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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 07-27-2011, 09:08 PM   #31
landarc
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The brisket injection...


The brisket...


This thing was so supple, I could fold it in half and it stayed there.
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Unread 07-27-2011, 09:26 PM   #32
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That is one nice looking brisket there.
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Unread 07-28-2011, 09:40 AM   #33
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Quote:
Originally Posted by landarc View Post




This thing was so supple, I could fold it in half and it stayed there.
We call that flaccid in these parts...
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Unread 07-28-2011, 10:12 AM   #34
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Quote:
Originally Posted by deguerre View Post
We call that flaccid in these parts...
I am sure if Redhot was here rubbing my brisket and not yours, things would be different. Instead, I had to go with BigButz and when that ran out, I had to finish with mine mixed with a little Simply Marvelous
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Unread 07-28-2011, 10:26 AM   #35
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Quote:
Originally Posted by Mister Bob View Post
I'm intrigued! I would never have thought to add fish sauce to a brisket injection, very interesting...I'll be waiting with all the rest for the results!


Me either. Go figure.
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Unread 07-28-2011, 10:42 AM   #36
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I may be wondering about that decision is a scant 6 hours or so. But, it might be terrific. Or not.
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Unread 07-28-2011, 11:18 AM   #37
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Unread 07-28-2011, 12:01 PM   #38
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Important Update!

Brisket is rubbed, part way with Big Butz Cowpow and part way with a mix of my basic rub and Simpy Marvelous Cherry and Sweet and Spicy...


The kettle was setup like this, with a 'ring of fire' and a cast iron skillet and some large balls of foil. The foil acts as a heat transfer device and prevents aliens from messing with my heat


Okay, not really, the balls of foil act as a support of this, my new kettle plate setter...


There are several pounds of charcoal in there, almost up to the grate. I expect a long burn out of this. Now, here is a blurry brisket because my camera would only focus on the smoke, which you cannot see, oddly enough...


Getting enough pictures now? Is that fish I smell?
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Unread 07-28-2011, 12:04 PM   #39
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Um...for a brisket thread that started yesterday, that looks really undercooked. You need to check your fire and/or thermometer. The pics look good, though...but why is there a wood chunk on top of the grate? You can't...well, you shouldn't eat that!
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Unread 07-28-2011, 12:09 PM   #40
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Well, I felt that low and slow was the way to go.

Actually, there is a wood chunk on top of the grate because I lit the fire and heated the grate before I noticed that I had left the wood chunk out, and, there is no more room under the grate to add it anyway. You didn't think this was going to go normally with everything accounted for did you?
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Unread 07-28-2011, 12:11 PM   #41
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Is that a 14 inch round?
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Unread 07-28-2011, 12:25 PM   #42
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No, it is a brisket, and I buy my meat by the pound. What is wrong with you people in Memphis?




yes, it is a 14 inch round pizza 'stone'
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Unread 07-28-2011, 12:43 PM   #43
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Landarc's cooks: normally abnormal...always good.
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Unread 07-28-2011, 12:46 PM   #44
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Quote:
Originally Posted by landarc View Post
No, it is a brisket, and I buy my meat by the pound. What is wrong with you people in Memphis?




yes, it is a 14 inch round pizza 'stone'
We're on the other side of the Mississippi and STILL too close to California.
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Unread 07-28-2011, 12:48 PM   #45
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I'm looking at the last pic posted and the time..... seems there will be no more pictures until dinner time? All of this teasing is driving me crazy! There are more cliff hangers here than an episode of Basketball Wives (not that I watch that ).
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