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 01-28-2018, 12:42 PM   #136
16Adams
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Hope I’ve got coarse mustard:-)
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Last edited by 16Adams; 02-18-2018 at 03:47 PM..
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Old 01-28-2018, 12:55 PM   #137
pjtexas1
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Quote:
Originally Posted by Burnt at Both Endz View Post
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.
Yep, I expect mine and Terry's to totally suck.

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Old 01-28-2018, 01:03 PM   #138
Burnt at Both Endz
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Originally Posted by pjtexas1 View Post
Yep, I expect mine and Terry's to totally suck.

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Hell, ya old wily dogs prolly picked out the ones that would have graded upper choice.....

Oh, I did see those wet aging bubbles in your cryo....

Last edited by Burnt at Both Endz; 01-28-2018 at 01:05 PM.. Reason: add line
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Old 01-28-2018, 02:25 PM   #139
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So did you marinate in liquid smoke like it suggested? :)
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Old 01-28-2018, 02:32 PM   #140
pjtexas1
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So did you marinate in liquid smoke like it suggested? :)
I'd really appreciate it if you would stop giving away my secrets. I thought we were friends?

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Old 01-28-2018, 04:33 PM   #141
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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”[/QUOTE]

I laughed so hard, so funny. But I understand this !
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Old 01-28-2018, 05:08 PM   #142
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My brisket took quite awhile to tender up but finally came around, wasnt able to do fast and hot so it went 250-275 for 12 hours

Larry


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Old 01-28-2018, 08:10 PM   #143
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Ok ive been following this whole thing and let me say you guys suck

$2/lbs select brisket, id gladly pay over a dollar less per to slum it.

I have a hard time even finding select these days and when i do they are just mingling in the case with those stupid choice for the same price.

Guess ill have to suffer and cook this 22 lbs prime next weekend.
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Old 01-28-2018, 10:47 PM   #144
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NO Such Thing as Over Smoked - just Over Dirty Smoked.............
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Old 01-28-2018, 11:09 PM   #145
pjtexas1
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Cooked this ungraded 10LB brisket on my Abe's with Dink's Udder Madness for the rub. Took 7.5 hours at 300. Wrapped in foil for the first time in years. Wasn't as bad as I expected. It was getting late so I only rested for an hour or so.

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Old 01-28-2018, 11:15 PM   #146
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Not Bad.......
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Old 01-28-2018, 11:18 PM   #147
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Quote:
Originally Posted by CptKaos View Post
My brisket took quite awhile to tender up but finally came around, wasnt able to do fast and hot so it went 250-275 for 12 hours

Larry


I couldn’t see the pics.....so I had to quote it and do the ~original trick ......Not Bad
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Old 01-29-2018, 08:29 AM   #148
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refresh my memory on the ~ trick

Larry
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Old 01-29-2018, 11:44 AM   #149
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At the end right before [/img] add “~original” and it’ll show the pic like it used to before there FU Snafu........
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Old 01-29-2018, 12:02 PM   #150
Burnt at Both Endz
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Not Bad.......
I'd say that was a solid cook.
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