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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 02-28-2010, 03:12 PM   #1
MilitantSquatter
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Default How To Smoke A Brisket-Texas Style

Found this on You Tube..

(Hey Donnie - this ain't no Funk Master's of America production. BTW, do I get the honorary Funkmaster East spot when the Klose gets delivered on Tues ? BigMista has the left coast covered )


How To Smoke A Brisket-Texas Style

Part 1 (cooks between 175-225 degrees)
http://www.youtube.com/watch?v=PAhx9...eature=related

part 2 (slicing technique)
http://www.youtube.com/watch?v=BtAqz...eature=related

part 3 (chopped in a food processor)
http://www.youtube.com/watch?v=Jk1Br...eature=related

part 5 (the equipment)
http://www.youtube.com/watch?v=7WPii...eature=related



Discuss.
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Last edited by MilitantSquatter; 02-28-2010 at 03:47 PM..
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Unread 02-28-2010, 03:29 PM   #2
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Don't much like the propane in the first video and I probably would've pre-heated the cooker before I put the meat in....and when I lived in Texas the only thing you would use propane for is a grill...
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Unread 02-28-2010, 03:30 PM   #3
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I didn't know Texas style meant creosote smoked.

I think I found my new technique on how to slice brisket.
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Unread 02-28-2010, 03:43 PM   #4
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Where do we surrender our Texas citizenship papers?
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Unread 02-28-2010, 03:52 PM   #5
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I don't even know where to begin. There is SO much that is SO wrong in there!
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Unread 02-28-2010, 04:37 PM   #6
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Im still dumbfounded by the electric knives. Isnt that what a sharp knife is for? It seems like ever since bbq pitmasters everyone needs it. Maybe its my small culinary background that wont allow me to use one.
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Unread 02-28-2010, 04:58 PM   #7
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Its funny you should say that... I was afraid to ask. Neil is funkmaster west. We need a north and frankly, there are a LOT of funky northerners out there.

Quote:
Originally Posted by MilitantSquatter View Post
Found this on You Tube..

(Hey Donnie - this ain't no Funk Master's of America production. BTW, do I get the honorary Funkmaster East spot when the Klose gets delivered on Tues ? BigMista has the left coast covered )


How To Smoke A Brisket-Texas Style

Part 1 (cooks between 175-225 degrees)
http://www.youtube.com/watch?v=PAhx9...eature=related

part 2 (slicing technique)
http://www.youtube.com/watch?v=BtAqz...eature=related

part 3 (chopped in a food processor)
http://www.youtube.com/watch?v=Jk1Br...eature=related

part 5 (the equipment)
http://www.youtube.com/watch?v=7WPii...eature=related



Discuss.
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Unread 02-28-2010, 05:05 PM   #8
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I need to sit down. Only thing I can say is:

People make the world go 'round.
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Unread 02-28-2010, 05:08 PM   #9
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Quote:
Originally Posted by suprfast View Post
Im still dumbfounded by the electric knives. Isnt that what a sharp knife is for? It seems like ever since bbq pitmasters everyone needs it. Maybe its my small culinary background that wont allow me to use one.

Yes this is kinda funny you say this because its EXACTLY how my church used to do it. One they would grind it up... when I heard this I was like,,, then why the hell cook briskets. smoke damn round steaks!

Next, they used to slice it all for the shredder THEN take the fat out before shredding it.

Why this guy does't just make 2-3 cuts while the fat is floppy before he slices his gray matter and trims what..... maybe 30 extra times?

This is a nightmare.
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Unread 02-28-2010, 05:11 PM   #10
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I see this a lot. To me its a crutch, but im sure someone would make the same analogy to the stoker, which i love. I think there is a difference from being smart and being lazy. Maybe if you have 400 briskets to cut for a party then an electric knife would make more sense, but a food slicer makes more sense that an electric knife.
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Unread 02-28-2010, 05:12 PM   #11
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I keep thinking that Mr.Tony Montana needs to pay him a visit.
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Unread 02-28-2010, 05:15 PM   #12
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Quote:
Originally Posted by barbefunkoramaque View Post
I need to sit down. Only thing I can say is:

People make the world go 'round.
Take a breather buddy it will be ok in the morning.
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Unread 02-28-2010, 05:17 PM   #13
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I think I will stick with my methods.
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Unread 02-28-2010, 05:19 PM   #14
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I'm still askeered to open those links, Vinny.
(Maybe what I don't see, won't hurt too much.....)
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Unread 02-28-2010, 05:42 PM   #15
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I think anything but a pizza knife is making it easy! LOL

You fellas with your fancy schmancy graton or futon edge friedriners edge blades...

LOL If I don't wrap my brisket, the bark is so aggressive it will make a slicer walk out I am told.
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