MMMM.. BRISKET..
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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 10-06-2019, 01:57 PM   #16
Stingerhook
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Nailed it Marc.
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Old 10-06-2019, 03:02 PM   #17
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The brisket looks like it came out perfect! Did you end up likeing how it turned out?
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Old 10-06-2019, 03:13 PM   #18
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Quote:
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The brisket looks like it came out perfect! Did you end up likeing how it turned out?
I really did, Scott. Brisket has been my nemesis since we left the UK in '13 (when I had an excellent result from an incredibly cheap offset running charcoal and chunks of all things ).
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Old 10-06-2019, 03:20 PM   #19
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Most importantly, thank you for taking the risk, or contribution to bbq of posting a cook of a year old brisket. I'm sure the entire thing wasn't perfect, but that is something I long overlooked when thinking about how to cook and serve brisket.

The cutter at the resteraunt has the option of culling imperfect slices for use in whatever, later.

Most of us rednecks just cook our brisket, trying to make it come about as evenly as possible, the plate the whole thing.
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Old 10-06-2019, 03:20 PM   #20
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Right?
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Old 10-06-2019, 03:22 PM   #21
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Nailed it!
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Old 10-06-2019, 03:43 PM   #22
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Looks excellent Shadow! Another cauliflower fan here, thanks for posting!
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Old 10-06-2019, 03:50 PM   #23
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Based on the pics and the commentary looks like everything was a success. Job well done Marc.
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Old 10-06-2019, 05:16 PM   #24
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Nice cook Marc!!!

It all looks fantastic and noodles are overrated anyway!
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Old 10-06-2019, 05:46 PM   #25
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Fantastic, Marc.......you really dialed this brisket in nicely.

The plate is killer all around.
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Old 10-06-2019, 08:33 PM   #26
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Mighty Fine Sir! Are you enjoying the retired life yet? Sure hope so.
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Old 10-06-2019, 08:59 PM   #27
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Mighty Fine Sir! Are you enjoying the retired life yet? Sure hope so.
Not quite yet. I'm inside 170 days until terminal leave, but I'm trying to train up as many new young'uns as possible before I go. I thoroughly expect to be smoked until March if the schedulers are doing it right.
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Old 10-06-2019, 11:25 PM   #28
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Quote:
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Not quite yet. I'm inside 170 days until terminal leave, but I'm trying to train up as many new young'uns as possible before I go. I thoroughly expect to be smoked until March if the schedulers are doing it right.

Those Young un's will be learning from The Master for sure! Thanks for your Service and for flying the best aircraft in the inventory.
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Old 10-07-2019, 05:04 AM   #29
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Heck yeah!! Nothing wrong with those results. When you get out, you can take your brisket cooking skills on tour
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brisket, cauliflower mac cheese, mop sauce, wampus peach bourbon beans

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