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An awesome brisket
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Comments
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WessB,
Does that ever look great, I would kill for some of those leftovers for a sunday afternoon snack
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WessB, Now that is a thing of beauty. Competition quality for sure. When is someone going to invent smellavision? Nice job Wess. Steve & julie.
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WessB,
That is a good looking brisket indeed!!
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TheStormyDog,
LOL...I just did exactly that..barely warmed, but still just as flavorful.[p]Wess
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Apple,
Thanks Steve...I appreciate the comments.[p]Wess
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ronbeaux,
Trust me..it tasted way better than it looked.[p]Wess
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WessB, man that looks mighty fine. Glad to see your trip to the Texas last spring is paying off....LOL! tom
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WessB,
Dang, Makes me wish i would have thawed that flat i have in the freezer yesterday. Guess i will have to settle for Ribeyes tonite.
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WessB,[p]Great looking meat!!! I'll be checking out your site for recipe.
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WessB,
What cooking temp did you use? It really looks good![p]Earl
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WessB,
yummy!!!
tb
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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WessB,[p]This is a great looking hunk of barbeque. Nice job![p]Joe
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WessB,[p]Dang. Very nice. That cow did not die in vain.[p]Cornfed
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WessB, considering weight and from pic, your brisket appears to be a flat -- right? At what grate temp were you cooking?
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WessB,[p]I'll agree with everyone, that's a fine looking brisket. I'm going to save the image for future reference. But you say it was better tasting than looking. Your site says you made up the injection.Think that might have been why it was so good? Or did everything just work better than usual?[p]gdenby
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WessB,[p]That is one fine piece of work. Darn, what else can one say other than I hope I can get one to come out half that good. Enjoy and thanks for all you additons to the forum. AZ
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WessB,[p]Was your flat in a cryovac or was it on styrofoam in the case??? I was at costco in Atlanta, asked the butcher for a 'whole brisket in a cryovac', b/c I wanted a packer cut brisket. [p]What he brought me was a flat only, in cryovac, and they charged me 2.79/lb!. The flat had no fatcap, minimal silverskin, minimal fat. I think that they trim off the silverskin and fat, then put in on styrofoam for 3.99/lb.[p]just curious.
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costcoboy,
at least leave an e mail addy in your response..you are basically invisible by your reply..you post with a name that isnt profiled and you leave no e mail ady asociated withyour post....so for what you have offered...I have replied enough....costcoboy...I dont talk to the non existent[p]Wes
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Earl J,
the website details that explicitly....guess you asked before you looked..go figure
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WessB,[p]Wow, do you give lessons?
Great job man, two thumbs and two big toes Up![p]Uncle Phil
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Looks good Wess. Great smoke ring.
What charcoal, chips/chunks did you use?[p]Mike
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Michael B,
I used BGE lump and a couple of chunks of hickory...Thanks..[p]Wess
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