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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 10-11-2009, 06:04 PM   #1
leanza
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Default Brisket In a Drum.

Funk-o-matic approach. Briski ala drum. Needs some fine tuning on my part but was real good. I'm thinking that placing it on a pan, later in the cook, could have inhibited good smoke ring formation.
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Unread 10-11-2009, 06:06 PM   #2
Hugh Jorgan
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Oh man that looks good. Makes the stuff I'm cooking look sad.
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Unread 10-11-2009, 06:10 PM   #3
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wow that's some bark!
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Unread 10-11-2009, 06:19 PM   #4
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Quote:
Originally Posted by garyk1398 View Post
wow that's some bark!
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Unread 10-11-2009, 06:31 PM   #5
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Very nice!
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Unread 10-11-2009, 06:33 PM   #6
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Nice brisket Leanza!
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Unread 10-11-2009, 06:46 PM   #7
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In my dreams once I cooked a brisket that looked like that...
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Unread 10-11-2009, 06:49 PM   #8
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Wonderful job....I bet it was real tasty!
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Unread 10-11-2009, 06:50 PM   #9
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Very nice bark and juicy too. Sure can't complain about that brisket, it looks great!
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Unread 10-12-2009, 02:20 AM   #10
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looks super! since the smoke ring forms at the beginning of the cook, the pan probably did not effect your ring, but that is some great looking meat, ring or not.
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Unread 10-12-2009, 02:36 AM   #11
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looks awesome!
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Unread 10-12-2009, 02:40 AM   #12
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That's beautiful...... I'd hit that briskie fo' sho!!
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Unread 10-12-2009, 04:39 AM   #13
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Nice bark on that brisket!
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Unread 10-12-2009, 07:39 AM   #14
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Looks just right!
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Unread 10-12-2009, 08:08 AM   #15
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Leanza, you are a lot like me. Its too hard to try and separate the point from the flat so I just slice through them both too! When its cooked just right, which way you slice the grain doesn't seem to matter anyway.

Are there any good posts around that show how to find and then cut down that fat line after its cooked?
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