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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 10-10-2012, 05:01 PM   #91
buccaneer
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I wish we had brisket downunder
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Unread 10-10-2012, 05:39 PM   #92
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Quote:
Originally Posted by SkinnyVinny View Post
Hey Cque,

Thanks so much for this write up! Did my first brisket and it came out very nice! A little bit more salty then I'd like, but I also added Montreal steak spice, so that might have been it. Granted, this was my first brisket, so I'm not sure if I'm just tooting my horn, but it was definitely moist and tender compared to the very few BBQ places we have in my area.

Quick question, I pulled it out of the rest in the oven at 200 after 2.5 hrs, and sliced. Is this correct? Or is a rest at room temperature required after pulling straight from the oven?

Also, I tried slicing the point with the flat, but find the grain runs a different direction in some parts. Do you separate and rotate the point to match the flat? Might have just been the piece I had, but am not sure. i'll probably try burnt ends next time, but those fatty slices... wow! so gooood.


Cheers,


I take it out of the oven and let it rest 5 to 10 minutes tops.

I just slice right through. I don't worry about the grain to much with the point as it is so tender and just melts any way.

Glad it came out good for ya. I agree, I think that the Montreal seasoning is what put the salt over the top for ya!!!
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Unread 10-10-2012, 05:53 PM   #93
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Awesome looking brisket, makes me want to go out and buy some butcher paper.
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Unread 10-12-2012, 09:57 PM   #94
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Is there a difference in the color of butcher paper?

Is there a place to buy red butcher paper in San Jose Ca?
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Unread 10-13-2012, 02:37 PM   #95
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Quote:
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Is there a difference in the color of butcher paper?
Kind of like tortilla chips. The red ones taste better. :)
Really...as long as it is food grade it makes no diff.
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Unread 10-14-2012, 02:05 AM   #96
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Ed,
Earlier today the wife brought home a big roll from costco over on automation pkwy. I think it was about 5 bucks and their instore brand.
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Unread 10-14-2012, 06:18 AM   #97
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Thanks. I used two brown paper bags and it came out perfect.

CarolinaQue great wright up and thank you.
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Unread 10-14-2012, 01:09 PM   #98
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Just acquired a roll of commercial butcher paper and used it for spares yesterday. Will never be using foil again - anytime I need to wrap something I will be wrapping with butcher paper. Night and day difference IMO. You don't get the steaming effect of foil and thus the bark and texture of the meat is preserved. You get the desirable effects of foil without the undesirable ones.
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Unread 10-14-2012, 01:26 PM   #99
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Quote:
Originally Posted by Libertarian View Post
Just acquired a roll of commercial butcher paper and used it for spares yesterday. Will never be using foil again - anytime I need to wrap something I will be wrapping with butcher paper. Night and day difference IMO. You don't get the steaming effect of foil and thus the bark and texture of the meat is preserved. You get the desirable effects of foil without the undesirable ones.

Exactly!!!
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Unread 10-14-2012, 06:54 PM   #100
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CarolinaQue you just taught me something brother it will be a sticky on my computer. Wow!!!!! that was awesome
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Unread 11-26-2013, 10:13 PM   #101
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Quote:
Originally Posted by Q-Dat View Post
One of the guests was Mike Wozniak of Quau. Right now he is one of the top ranked brisket cooks in KCBS. At one point during the discussion I remember hearing him say that he knows the brisket is done when it has the resistance of a woman's breast. .

I am not one to dredge up old threads but i just thought i would warn all the brethren brothers out there that if you take the above example to test doneness of your brisket literally you may take a beating by your housedragon like i just did ;) explaining the situation just didnt make it any better!
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