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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 10-19-2013, 09:04 AM   #1
Big Country BBQ
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Thumbs up Alabama Football + Prime Brisket =

Delicious game day food!!! Went to the store yesterday and got a 12.57 lb USDA prime for $4.49 came home trimmed all the silver skin and fat ontop of the flat injected it with some butchers and added a couple secret rub to build flavor and used my standard Oakridge Black Ops Rub.



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Unread 10-19-2013, 09:11 AM   #2
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Can't wait to see finished pics...
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Unread 10-19-2013, 09:15 AM   #3
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I cant wait to find a 12.57 lb USDA prime brisket for $4.49!!


the ones around here are $30...

Im guessing you are meaning $4.49 a pound maybe?
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Unread 10-19-2013, 09:17 AM   #4
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That's gonna be good!
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Unread 10-19-2013, 09:18 AM   #5
NASTY
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Nice! RTR!
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Unread 10-19-2013, 09:21 AM   #6
Happy Matt
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Nice!
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Unread 10-19-2013, 09:21 AM   #7
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That's good lookin'! Can't wait to see the finished product!
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Unread 10-19-2013, 09:26 AM   #8
Bludawg
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Fat = Flavor
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Unread 10-19-2013, 09:26 AM   #9
Diesel Dave
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Looks real good be watching for the finish
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Unread 10-19-2013, 09:30 AM   #10
EmilPatrick
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That thing looks awesome, nothing like some CFB and BBQ!
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Unread 10-19-2013, 10:10 AM   #11
Big Country BBQ
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Quote:
Originally Posted by Bludawg View Post
Fat = Flavor
Ive cooked enough briskies in my life to know all about fat +flavor but you don't know how I add fat & flavor plus gotta love that thin pink line
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Unread 10-19-2013, 10:45 AM   #12
Big Country BBQ
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about 2 1/2 hrs in running WSM 22.5 about 275-300 smoking with peach wood
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Unread 10-19-2013, 10:46 AM   #13
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Nice looking piece of meat for sure....
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Unread 10-19-2013, 11:05 AM   #14
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My two favorite things!
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Unread 10-19-2013, 12:14 PM   #15
Big Country BBQ
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4 hr mark running about 290-300 degrees on the smoker IT about 143-145

Bark is slowly forming


Overall color is what im looking for at this point

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