether it is smoked, corned beef or pastramiDon't even know what a Tri-tip is. Don't feel sorry for us, that just leaves more for us! I wouldn't be caught dead that side of the divide!
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Unread 12-19-2011, 06:43 PM   #308
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So what I gather from the couple of posts I read, this thread is for people who can't cook brisket?
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Unread 12-19-2011, 07:27 PM   #309
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Quote:
Originally Posted by Bbq Bubba View Post
So what I gather from the couple of posts I read, this thread is for people who can't cook brisket?
It is not the cooking part I have issues with.
I've done ok on my brisket in comps (never walked on it, but never in bottom 1/3 either)

There is such better cuts of beef out there.

Just so happens I just picked up a 16lb packer, and am doing to it what brisket does best- Pastrami.
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Unread 12-19-2011, 07:28 PM   #310
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Prime Rib > Lowly Tri-Tip.
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Unread 12-19-2011, 08:58 PM   #311
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Quote:
Originally Posted by Bbq Bubba View Post
So what I gather from the couple of posts I read, this thread is for people who can't cook brisket?

And it's obviously for some who miss the point completely
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Unread 12-19-2011, 09:00 PM   #312
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Quote:
Originally Posted by SirPorkaLot View Post


Just so happens I just picked up a 16lb packer, and am doing to it what brisket does best- Pastrami.
That is a fact right there, a brisket flats only good use.

Quote:
Originally Posted by bigabyte View Post
Prime Rib > Lowly Tri-Tip.
I think you meant to post this in the Prime Rib UNappreciation thread
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Unread 12-20-2011, 11:48 AM   #313
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I'm confused, why does the United Nations have appreciation for one type of meat over any other? Won't that start a fight? Kinda the opposite of their mission. Shame on them.
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Unread 12-20-2011, 02:25 PM   #314
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Hmmm...we don't have tri-tip around here, but it sounds more like a steak to me...the way its cooked. I have however tried pastrami. Uh...nothing like a well cooked brisket without cure on it. No cure, no injection...just the beef ma'am.
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Unread 12-20-2011, 02:37 PM   #315
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Quote:
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nothing like a well cooked brisket without cure on it. No cure, no injection...just the beef ma'am.
Sure there is, it's called a chicken breast
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