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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 08-19-2009, 08:33 PM   #91
dmaurer
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Awesome tutorial. Can't wait to try some brisket.
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Unread 08-19-2009, 11:32 PM   #92
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the best brisket how to with pics I have seen yet..nicely done!
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Unread 08-20-2009, 06:26 AM   #93
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It seems we have a chorus, of which I'm one; GREAT TUTORIAL. The pics really helped!
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Unread 08-20-2009, 06:51 AM   #94
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Wow! Wish I had seen this BEFORE I tried my first brisket a couple weeks ago!!

I cooked based on temperature and that was very nerve wracking. I bet I checked that thermometer a thousand times. Right at the end it jumped from 180 to 190 really quick and I panic'd. I pulled it off and let it rest for about a half hour figuring I had overcooked it. Boy, was I wrong. It was still a little undercooked. Oh well, it was still good but could have been rgeat.

BTW, I used the hand-in-glove method to seperate the Flat/Point that the Cap'n showed me. Works like a charm. It came apart perfectly but be sure to wear a knit glove under the latex glove! It is REALLY hot in there!!

Russ
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Unread 12-09-2009, 11:34 AM   #95
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Hey! What the???

THAT DARNED SQUIRREL!!!
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Unread 12-09-2009, 11:47 AM   #96
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Quote:
Originally Posted by bigabyte View Post
Hey! What the???

THAT DARNED SQUIRREL!!!
Six squirrels in one post? The squirrel society tells us that the squirrel is a comedy tool that should not be overused my friend...

Nice tutorial by the way...
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Unread 12-09-2009, 03:06 PM   #97
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BOOKMARKED!!!! Thanks. Learned more in the first page of this post than watching two full episodes of Pit Masters!! LOL
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Unread 12-09-2009, 04:25 PM   #98
TnBob
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Thanks for posting this Chris. Gonna try one of these suckers this weekend. I'm Hungry.
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Unread 12-09-2009, 07:00 PM   #99
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can you seperate the point and the flat before cooking?
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Unread 12-09-2009, 07:01 PM   #100
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yes.
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Unread 12-09-2009, 07:09 PM   #101
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A most enlightening explanation & school on brisket. Many thanks!
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Unread 12-09-2009, 09:15 PM   #102
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Quote:
Originally Posted by bacardi2001 View Post
can you seperate the point and the flat before cooking?
Sure can.
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Unread 12-09-2009, 10:57 PM   #103
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Wow Chris,

This is hands down the best brisket tutorial I have seen!!! I have done a lot of reading and research and have never found this much good info on brisket in one spot. You have to look all over to come up with the info contained in your post. From now on when folks ask me how to do a brisket I'll just show them your post..

Thanks for taking the time to put this together!!!
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Unread 12-10-2009, 07:50 AM   #104
bigabyte
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There! I think my 22LR took care of those pesky rodents!
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Unread 12-10-2009, 08:18 AM   #105
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Thanks a bunch! I've cooked half a dozen or so briskets over the years and never been happy with any of them. Now I see I've never near about got one done enough. Youve insired me to give it another shot. Thanks
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