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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 06-03-2009, 10:23 AM   #16
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Quote:
Originally Posted by jswordy View Post
Take pix! I would like to see that!

That brisket RAWKS. And over coals, to boot! What did you marinade the brisket with? I am a zealot for marinades -- a true believer. Almost everything I do gets marinaded first. It looks really moist and tender -- hard to do with that cut.

My tummy is grumbling.
I injected it with beef broth and then let sit in the fridge for about 5 hours.

Quote:
Originally Posted by Harbormaster View Post
The best brisket advice I ever got was "Brisket is a journey. You'll know when you get there." Helped me a ton.
Looks like you did a fine job on yours.
One point to make, in your pic (the one barbefunkoramque used) you can see that the grain of the point (top) and flat (bottom) run in different directions. Before slicing (sometimes before cooking) I seperate them so I can cut both pieces across the grain.
You are right, I will definitely do that next time, I was not sure if I should separate first or cook then separate. At that point, I had too many hungry eyes to separate and they were getting restless. Thanks for the advice, I will definitely do that next time.
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Unread 06-03-2009, 10:32 AM   #17
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Brisket looks great. The high heat method is hard to do if you only have one grill at a Comp- a stick burner
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Unread 06-03-2009, 10:59 AM   #18
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Looks great!
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Unread 06-03-2009, 12:18 PM   #19
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Great job on the brisket!
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Unread 06-03-2009, 12:23 PM   #20
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Looks Great!!!! I have not tackled doing a brisket yet. I will refer back to this when I get ready!!
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Unread 06-03-2009, 02:47 PM   #21
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In West Texas joints, there is an precise angle you can slice without unbooking the point and the flat, that gets as close to against the grain on both pieces. Then the eater can chose to defat or not themselves.

I normally don't get that down until I have done and flipped and studied about 12 briskets in a row. Roy Perez can do it in his sleep.

Originally, you never unbooked a brisket.

Quote:
Originally Posted by Harbormaster View Post
The best brisket advice I ever got was "Brisket is a journey. You'll know when you get there." Helped me a ton.
Looks like you did a fine job on yours.
One point to make, in your pic (the one barbefunkoramque used) you can see that the grain of the point (top) and flat (bottom) run in different directions. Before slicing (sometimes before cooking) I seperate them so I can cut both pieces across the grain.
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Unread 06-03-2009, 03:39 PM   #22
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Nice looking brisket!!!!!
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Unread 06-03-2009, 05:11 PM   #23
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Nice Briskie!
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Unread 06-03-2009, 06:25 PM   #24
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Quote:
Originally Posted by barbefunkoramaque View Post
In West Texas joints, there is an precise angle you can slice without unbooking the point and the flat, that gets as close to against the grain on both pieces. Then the eater can chose to defat or not themselves.

I normally don't get that down until I have done and flipped and studied about 12 briskets in a row. Roy Perez can do it in his sleep.

Originally, you never unbooked a brisket.
Hopefully, One day I will acquire the necessary knowledge to do that, for now, I'll settle on tender, juicy and tasty.
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Unread 06-03-2009, 09:19 PM   #25
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Great looking brisket. One to be proud of.
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Unread 06-03-2009, 09:39 PM   #26
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Bravo!
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Unread 06-03-2009, 09:52 PM   #27
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Excellent work my friend....see you tomorrow!
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Unread 06-03-2009, 10:03 PM   #28
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Thumbs up Roy Perez.

He is more than a legend in these parts, he is God to many of us.
I wished that I had one tenth of his ability and knowledge.

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Quote:
Originally Posted by barbefunkoramaque View Post
In West Texas joints, there is an precise angle you can slice without unbooking the point and the flat, that gets as close to against the grain on both pieces. Then the eater can chose to defat or not themselves.

I normally don't get that down until I have done and flipped and studied about 12 briskets in a row. Roy Perez can do it in his sleep.

Originally, you never unbooked a brisket.
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Unread 06-03-2009, 11:09 PM   #29
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Quote:
Originally Posted by hav View Post
Excellent work my friend....see you tomorrow!
See you in tomorrow, have a safe trip.
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Unread 06-03-2009, 11:13 PM   #30
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Just when I thought I'd make it through a Thursday without placing a "brisket order"... Great job, now I've gotta try 350.
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