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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-29-2013, 04:18 PM   #16
Bludawg
somebody shut me the fark up.
 
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Quote:
Originally Posted by Brauma View Post
I'll definitely try this. Only reason I've cubed BE's is because that's what has seemed to score best 'round here.

Lot of fat in the point, though. I render down the point for a good hour or so more than the flat to caramelize it along with it's own zesty sauce.

Do you cook the point and flat all the way together?
Fat is flavor! Beef fat is like a magical concoction of Candy & Crack! one bite is to many and the whole point aint enough. If you like a good rib eye your gonna love sliced point. Just don't tell any one your doing this we don't want to start a point reviloution
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Old 11-29-2013, 04:33 PM   #17
S M O K E
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I cooked in butcher paper once. It was just for the last few hours. The brisket had a nice smoke ring but no smoke flavor.
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Old 11-29-2013, 04:46 PM   #18
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I cooked for a party once. I thru in a couple of flats on the rib side running about 325 temp. The flats were place about 8 feet from the fire box next to the chimney. I pulled the flats at the 6 hour mark, the bark looked dry and charred but when I sliced into one I became a believer.
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Old 11-29-2013, 05:05 PM   #19
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Originally Posted by retired trucker View Post
I have never separated the flat from the point until the whole packer is a done deal. In fact, I have never cooked just a flat. If I can't find a suitable packer to suit me, I just have a ham sammich and try another day. It is like buying an airplane with no engine to me. That puppy just wont fly!

Blessings,
Omar
necessity is the mother of invention.
round here it is hard to find a packer but sams sells angus flats. got myself a second place trophy in one of them big timer contests with one.
I'm just sayin, but I agree I'll take a slice off the fatty end every time.
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Old 11-29-2013, 05:17 PM   #20
104timberwolf
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Just pulled my brisket off. If it's no good, at least we can eat the paper! Going to be a long two hours staring at that grease stained present sitting on our counter....
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Old 11-29-2013, 06:00 PM   #21
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2 hours? now that's a genuine test of will power. good luck!
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