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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 08-04-2010, 11:48 AM   #136
ChicagoSizzlin
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After you cut up the point to make brunt ends what do you put it in when putting it back on the smoker? A foil pan or a veggie tray? I also heard of people taking the point and adding it to the BBQ sauce?
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Unread 08-13-2010, 10:47 AM   #137
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The point was very tender, the probe slid right in and out like butter. The flat was not tender however, I had to stick the probe in and it had some decent resistance. So I put the lid back on and checked it again in an hour. It still wasn't quite ready so I waited another hour, then it was done and tender in both the flat and the point. So this packer took 12 hours at 250 to get done.

QUESTION ABOUT THE ABOVE:
IS there a concern about drying out the point, while you waited another two hours for the flat?
Thanks and thanks for this awesome tutorial.
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Unread 08-13-2010, 12:41 PM   #138
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Great tutorial Big . Should be very helpful to a lot of people. I've been doing briskets for a few years and i even picked up a pointer or two. Nicely done!
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Unread 08-16-2010, 12:24 PM   #139
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Incredible post! Thanks for the help!
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Unread 08-19-2010, 01:40 AM   #140
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As others, I really appreciate this post. I've been out due to some severe knee injuries, and I thought I remembered some stickies in the past that went deep into the philosophy of different brisket techniques. Did those all go away, or is my old mind just slipping?
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Unread 08-19-2010, 01:49 AM   #141
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Nevermind. I'm an idiot. I found it again!
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Unread 08-19-2010, 10:55 AM   #142
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Chris - absolutely fantastic tutorial - clear, concise and to the "point". Thank you so much! I'm just now finding this post. Been doing a lot of brisket reading to help improve our comp brisket. This thread confirmed what we have been doing right and helped solve what we've been doing wrong. Like others, on earlier briskets I was confused when the point would probe tender but the flat would still have resistance. Finally occurred to me that the point because of its higher fat content will probe tender well before the flat but keep cooking UNTIL the point and the flat probe the SAME. The point will not overcook in this time and as you said once separated can go back on the smoker for several more hours to make burnt ends w/o fear of drying it out.

So Chris - if this is Bigabyte Brisket 101, when can we expect the intermediate or advanced BB 201 or 301? I for one would love to know what extra steps you take when you really want to put out your best brisket! Thanks again!
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Unread 09-19-2010, 08:31 AM   #143
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Fantastic tutorial!

Nice pics too.

This is one of favorite cuts on the Q.
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Unread 09-22-2010, 12:25 PM   #144
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WOW Thanks for all the info
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Unread 09-22-2010, 12:46 PM   #145
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This is the best tutorial I have seen so far, and I've been doing a lot of wandering around. Thanks agian Chris. I now have the confidence to try my first brisket without being a nervous wreck. Hopefully this weekend.
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Unread 09-22-2010, 01:33 PM   #146
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Glad I found this post, very nice tutorial of the brisket
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Unread 09-22-2010, 02:11 PM   #147
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Great tutorial! I just bookmarked it for future reference.
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Unread 09-22-2010, 05:55 PM   #148
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So there was a total of 16 hrs in the cook? 12 for the whole packer and another 4 for the burnt ends?
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Unread 10-30-2010, 02:27 PM   #149
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Sorry just had to read it again. VERY COOL!!
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Unread 10-30-2010, 02:28 PM   #150
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Well done..
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