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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 07-28-2011, 05:58 PM   #16
bigabyte
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I'd be happy to help out with that!
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Duh.
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Old 07-28-2011, 06:13 PM   #17
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Sleep is not overrated! Nice job, looks great!
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Old 07-28-2011, 07:13 PM   #18
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I cna be there before 11 pm if there are leftovers Neil.

Outstanding looking brisket!
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Old 07-28-2011, 07:18 PM   #19
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She does look like a beauty.
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Old 07-28-2011, 07:23 PM   #20
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Boy, looks like you nailed that one.
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Old 07-28-2011, 09:25 PM   #21
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Yeah....YOU've done THAT before....



Nice brisket brother Niel!
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Old 07-28-2011, 09:34 PM   #22
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Beautiful!!!

I have been wanting to try one hot and fast. How did it compare to your old way at 18hrs?
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Old 07-28-2011, 09:35 PM   #23
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Looks great!
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Old 07-28-2011, 09:45 PM   #24
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That looks awesome Neil!

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Old 07-29-2011, 06:43 AM   #25
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Quote:
Originally Posted by Big George's BBQ View Post
Very nice Do you dind that wet aging makes that big of a difference
I've never compared side to side to see if wet aging makes a big difference or not but I do know that this was a very tasty brisket and I've never been disappointed with the taste of the beef I've wet aged. What does make a big difference is that I now only buy "choice" briskets.
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Old 07-29-2011, 06:52 AM   #26
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Nice job Neil! Looks mighty tasty!

Q: foil or no foil?

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Old 07-29-2011, 07:13 AM   #27
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Nicely done.
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Old 07-29-2011, 07:40 AM   #28
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Quote:
Originally Posted by Neil View Post
I've never compared side to side to see if wet aging makes a big difference or not but I do know that this was a very tasty brisket and I've never been disappointed with the taste of the beef I've wet aged. What does make a big difference is that I now only buy "choice" briskets.
Thanks Neil
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Old 07-29-2011, 12:46 PM   #29
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Quote:
Originally Posted by BDAABAT View Post
Nice job Neil! Looks mighty tasty!

Q: foil or no foil?

Bruce
No foil during the cook but I did tent with foil for about 45 minutes prior to slicing.
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Old 07-29-2011, 01:13 PM   #30
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That looks spectacular, nice job. I also only go for choice or better these days, it makes a big difference IMO. So tell us more, what kind of wood did you use? Rub? Lump? Briquettes?
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