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Old 12-17-2010, 06:38 PM   #21
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Originally Posted by Sawdustguy View Post
Anyone for a throw-down?

When you remove them you will have the tastiest "Burnt Ends".
1) Name the date!
2) Burnt ends are fantastic, and I'd argue the best use of the tip.
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Old 12-17-2010, 06:44 PM   #22
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another must tip for me, take the fat side and cut a checkerboard grid though the fat but not into the meat making about 1" squares. Provides faster rendering and traps the liquid fat against the meat longer. This side faces up for the first 3-4 hours depending on the rendering time.

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Old 12-18-2010, 01:13 AM   #23
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Picked up 2 five-pound briskets at a butcher in the city today, which happened to be right next door to my favorite bar (blind tiger), so naturally I went in for a glass. Will have them in the smoker early tomorrow morning!

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Old 12-18-2010, 01:28 AM   #24
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1) Name the date!
2) Burnt ends are fantastic, and I'd argue the best use of the tip.
That was back in 2007 at the Battle of the BBQ Brethren BBQ Contest. I recall taking Reserve Grand Champion and taking 1st in the Brisket Catagory. We only won $1500 that weekend but had a blast. We don't compete because of the money, we just love to party but if we win a little something....bonus. We are actually much better at Ribs. It has been a long time since we have finished out of the top 10 in Ribs. I can share that recipe if anyone wants. The way I look at it is if you give 10 people a cake recipe, in the end, you will have 10 different cakes. We never had any competition secrets.
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Old 12-18-2010, 01:29 AM   #25
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Picked up 2 five-pound briskets at a butcher in the city today, which happened to be right next door to my favorite bar (blind tiger), so naturally I went in for a glass. Will have them in the smoker early tomorrow morning!
Best of luck to you smoking your briskets.
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Old 12-18-2010, 02:18 PM   #26
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Best of luck to you smoking your briskets.
Thanks!

I about froze my fingers off this morning getting the smoker ready. It was a balmy 18 degrees out when I went out with the giant chunks of meat. I changed up my rub this time. I hope I didn't overdo it...
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Old 12-21-2010, 11:57 AM   #27
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Sawdust, please share the rib recipe. We always do something in the smoker for christmas so any tips I can pick up will help.

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Old 12-22-2010, 07:31 PM   #28
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I would love to hear it as well!

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Old 12-22-2010, 07:42 PM   #29
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I have been trying to get everything caught up at work. I will post it tommorrow.

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Old 12-22-2010, 08:24 PM   #30
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