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The Great BBQ Review Thread

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  • jrbfishn

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    3   0   0
    Aug 9, 2013
    28,316
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    south of killeen
    Holy shit!!!
    I remember buying them at $.50/pound when I got married in 1980. Only meat besides chicken liver we could afford. Good thing I like chicken liver and it was something she could cook really good.
    I smoked the briskets. For well under $10, we had plenty of meat for the week.

    Sent by an idjit coffeeholic from my SM-G892A using Tapatalk
     

    ZX9RCAM

    Over the Rainbow bridge...
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    May 14, 2008
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    The Woodlands, Tx.
    Holy shit!!!
    I remember buying them at $.50/pound when I got married in 1980. Only meat besides chicken liver we could afford. Good thing I like chicken liver and it was something she could cook really good.
    I smoked the briskets. For well under $10, we had plenty of meat for the week.

    Sent by an idjit coffeeholic from my SM-G892A using Tapatalk

    His was cooked, from the restaurant, not bought from a store.
     

    TexasRedneck

    1911 Nut
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    9   0   0
    Jan 23, 2009
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    New Braunfels, TX
    Here's mine after 8 hours.....15-16 more to go!

    8 hrs cooking.JPG
     

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    sidebite252

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    Mar 26, 2013
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    Lake Texoma
    Man it’s looking good. I’ve cooked maybe 3 or 4 dozen briskets in my lifetime but I’ve never cooked a Clod. Didn’t even know what it was until a few years ago. Yours is looking good. Post a good shot of it when you cut it open. I bet it has a killer smoke ring.
     

    TexasRedneck

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    New Braunfels, TX
    Man it’s looking good. I’ve cooked maybe 3 or 4 dozen briskets in my lifetime but I’ve never cooked a Clod. Didn’t even know what it was until a few years ago. Yours is looking good. Post a good shot of it when you cut it open. I bet it has a killer smoke ring.

    Will do.....it's not easy avoidin' the temptation to do some sampling, but I like to leave that bark on there throughout the process, to seal in the juices.
     

    Axxe55

    Retiretgtshit stirrer
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    Dec 15, 2019
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    Lost in East Texas Elhart Texas
    Which is why I never invite you......lol I've been doin' 'em all my life - and I've tried all the various "big name" BBQ places. I still prefer my own.

    Exactly. Even as simple as smoking a brisket may seem, it's still takes years to learn how to smoke one properly. I know I ruined more than a few learning how over the years!

    Many BBQ restaurants that have pitmasters that compete in BBQ contests, use much different techniques and even briskets, than what they serve in their restaurants.

    I use to use very elaborate and complex rubs for my briskets, but, I went to a very simple rub, and using pecan and oak wood for the smoke and just low and slow for the cooking. And a good brisket can be very labor intensive to smoke properly.
     

    Axxe55

    Retiretgtshit stirrer
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    Dec 15, 2019
    47,022
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    Lost in East Texas Elhart Texas
    You ain't woofin'!! I used to do all mine on a traditional pit, stokin' the fire every two hours, etc.....now I use an electric smoker and blend my chips to my liking. Still work, but not nearly as many hours of lost sleep....lol

    Yeah, but the electric smoker would cut down on the beer drinking time spent while smoking the brisket!
     
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