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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 02-15-2013, 10:10 PM   #1
Found some matches.
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Default Quick at home brisket


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Unread 02-15-2013, 10:28 PM   #2
somebody shut me the fark up.
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Lot of things they do differently than the conventional wisdom around here, but I would be willing to give it a try one time pretty soon and see what I learn. It is somewhat akin to the Night Train process.
Jim - Another transplanted Texan

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Unread 02-15-2013, 10:45 PM   #3
is one Smokin' Farker

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Firstly it was recorded over four years ago. Processes evolve over time. The Brethren are divided on whether to wrap or not. Those that wrap are divided whether to wrap in foil or butchers paper. Clearly the brisket in the video was steamed in the wrap. The resulting stewed flavour wouldn't suit me!!!!
When you stop horsing around it is time to fire up the BBQ & Smoker
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Unread 02-15-2013, 10:51 PM   #4
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If I did the math right on that rub they made, thats 1 part salt to 6 parts everything else. Seems pretty low on the salt for a big cut.
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Unread 02-15-2013, 11:45 PM   #5
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With a few differences it is very close to how I cook mine although I stay on the pit. 4 hrs neked at 300 wrap in Butcher paper, back on the pit at 300 until probe tender. (2-3 hrs) Rest on the counter until the It drops to 150.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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Unread 02-16-2013, 12:28 AM   #6
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Looks under cooked to me that don't look like butter ^^^that dawg will hunt, even if CAB is marketing ploy
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Unread 02-16-2013, 12:41 AM   #7
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Ok Since this is up for discussion.....
Id Like to Add

I dont Slice My Briskit paper thin !!!!
I slice it thick !!!! Left overs get thin slice but Hot n Fresh off the Pit I like about 1/4" to 1/2" at least Closer to 1/2 in. slices

Wut Say you ??
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