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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 03-17-2012, 02:35 PM   #1
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
Default If you're in the DC area...

Corned beef briskets @ $1.79/lb at Giant. There are 2 brands, this is O'Donohugh's or something, the other is Marsh's and is $4.79. Just brought one home and it looks great, nicely marbled with the fat cap still intact. These are the cured ones, not plain brisket. I think it's just the point, or maybe the flat. They had what appeared to be both, but no full packers. We're having the traditional simmered version for dinner tonight, no smoker at present.
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Old 03-18-2012, 05:12 PM   #2
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Join Date: 09-29-11
Location: Alexandria VA

Where in DC are you? Before I moved to NOVA I lived on the hill at 12th and E. Capitol SE. Looking to get some of the local brethren together for a bash soon.
~Jimmy~ 18.5 redhead, UDS, Smokey Joe, Smokey Joe Smoker
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Old 03-18-2012, 05:41 PM   #3
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland

I bought 3. The first was a flat and this weekend I rushed to make pastrami. It came out just ok. However, I couldn't turn away points, make that points for sale. Boy I wish you could buy points like this all the time and not brined. Am hoping for better results with these.
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