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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 09-01-2010, 01:48 AM   #1
somebody shut me the fark up.
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Join Date: 05-24-04
Location: Long Beach, CA
Default My first briskets

I was just going thru some old posts and thought I would share...

My first brisket...

Who said a chargriller is too small?

A Christmas Brisket

I cooked 8 briskets and this is what I got...
Wait! Bigmista wrote a cookbook?

2 - FEC 240
Pitmaker Vault
Medium Spicewine

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Old 09-01-2010, 02:11 AM   #2
Smiter Q
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Location: Austin - TX

Still need to do my first one, waiting for the UDS to be finished.
Wondering what I will be posting 6 years from now of my first time.
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11
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Old 09-01-2010, 06:51 AM   #3
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Cool. great pron. I'm especially pleased to see multiple briskets being cooked on the chargriller unit -- I've been wondering if I could get one on that top shelf. Thanks for sharing.
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Old 09-01-2010, 07:29 AM   #4
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They all look great thanks for sharing that! You're first brisket looks better than all of my briskets.
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
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Old 09-01-2010, 07:40 AM   #5
somebody shut me the fark up.

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Mista.....I just recently did my first brisket, and like you, couldn't have pulled off what I did without the help of the Brethren! I just HOPE that I'm cooking like you in 6 years!

Thanks for sharing. Briskets look great!
Big JT's Smokin' BBQ Competition Team

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Old 09-01-2010, 09:57 AM   #6
somebody shut me the fark up.
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Thanx guys. It's always fun to look back.
Wait! Bigmista wrote a cookbook?

2 - FEC 240
Pitmaker Vault
Medium Spicewine

Remembering Scott
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Old 09-01-2010, 10:06 AM   #7
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And the student becomes the master. (Kung Fu mod)
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Old 09-01-2010, 10:18 AM   #8
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Thanks for sharing that. Been smoking a long time but still haven't done a brisket. SOON. Gotta get out to one of the farmers markets you set up at and try some of your Q.
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Old 09-01-2010, 12:03 PM   #9
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Every time I see you on TV or read an article about you, I can say "Ha! I can remember when he didn't even know how to cook a brisket!". Of course, neither could I back then.
I am very happy for your success, you deserve it! I brag about you to the wifey all the time when I see an article on you. "He's old school Brethren!".
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Old 09-01-2010, 12:10 PM   #10
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Congats, Neil! Every once in a while I like to go back to some of the old threads. Your's where you talk about being scared of trying a briskie is one of my favorites.
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Old 09-01-2010, 01:13 PM   #11
Zombie Barbecue
Knows what a fatty is.
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that rules. We're doing our first official comp brisket at york county next weekend. Anybody have any info on locating the "money meat" part of it. Trying to get down which part is best to serve. Also..anybody turn in burnt ends along with sliced???? any info helps. Thanks.
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Old 09-01-2010, 03:28 PM   #12
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The money muscle is in pork, most slice the flat and make burnt ends with the point.

Slappin that bass like some delerious funky preist!!!

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Old 09-01-2010, 04:15 PM   #13
Midnight Smoke
somebody shut me the fark up.
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Good stuff Neil! I remember reading some of your old posts when searching the forum. You are one that gave me the knowledge that I could get good at this and to keep trying. With the help from many Brethren. Thanks!!!

*** Terry ~ aka Pork Smoker ***

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Old 09-01-2010, 08:09 PM   #14
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You truly are an inspiration to a lot of us. Just a good old boy who loved to cook and made something out of it… You have done well.
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