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Brisket time!



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Old 09-22-2010, 02:54 PM   #1
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Brisket time!

Couldn't stand it anymore. I have been craving a brisket for awhile now. So I will have some for dinner tomorrow night And every night for the next week.

Last edited by snick; 03-08-2011 at 11:02 PM..
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Old 09-22-2010, 03:14 PM   #2
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Damn that looks good.
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Old 09-22-2010, 03:16 PM   #3
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Couldn't stand it anymore. I have been craving a brisket for awhile now. So I will have some for dinner tomorrow night And every night for the next week.
Unless the "wets" come steal it.
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Old 09-22-2010, 03:25 PM   #4
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Old 09-22-2010, 03:53 PM   #5
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Unless the "wets" come steal it.


That ain't right...funny but ain't right.
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Old 09-22-2010, 05:05 PM   #6
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Ive heard of steak outs, but I guess you are going for a brisket out.
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Old 09-22-2010, 05:30 PM   #7
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:sshhhhhh: The aroma is the bait to draw them in.
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Old 09-22-2010, 05:53 PM   #8
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Well if your cooking a brisket, you got to let us know how you seasoned it. Temp, planned duration of cooking, sauce?, garnishes, going make some burnt ends??????? Ummmmmm
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Old 09-22-2010, 06:30 PM   #9
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Well if your cooking a brisket, you got to let us know how you seasoned it. Temp, planned duration of cooking, sauce?, garnishes, going make some burnt ends??????? Ummmmmm
If I told you what spices and what amounts I use in my rub I would have to kill you as soon as I finished telling you.

Other than that 220 to 240* for 22 hours over a mix of oak and mesquite. Sauces and garnishes on brisket are for liberal yankees and retards who don't know what BBQ is.

Burnt ends??! If you have burnt ends you obviously don't know how to Q.

As far as a side dish I am going to start a pot of hickory smoked bacon beans in the morning. I will put the pinto's in water to soak overnight when I go to bed.
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Old 09-22-2010, 06:51 PM   #10
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Burnt Ends is where you take the Point off after you have smoked the flat and point together, separate them at the fat line, take the point and cut into 1" cubes, reseason and cook for 1-2 more hours. Makes the bits like candy.

I'm with you on sauce. I might not have been born here, I just got here as quick as I could.
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Old 09-22-2010, 07:02 PM   #11
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Only time I save the point for something else is if it is not the same "doneness" as the rest. Which is a rare occasion. If I do have to separate it I save it and toss it in the next pot of beans in lue of bacon.
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Old 09-22-2010, 07:41 PM   #12
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I'll have to remember that for the next one
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Old 09-22-2010, 07:57 PM   #13
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Sneak peek as I pulled the pork finger ribs for dinner.

Last edited by snick; 03-08-2011 at 11:02 PM..
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Old 09-22-2010, 08:24 PM   #14
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Old 09-22-2010, 08:28 PM   #15
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I wanna come over... I will bring my guns and ammo!!! And tools to wire up lights...as long as you cook for me! Looks F ing delicious
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Old 09-22-2010, 08:42 PM   #16
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Sauces and garnishes on brisket are for liberal yankees and retards who don't know what BBQ is.
Sig worthy.....
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Old 09-22-2010, 08:59 PM   #17
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Sig worthy.....
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Old 09-22-2010, 09:02 PM   #18
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Old 09-22-2010, 09:46 PM   #19
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Oh and I will bring a longbow!!!
Got that covered. That is what I hunt with.

Pure traditional here, My friend builds long bows, arrows, and even naps his own flint heads. Currently I hunt with a 60# draw at 28" longbow with 79# spine 560 grain spruce arrrows with 190 grain broad heads. The set up is a pile driver!

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Old 09-23-2010, 11:10 AM   #20
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looks like you are going to be making a briskit for the Novermber run
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Old 09-23-2010, 03:19 PM   #21
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burnt ends

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Burnt Ends is where you take the Point off after you have smoked the flat and point together, separate them at the fat line, take the point and cut into 1" cubes, reseason and cook for 1-2 more hours. Makes the bits like candy.

I'm with you on sauce. I might not have been born here, I just got here as quick as I could.
x2 burnt ends are awsome when sitting around the fire drinking a .
they are awsome.

i use sucklebusters bbq. sauce for that. (burnt ends)
i agree good bbq does not need sauce.
x2 on that sig.
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Old 09-23-2010, 04:38 PM   #22
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After trimming out the fat and sectioning into chunks along the fat lines the first slab ready to slice, sliced, and the hickory smoked bacon beans.

Nom nom nom nom....

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Old 09-23-2010, 05:06 PM   #23
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Brisket time!

Looks alright I guess.
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Old 09-23-2010, 10:34 PM   #24
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Can you send some to my rig? That looks damn good!!!



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Old 09-24-2010, 06:53 PM   #25
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Can you send some to my rig? That looks damn good!!!
You wheel (if you call it that) a yota. Shouldn't you be looking for rice?
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