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 02-16-2012, 06:31 PM   #31
Bigmista
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We only trim the brisket bone. We cook the brisket bone and sell it as tips. You can also use those trimmings in a big pot of collard greens after you smoke them.
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Old 02-16-2012, 07:49 PM   #32
NBBD
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Quote:
Originally Posted by LMAJ View Post
I like to trim them up - I still cook the trimmings to add to beans and what not.
yup! what he said
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Old 02-16-2012, 08:49 PM   #33
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Looks good, but what does that do? Help with cooking or just make it fit better?

It does a couple of things. For one, as SmokinOkie said, I find that section takes longer to get tender than the ribs themselves. This exposes more surface area in this section to the heat.

The other reason is that there's a good bit of fat hidden in that area where the ends of the bones meet the cartilage. This helps that fat to render more easily.
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Old 02-16-2012, 11:17 PM   #34
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I always thought that part was fatty and the meat was tough. I like it. That's how I'm going to make my "Whole Spares" on Saturday. Let me be the first to answer, "Happy Phriday Pharkers,what's Smoking this Weekend?"
2 Slabs of Spare Ribs untrimed using Chris Lilly's Four-Stage Barbeque Ribs method, low & slow on the UDS.
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