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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 11-07-2011, 02:57 PM   #16
retired trucker
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Quote:
Originally Posted by Saiko View Post
I took a closer look at the flats they have available, and most of them do have a decent fat cap on them (they are actually underneath, so I didn't see them before). I talked to one of the butchers on the floor and he said you can ask the guys inside for a "whole brisket" and they will do it.
I have a feeling that a "whole brisket" might just be a flat with no fat cut off. It was busy as hell when I was there and couldn't get any of of their attention, but I'll check it out next time.
I think I'm gonna start with flats until I can find a good source of packers in Atlanta. The fat cap looked pretty decent on the ones I saw, and I'll give them a good mopping every hour, plus bacon if I have to. I'm in the medical field, so I'm used to dealing with lack of sleep, although I avoid it when I have to :D
Go to any Sam's in the Atlanta area and they have "choice" grade packers. I get mine from the Sam"s out in Hiram for $2and change per pound. They usually have several to choose from. I try to get a "right-Handed" one if I can.
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Unread 11-07-2011, 03:03 PM   #17
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I would go hot and fast with a whole packer. It's usually a lot cheaper per lb than flat, and using hot and fast, you can have it done (even up to 16lb) in 5 hours or less

I still haven't had the stones to try hot and fast with pork, but it's the only way I do brisket now!
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Unread 11-07-2011, 06:40 PM   #18
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Originally Posted by jeffjenkins1 View Post
Three words for ya Saiko, hot and fast! LOL, came across this on Google!
Jeff
Holy thread necro batman!!

For those that are replying, I appreciate the advice but take a look at the original post date!
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Unread 11-07-2011, 08:52 PM   #19
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Unread 11-07-2011, 09:19 PM   #20
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Quote:
Originally Posted by Saiko View Post
Holy thread necro batman!!

For those that are replying, I appreciate the advice but take a look at the original post date!
I've been waiting for someone to say something, so Saiko in 7 years have you mastered brisket yet?
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Unread 11-07-2011, 09:55 PM   #21
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LOL it was just for grins! (and to get Saiko to post!)

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Unread 11-07-2011, 10:18 PM   #22
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LOL, I was confused too. In my mind I said "Saiko?!?! First Brisket?!?! What about the hot and fast...?!?!"
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Unread 11-08-2011, 06:55 AM   #23
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7 years thats awesome
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