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 01-27-2018, 10:26 PM   #121
SmittyJonz
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Alrighty Now.... Here is my Official entry into this UnOfficial TD.......

















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Old 01-27-2018, 10:58 PM   #122
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Looks good Smtty.
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Old 01-28-2018, 12:46 AM   #123
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Any brisket folding pics? I think I see one...
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Old 01-28-2018, 06:43 AM   #124
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That looks fantastic, Smitty!
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Old 01-28-2018, 08:12 AM   #125
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The trip to wally world yesterday yielded no select briskets, they had a few briskets that were ungraded and almost $3/lb, stopped by the local grocery store, but all they had was choice briskets. It might be harder to find a select brisket than I imagined.
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Old 01-28-2018, 08:25 AM   #126
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Quote:
Originally Posted by Burnt at Both Endz View Post
The trip to wally world yesterday yielded no select briskets, they had a few briskets that were ungraded and almost $3/lb, stopped by the local grocery store, but all they had was choice briskets. It might be harder to find a select brisket than I imagined.
ya, Occassionally I am Forced to Buy/Cook Choice.....,.
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Old 01-28-2018, 09:54 AM   #127
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Quote:
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ya, Occassionally I am Forced to Buy/Cook Choice.....,.
He cooked a prime once and he wasn't happy.

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Old 01-28-2018, 11:38 AM   #128
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Mine cooked in under 5 hours. I went to wrap at 4.5 and it was jiggling and pretty. My probe is my thermapen. 201 point 205 flat.
It’s wrapped and inside a Walmart camo cooler.

All Walmart All the way. Except Adkins. I Buy that at meat shop. I did add cracked black pepper. Couldn’t help myself.

Invited my 85 year old Mother to help eat it. She’s brutally honest with no mute button. She’s the one while at my table eating her 5th rib that The Rib Crib “has the best ribs I have ever eaten”
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Last edited by 16Adams; 02-18-2018 at 03:47 PM..
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Old 01-28-2018, 11:54 AM   #129
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Quote:
Originally Posted by 16Adams View Post
Invited my 85 year old Mother to help eat it. She’s brutally honest with no mute button. She’s the one while at my table eating her 5th rib that The Rib Crib “has the best ribs I have ever eaten”
Maybe I should stop by the Denison Rib Crib when I pass by on my occasional road trip to Oklahoma. Always thought it was a cool name and need to live up to it.
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Old 01-28-2018, 11:57 AM   #130
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Quote:
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Maybe I should stop by the Denison Rib Crib when I pass by on my occasional road trip to Oklahoma. Always thought it was a cool name and need to live up to it.
She’s 85. She needs lots of salt and lots of sugar on her foods.
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Old 01-28-2018, 11:59 AM   #131
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My entry... For the unofficial lol
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Old 01-28-2018, 12:03 PM   #132
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Looking good, Jeremy!
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Old 01-28-2018, 12:18 PM   #133
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HEB had Prime briskets on sale last weekend for $2.99 a pound, so I got two for the Super Bowl party at the bar. This weekend, they are selling Select (ungraded) for $1.96, so I got one for this contest. Gonna let them wet age until next weekend and we can do a little side by side comparison.

First Picture - Select on top shelf, two Primes on lower shelf
Second picture - Label
Third picture - Wrapper not showing any grading. Just says "Beef Boeuf".
Lower than select???
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Old 01-28-2018, 12:20 PM   #134
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Welcome. ‘‘Tis fun indeed. May need beer today to watch. And Phil Collins/Genesis. Throw down music.


Is that the Canadian Brisket?? I cooked those several times during the great brisket shortage couple years back.

Edit. I see it. Marked Canada. It did make me crave a donut.
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Old 01-28-2018, 12:29 PM   #135
Burnt at Both Endz
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Quote:
Originally Posted by THoey1963 View Post
Third picture - Wrapper not showing any grading. Just says "Beef Boeuf".
Lower than select???
It's my understanding that ranchers pay to have their meat graded, so if the buyer has a deal directly with the rancher on a set price no matter the grade, they can say some money by not having it graded, it just needs to pass USDA inspection? Needless to say, it's usually a poor grade anyway.
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