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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 03-26-2009, 06:16 PM   #16
Rightstuff
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I figured barbequefunkaroma (sp) would be proud of that post!
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Unread 03-26-2009, 06:17 PM   #17
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Quote:
Originally Posted by Rightstuff View Post
I figured barbequefunkaroma (sp) would be proud of that post!
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Unread 03-26-2009, 06:46 PM   #18
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I agree with Rightstuff's friend in Texas. Except for the "no seasoning" part. I beleive everything needs a little salt.
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Unread 03-26-2009, 07:05 PM   #19
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15 to 16 hours ,I dont know if I can drink that long anymore.
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Unread 03-26-2009, 07:18 PM   #20
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Quote:
Originally Posted by Rightstuff View Post
A friend of ours that owns a famous TEXAS bbq joint sent me an email a few days ago. This is what it said:

I inject nothing, rub nothing, spice NOTHING, and certainly don't foil anything...

Put the brisket on the pit, don't do a thing to it (put it "nose" cap, deckle, side up -- people call it different things) try and keep your temp at 220 and let that thing rock for about 15/16 hours. The fat will be very loose and bubbly hot. Stick a fork in it (between the flat and cap) and twist it -- if it twists easily -- pull it off. NOW you can wrap it in foil! It'll be Like BUTTER!!!!
This BBQ doesn't happen to be in Cleburne does it ?
Raz
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Unread 03-26-2009, 07:19 PM   #21
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Quote:
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15 to 16 hours ,I dont know if I can drink that long anymore.
Not with that attitude. I always throw salt and pepper on there, these things are necessary. And I run mine up to about 200 before pulling off. Its hard to slice but juicy as all get out.
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Unread 03-26-2009, 10:15 PM   #22
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who said no salt or no seasoning??? Not me.
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Unread 03-26-2009, 11:03 PM   #23
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Gotta have salt and pepper.
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Unread 03-27-2009, 06:06 AM   #24
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Quote:
Originally Posted by RazBarlow View Post
This BBQ doesn't happen to be in Cleburne does it ?
Raz
Quote:
Originally Posted by jgh1204 View Post
Gotta have salt and pepper.
Its in Tyler, TX.

I agree, but God is his BBQ awesome. He's doing something right!
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Unread 03-27-2009, 06:12 AM   #25
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I can only drink for 5 hours. I then start to fall down.
So, this is how I roll.
http://www.kickassbbq.com/quick_cook_brisket.htm
It isn't for everybody, but they come out Perfecto every time for me.

PARTY!!!!!
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Unread 03-27-2009, 08:14 AM   #26
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Raz, after the resting period and when you're fixin' to slice up that briskie, cut across the grain of the meat. I would also not slice off no more than what you're planning to eat at that time.
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Unread 03-27-2009, 01:46 PM   #27
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Is he new, I lived in Tyler from 92-97 and never found decent beef que. Country Tavern was good, but I thought too expensive.
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Unread 03-27-2009, 02:55 PM   #28
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http://www.stanleyspitbbq.com/
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Unread 03-27-2009, 02:57 PM   #29
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News feature regarding Stanley's Famous BBQ.

http://www.youtube.com/watch?v=bHO7I0lBdjA
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Unread 03-27-2009, 02:57 PM   #30
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Also, he bought Stanley's after 1997 when it was struggling and turned it into something spectacular. If you went there between 92-97 it may not have been as good.
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