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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 09-22-2013, 12:01 PM   #1
SmittyJonz
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Default Guess that Cut.......Pron........Live Action

Can you guess What the Smitty is Smoking? At 300*ish......


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Unread 09-22-2013, 12:06 PM   #2
Ron_L
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A brisket cut in pieces?
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Unread 09-22-2013, 12:09 PM   #3
SmittyJonz
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Your part way there Ron - my first brisket flat under that Bacon.....

Oh and Lighter Fluid Nazis I DID use lighter fluid to start my Charcoal Chimney
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Unread 09-22-2013, 12:14 PM   #4
aawa
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brisket flat under the bacon, beef short ribs on the left, and I'm not sure what the top right one is but kind of looks like a chuck steak.
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Unread 09-22-2013, 12:20 PM   #5
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Quote:
Originally Posted by aawa View Post
brisket flat under the bacon, beef short ribs on the left, and I'm not sure what the top right one is but kind of looks like a chuck steak.
Ding Ding Ding - Two plates of Beef Short Ribs and a Brisket Flat - my first time for either so one plate of ribs got same Rub as Brisket and the other got A Steak Rub ---- Hope these turn out good cuz this cook is costing more than double $ what a typical 15 lb packer cook costs.......

Ill post pics thru the cook and end results tonite.

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Unread 09-22-2013, 12:27 PM   #6
aawa
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Beef ribs are worth the money! Lately I have been biting the bullet and buying them because they are so friggin awesome. I think I have the feel now for when they are truely done and I found out I like rub I use on briskets on the short ribs the best.

I have 4 short rib plates waiting in the fridge for me for this friday.
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Unread 09-22-2013, 01:24 PM   #7
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mmmm looks good... That'll be tastier than the hot dogs i have on. LOL, at least i have a rib eye dethawing for dinner.
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Unread 09-22-2013, 01:29 PM   #8
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I don't care...just cook some up and send it this way! :)
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Unread 09-22-2013, 01:42 PM   #9
SmittyJonz
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1 hr in





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Unread 09-22-2013, 01:55 PM   #10
landarc
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You've ruined them! Bacon doesn't go with brisket at all!





nice grate full of meat you got there

How do you feel about the meat pushed together in the middle like that? I have always thought it was better to have air movement around each chunk of meat.
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Unread 09-22-2013, 01:56 PM   #11
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2 hrs in - do I wrap them in Butcher paper like a Brisket?

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Unread 09-22-2013, 02:05 PM   #12
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Quote:
Originally Posted by landarc View Post
You've ruined them! Bacon doesn't go with brisket at all!



Yup. Better send it all on over my way so I can properly dispose of that for you.
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Unread 09-22-2013, 02:05 PM   #13
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Yeah man, wrap 'em up!
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Unread 09-22-2013, 03:02 PM   #14
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3 hrs in I just wrapped all of it......

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Unread 09-22-2013, 03:09 PM   #15
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Looking good, the bacon escaped
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