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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 11-10-2008, 05:42 PM   #1
Greendriver
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Default Brisket Fer Thanksgiving Question

I got me some brisket vac sealed in the freezer (a whole one sliced I cooked weekend before last and several more 1 lb packs) and am gonna serve them along with all the traditional fare for thanksgiving. I keep tossing the idea back and forth that I might come up with some sauce that would go with that brisket that would make it more in line with non-bbq brisket and more like just some good beef, but then I hate to take the bbq out of this stuff cause it's dam good. What would you do?
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Unread 11-10-2008, 05:50 PM   #2
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I would let people appreciate the que.
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Unread 11-10-2008, 06:50 PM   #3
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People pay me to smoke briskets for thanksgiving and christmas. Let the meat stand as it is.
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Unread 11-10-2008, 10:51 PM   #4
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Brisket is BBQ, I wouldn't change it around.
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Unread 11-11-2008, 07:06 AM   #5
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If you get Chile Pepper Magazine, there is a recipe for Hanukkah Brisket in the most recent issue. It's done in a crock pot with a spicy cranberry sauce. You might want to use the sauce as a base for a glaze. I plan to make it later this week with a flat I got by mistake.
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Unread 11-11-2008, 11:55 AM   #6
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Make Pastrami

Sliced thin Pastrami and Turkey Open faced Sandwiches with a heaping mound of of cinnamon glazed sweet potatoe fries.

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Unread 11-11-2008, 04:17 PM   #7
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my family liked brisket just as it was the last few years. for a break, I think I will cook something else though.
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