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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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Old 02-15-2013, 10:10 PM   #1
aevanlloyd
Found some matches.
 
Join Date: 02-03-13
Location: Tempe, AZ
Default Quick at home brisket

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Old 02-15-2013, 10:28 PM   #2
HeSmellsLikeSmoke
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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.
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Old 02-15-2013, 10:45 PM   #3
JohnHB
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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!!!!
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Old 02-15-2013, 10:51 PM   #4
Q-Dat
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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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Old 02-15-2013, 11:45 PM   #5
Bludawg
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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.
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Old 02-16-2013, 12:28 AM   #6
AustinKnight
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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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Old 02-16-2013, 12:41 AM   #7
VoodoChild
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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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