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Show me your briskets!
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Comments
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Here is one that is not sliced yet. It was really good. Tom
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this was from last fathers day
fukahwee maineyou can lead a fish to water but you can not make him drink it -
mad max beyond eggdome,[p] You did a flat in the competition?? Or am I missing something..[p].o0(there are those pajamas again)
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Celtic Wolf,
no, did the whole packer. .. but in that pic, the point has been separated from the flat for final prepping. .. you can see in the box that there are slices of flat and nice big chunks of point (best point i've ever done) ....[p]and yes, those are my lucky PANTS!!!!
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Rodney,[p]Pre-Egg: First Competition Brisket Turn-in. Learned a bunch since then[p]
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These were some tasty morsels.
Cheers and good luck with your picture hunt.
Chris
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Rodney,
I'm definitely not a brisket pro, so I don't even have a pic. What I find interesting is the differences in brisket cooks from different areas of the country. Not all, but most of the pics that I see on the Forum are what seem to be only the flat, and often they appear trimmed. In Texas, you (at least me) rarely see anything but big, juicy, fat covered whole packer briskets or even giant shoulder clod. At least that's what I've experienced in most of the really authentic BBQ joints that I've frequented. [p]My question....., is the accepted norm for brisket cuts and preferences a regional thing from different areas of the country? Do competition rules influence cut selection? I know that not up to speed on brisket, but has anyone else noticed this difference? Just wondering on this windy Thursday morning. Very nice pics below, BTW.[p]Mike
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Mike,[p]My philosophy is good food is good food. I am privileged to know some of the best brisket cooks in the country. These folks all have their opinions on what is best when turning in brisket. Some cooks use flats, others whole briskets. Some of the ones that cook whole briskets separate the point from the flat, but cook both pieces. Some turn in just slices, others turn in cubes, chunks, chopped . . .you name it. Sometimes the slices are just from the flat, while other times they simply slice the whole brisket, leave the point and flat together with that fat seam in tact. I've seen it all. It all goes back to one point for me, if you turn in really good food, in the long run the judges will recognize you for that and reward you accordingly.[p]Rod
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WooDoggies,
now, THOSE are the ones i've been waiting for. ..[p]hey, at some point, you should re-post that post showing your butcher taking apart that whole shoulder....it was a great post [p]
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Lawn Ranger,[p] When I started competing last year I asked that question. I was told that I needed to turn in at least 6 slices of brisket that were no bigger then a No. 2 Pencil. That simply meant that I HAD to slice the flat to get 6 even pieces.[p] Later in the year I started hearing of people turning in the slices and cubed portions of the tip. [p] When I serve brisket at a catering event. I slice the flat and chunk up the tip and serve it all. I even pull a portion of it for those that like pulled beef.
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Rodney,
That is an awesome explanation of competition BBQ. I just wish I knew how long the long run was sometimes. [p]Actually I don't need to worry about the long run's length until I get the good food part down. There's always a catch!!
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WooDoggies,
hey, i found the link to that last picture ...here it is ....
[ul][li]http://www.biggreenegg.com/archives/2004/messages/136410.htm[/ul] -
Hey max! I'm just about to head out of town and will be getting back on Sunday. If you don't mind, send me a reminder and I'll repost that thread.[p]john
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Lawn Ranger,
most butchers in my area buy their brisket to make grey corned beef. each shop has there own recipe, much better than the red salty stuff the rest of the country sees. mostly they use flats, a packer is special order, havent seen one for years. i never see brisket in the case and if i want a flat i tell my butcher on monday and he usually has it by the end of the week. he wont order packers unless its for the 4th of july because there really are only a few of us up here wanting them. supermarket briskets are cut so small that you cant really cook one right. if i want pulled or chopped beef i buy a big chuck roll.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Happy Trails~thirdeye~Barbecue is not rocket surgery -
mad max beyond eggdome,
Gee,
That link so reminds me of all the boning of briskets I did when working in the sausage kitchen, especially when St. Paddy's day was coming. [p]That was many years ago and I'm SOooooooooooooo glad to be out of the cold working enviorment.[p]Regards,
Bordello
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fukahwee maineyou can lead a fish to water but you can not make him drink it -
WooDoggies,
Where in Deleware is Steves shop?I go to Fenwick Island every weekend is he within 30 miles of the beach area?
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Not as pretty as the pictures below but it was good!!
Paul
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This has to be one of the best post in a long time!! Thanks for re-posting and sharing!
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Lawn Ranger,
I cook a lot of briskets but have never heard of a shoulder clod. Is that a brisket and shouler together? How big is it really? Could it fit in a BGE.
Always lookin to cook something new, this sound interesting.[p]Thanks
Kenny
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www.ceramicgrillstore.com ACGP, Inc. -
WooDoggies,
Pic #3, is that a stuffed brisket?[p]Cheers, Glenn
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