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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 06-04-2009, 07:23 AM   #31
Mad Max
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Quote:
Originally Posted by Peteg View Post
Just when I thought I'd make it through a Thursday without placing a "brisket order"... Great job, now I've gotta try 350.
That's the spirit! May the brisket force be with you!
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Unread 06-04-2009, 01:21 PM   #32
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I was given his "probe" which was an about 60 year old sharpening tool that had been whittled down to the size of an icepick. It was originally from the Old Kreuz market. I freakin LOST IT in the move.

Idiot!

Okay to the original thread guy. The slice technique I speak of that keeps you from having to unbook the brisket and slice it coming sort of diagonally against both grains is not a hard concept. I will look next time and pin it down for real. I like this cut your doing and was trying to add that you could actually continue the cut your making, but by flipping it another way, you would be able to cut the whole thing nearly (point and flat) without going with the grain at any time. Then you would have juicy tasty as well as an old school cut too. LOL I see you have the "juicy and tender and tasty" down (a trait that elludes many) as you said, but then you would even have a different cut. Of course if you're a competitor then don't be different.



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Unread 06-04-2009, 05:21 PM   #33
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Looks great. One question, when you foiled did you put it in the cooler to finish or put it in the cooler after it reached 200??
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Unread 06-04-2009, 10:56 PM   #34
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Quote:
Originally Posted by peaspurple View Post
Looks great. One question, when you foiled did you put it in the cooler to finish or put it in the cooler after it reached 200??
Put it in the cooler, after it hit 200 degrees, for only about 20 minutes. Just wanted the juices to re distribute not to continue carry over cooking.
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Unread 06-05-2009, 12:05 AM   #35
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Congrats, a fine looking brisket you have there.
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Unread 06-05-2009, 06:22 AM   #36
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looks good, going to try my first brisket this weekend and hope it turns out that good.
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Unread 06-08-2009, 09:38 PM   #37
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Default And here is the result....

using the method described, we took 1st. place in Brisket, at Hog Happenins 2009, amateur division, in Lincolnton, NC, June 6, 2009.

A close up of our entry...


The official plaque...


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Unread 06-08-2009, 09:56 PM   #38
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Dam Max, That looks really good. I just ate dinner and that still made me hungry. That trophy is very cool too, congrats.
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