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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 12-30-2007, 11:49 AM   #31
keale
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Wow!! Very nice!
a little off topic, but I get confused cutting against the grain...I know you're suppose to, but sometimes its tough to know...
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Unread 12-30-2007, 11:55 AM   #32
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Nice looking grub.
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Unread 12-30-2007, 01:04 PM   #33
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drool
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Unread 12-30-2007, 03:03 PM   #34
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Quote:
Originally Posted by keale View Post
Wow!! Very nice!
a little off topic, but I get confused cutting against the grain...I know you're suppose to, but sometimes its tough to know...
The grain is easier to see when the meat is raw. Before you rub the meat find the grain and cut a corner off of the flat across the grain. Then, when it is cooked you can start your slicing along the corner that you cut off.
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Unread 12-30-2007, 03:20 PM   #35
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Quote:
Originally Posted by Ron_L View Post
The grain is easier to see when the meat is raw. Before you rub the meat find the grain and cut a corner off of the flat across the grain. Then, when it is cooked you can start your slicing along the corner that you cut off.
Ya but then all the juice leak's out..............
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Unread 12-30-2007, 05:34 PM   #36
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Larry, that brisket looks fantastic!!!! Montreal Steak Seasoning is about all I use now on brisket. Tried it earlier this year, also injected with some broth and other stuff, and it was great!
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Unread 12-30-2007, 06:44 PM   #37
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Brisket looks great Larry.
Hey Thirdeye were do you get the dryed bell pepper?
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Unread 12-31-2007, 08:39 AM   #38
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Dude.

Yer killin' me here this morning. That's one of the prettiest briskets I've ever seen. And I'm hungry.

Breakfast of champions mod.
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Unread 12-31-2007, 10:13 AM   #39
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Okay, that does it. I'm going to add a brisket to tomorrows menu. I was planning on just smoking a turkey but as long as I got a fire going....
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Unread 12-31-2007, 10:22 AM   #40
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Definitely the best looking brisket I've ever seen. Whoa.

What do you think of a very light glaze of mustard before adding the s&p?
(And a side of an open can o' worms?)
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Unread 12-31-2007, 11:38 AM   #41
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OK. I like the looks of that brisket (thoroughly jealous mod)
I'm dieing over here! Got a cold, haven't been able to cook, and now? Now I'm really farkin' hungry.
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Unread 12-31-2007, 07:08 PM   #42
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I had been using a kinds of stuff on my briskets trying to find the right combo, until just a few months ago. Then a friend of mine that owns a Q joint in Salt Lake City gave a "lesson" on doing briskets for me and another buddy of ours. We were all using drums, they both have the real deals, mine is that old tub in my avatar. But anyway he had us use just S&P and we burned some nice hickory chunks that he had. Anyways, I'll never do it any other way again. S&P is the way to go on beef... Thanks, T!
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Unread 01-01-2008, 09:49 AM   #43
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Quote:
Originally Posted by sajones97 View Post
Definitely the best looking brisket I've ever seen. Whoa.

What do you think of a very light glaze of mustard before adding the s&p?
(And a side of an open can o' worms?)
Wouldn't hurt a thing, it will actually give you a little "glue" to hold on more seasoning which will give you a little more bark. I know a lot of people that slather all their Q with mustard before rubbing, but I normally don't, but have before. I don't notice much difference between the two.
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