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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 07-05-2008, 02:00 PM   #16
BBQ Grail
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Unread 07-05-2008, 02:04 PM   #17
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Quote:
Originally Posted by jestridge View Post
actually the bull went over to neighbor farm he was breeding a cow another bull knock him off and when he fell it cause some kind of nerve injury and they had to slaughter him, He died happy I suppose. That the truth and im sticking ti it.
What a way to go!
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Unread 07-05-2008, 02:14 PM   #18
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Quote:
Originally Posted by jestridge View Post
actually the bull went over to neighbor farm he was breeding a cow another bull knock him off and when he fell it cause some kind of nerve injury and they had to slaughter him, He died happy I suppose. That the truth and im sticking ti it.

Not to try to be negative but, hope they slaughtered it fast. My neighbor (not an expert like a vet or anything) was telling me about a bull that got loose and they had to shoot it many times to kill it. The local packing house said they would grind it up into hamburger because the stress of the animal would taint the meat.

Hope this is not the case and yours turns out great. Let us know.
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Unread 07-05-2008, 03:18 PM   #19
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That is the biggest brisket I have ever seen. How long did it take you cook it
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Unread 07-05-2008, 03:30 PM   #20
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Waiting....what time is dinner?
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Unread 07-05-2008, 03:44 PM   #21
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That sucker is so big it does not even look like a brisket

With all that marbling, it should cook up wonderful!!!!

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Unread 07-05-2008, 06:25 PM   #22
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Quote:
Originally Posted by 1_T_Scot View Post
Not to try to be negative but, hope they slaughtered it fast. My neighbor (not an expert like a vet or anything) was telling me about a bull that got loose and they had to shoot it many times to kill it. The local packing house said they would grind it up into hamburger because the stress of the animal would taint the meat.

Hope this is not the case and yours turns out great. Let us know.
What you say is true if he had broken a leg or something because of the adrenline released in the system. But if it was just a nerve thing, and they let him calm down a few days, it would prolly be ok. Can't wait to see the finished product. I did see a packer at 23lbs at HEB the other day. But I already had too many in the freezer.
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Unread 07-05-2008, 06:29 PM   #23
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Ive been around a lot of bulls working on farms and my dads ranch.

Aint never seen an 1800 pound bull except for the ones at the county fairs.

My grandpa used to truck those monsters to the packing plant when he owned a trucking company and told me they were basically bolonga bulls. Their meat was too tough to cook properly.
This whas when I was a little chit about 45 yrs ago.
Way before I knew anything about low and slow.
Good Luck on this monster brisket. Will it fit on your pit?
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Unread 07-05-2008, 07:08 PM   #24
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Man, what a brisket! Probably will be done for Sunday dinner.

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Unread 07-05-2008, 07:20 PM   #25
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I can't wait to see the final results of that monster.
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Unread 07-06-2008, 07:48 AM   #26
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Is it still cooking ?? I cant wait to see the end result!!
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Unread 07-06-2008, 11:14 AM   #27
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Come on already!!! Or is that bad boy still cooking?
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Unread 07-06-2008, 11:28 AM   #28
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Geeze! Where is it? Do we need to have Shane send Wyatt over to finish this thing up?
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Unread 07-06-2008, 11:45 AM   #29
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Quote:
Originally Posted by jestridge View Post
actually the bull went over to neighbor farm he was breeding a cow another bull knock him off and when he fell it cause some kind of nerve injury and they had to slaughter him, He died happy I suppose. That the truth and im sticking ti it.

Quote:
Originally Posted by bbqbull View Post
Ive been around a lot of bulls working on farms and my dads ranch.

Aint never seen an 1800 pound bull except for the ones at the county fairs.

My grandpa used to truck those monsters to the packing plant when he owned a trucking company and told me they were basically bolonga bulls. Their meat was too tough to cook properly.
This whas when I was a little chit about 45 yrs ago.
Way before I knew anything about low and slow.
Good Luck on this monster brisket. Will it fit on your pit?
Well, that's why steers are so good to have around.....The keep their mind on grass instead of a$$
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Unread 07-06-2008, 11:52 AM   #30
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Quote:
Originally Posted by LMAJ View Post
Come on already!!! Or is that bad boy still cooking?
It'll probably still be cooking until NEXT Fourth of July... I'm guessing it'll be a 36 hour smoke @ 225...any takers?
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