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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 03-07-2009, 09:39 PM   #46
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Join Date: 12-28-07
Location: St. Louis, MO
Default Thans for sharing

Chris, I second all of the nice things everyone has said about you and this great site. That is the kind of post that makes it worth while when my wife is saying " why don't you get off that computer and work on the honey do list I gave you". Thanks for all of your time in putting that together, and for all of the knowledge shared. It's good to be a Brethren with brothers like you
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Old 03-07-2009, 10:04 PM   #47
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somebody shut me the fark up.
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You step outta Woodpile 1 time and hit a homerun!
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Old 03-07-2009, 10:20 PM   #48
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Great tutorial. I've sent several people here to read this. (hopefully they'll pay the subscriptions).
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Old 03-07-2009, 10:21 PM   #49
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Thank You for the Show-down on that big o'l Hunk of Meat, very appreciated, you are a true Brother in Smoke !
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Old 03-07-2009, 10:42 PM   #50
somebody shut me the fark up.
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Originally Posted by Bbq Bubba View Post
You step outta Woodpile 1 time and hit a homerun!
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Old 03-07-2009, 11:05 PM   #51
Got Wood.
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Location: Blue Springs , MO.

WOW!!!!!!!!! That article is fantastic.Should be a sticky..It would be so neat if there was other tutorial on ribs, chicken, chuckies, butts etc. on this site too in a section of there own but DONE like this one.SOOOOOO professional ...
Thanks for thinking of us. Tim
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Old 03-07-2009, 11:08 PM   #52
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How many of you buy the packers and then separate the point and flat to smoke separately?
Burnt ends are just so dang good!! Aren't they?

It's more cost effective to buy this way, right?
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Old 03-07-2009, 11:17 PM   #53
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Here is a tutorial on brisket flats as well, if anyone is interested

but I must say, this post should be made a sticky because the ogiginal poster had one hell of a tutorial.
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Old 03-07-2009, 11:27 PM   #54
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Thank you thank you thank you!!! I hope this kicks our brisket game up a notch!!
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Old 03-08-2009, 03:05 AM   #55
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Thanks Chris! Now if only I can find a packer brisket, and not those 5-7 # flats at Costco...
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Old 03-08-2009, 09:34 PM   #56
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thank you so much, i have been looking to do a brisket and have so many questions. this may have just answered every one of them.

A Wonderful Family!!!
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Old 03-08-2009, 10:22 PM   #57
somebody shut me the fark up.
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Location: annville ky

I have cook several briskets but I learn a lot from this. You did a great job explaining the flat and point always had trouble with that. JOB WELL DONE
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Old 03-08-2009, 11:38 PM   #58
somebody shut me the fark up.
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Roadmap material.

Thanks Chris. Well done.
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Old 03-09-2009, 12:41 AM   #59
Is lookin for wood to cook with.
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This is amazing, thank you! This will be essential to my success when I Q my first brisket!

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Old 03-15-2009, 07:49 PM   #60
Knows what a fatty is.
Join Date: 04-05-08
Location: Barnesville GA

Great tutorial. BUT women just do not understand. Mine has been cooking since 7 this Am and not quite there. She just keeps fussing that it takes too long. I really thought I would be good at 12 hours but did not take in the weather
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