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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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Old 03-08-2014, 08:18 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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Old 03-31-2014, 10:12 AM   #302
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Thanks for the great post.
And by the way Chris, How big was the brisket ?
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Old 03-31-2014, 11:38 AM   #303
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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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Old 03-31-2014, 11:50 AM   #304
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What are you doing in Q-Talk, young man???
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Old 03-31-2014, 12:16 PM   #305
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Superlative presentation! Good to go back to basics once in a while, and this is textbook!
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Old 03-31-2014, 12:18 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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Old 03-31-2014, 12:23 PM   #307
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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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Old 07-02-2014, 01:51 PM   #308
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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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Old 08-22-2014, 11:54 PM   #309
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Bump
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Old 11-28-2014, 11:32 AM   #310
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Bump for Newbs.
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Old 11-28-2014, 02:18 PM   #311
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Very well done. And very informative.
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Old 12-03-2014, 01:56 PM   #312
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Default Great tutorial

Where was this tutorial twelve bad briskets ago!!???

Cannot wait to give this a try. Thanks for making things so freakin simple.
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Old 12-03-2014, 04:39 PM   #313
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Awesome post and tutorial. Being new to this whole thing I feel I am ready to do a brisket now that it was kind of laid out. Thank you gigabyte for the post and to SmittyJonz for the bump.
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Old 12-03-2014, 06:56 PM   #314
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Truthfully, Smitty. I think this should be a sticky!
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Old 12-04-2014, 10:00 AM   #315
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
bigabyte, has my vote for Bretheren member of the year, he is helping out all of us with out tring to sell a product ,video or class..he is what being a BBQ BRETHREN is all about..I really mean that!!! thanks!!!! anyone thinking of doing a brisket will reap the rewards of his hard work!! AGAIN, THANKS!!!!!!!!!!!!!!!!!!!!!!!
Ditto!
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