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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 03-08-2014, 09:18 PM   #301
chawn
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I read this thread before smoking my first brisket, but didn't like the uncertainty of a finishing temperature. A long story short: tasty, but dry brisket.
Tonight I will be trying Chris' way with a full expectation of a moist and flavorful cut of meat.
Thank you, fine sir.
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Unread 03-31-2014, 11:12 AM   #302
burgersb
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Thanks for the great post.
And by the way Chris, How big was the brisket ?
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Unread 03-31-2014, 12:38 PM   #303
bigabyte
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I have no idea how big it was. It was a while back. I may not have known then either.
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Duh.
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Unread 03-31-2014, 12:50 PM   #304
deguerre
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What are you doing in Q-Talk, young man???
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Unread 03-31-2014, 01:16 PM   #305
MemphisMarsh
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Superlative presentation! Good to go back to basics once in a while, and this is textbook!
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Unread 03-31-2014, 01:18 PM   #306
bigabyte
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Quote:
Originally Posted by deguerre View Post
What are you doing in Q-Talk, young man???
It was an accident.

I'm searching for booby pics now to get this thing back on track.

Here's one!

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Unread 03-31-2014, 01:23 PM   #307
Tom Sr
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Holy cow! I just finished reading this post. To top it off, tonight the boys at KAT BBQ
are delivering my 32X17 reverse flow offset cooker. The timing couldn't be more perfect. This tutorial is a textbook that I will be referring to often as I learn to cook
brisket. Thank you for posting
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Unread 07-02-2014, 02:51 PM   #308
Lilcountry'Que
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I know this is an old post, but I have to say thank you for the tutorial!! I am a competition hopeful, and I know the first thing I need to learn is the cuts of meat, how to prepare them, and how to separate and/or cut them properly. Once again, Thank You!!
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Unread 08-23-2014, 12:54 AM   #309
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Bump
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