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  1. #1
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    Moooooo-ve over bacon...! The charred, smoked, grilled beef thread

    hmmm, brisket


    tailgating? smoking? grilling?
    this is the beef thread, take your pork to the pigfighting forum

  2. #2
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    A great read if you like brisket. More of an autobiography than a cook book.
    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

  3. #3
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    approved!
    bF
    Alpental Indigenous

  4. #4
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    Quote Originally Posted by nickwm21 View Post


    A great read if you like brisket. More of an autobiography than a cook book.
    gonna look that up, thx!

  5. #5
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    This thread needs another chance,
    parking LoT barbecue if nothing else.
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    Alpental Indigenous

  6. #6
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    NWskier @17BBI with some grilled asada
    bF
    Alpental Indigenous

  7. #7
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    Moooooo-ve over bacon...! The charred, smoked, grilled beef thread

    I'm Korean-American, so we like to grill things at the table.











    Last edited by nutmegchoi; 02-22-2017 at 07:21 AM.

  8. #8
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    Quote Originally Posted by nutmegchoi View Post
    I'm Korean-American, so we like to grill things at the table.




    Damnnnn now that looks tasty! Any of you guys have a good brisket recipe? Or how do I cook that shit? I've got an elk brisket that my buddy gave to me, but I've been holding off until I figure out how to make something good out of it.

  9. #9
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    This is a lady who lives in NYC and shares Korean recipes.
    Hope this helps.

    https://www.maangchi.com/recipe/la-galbi

  10. #10
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    Quote Originally Posted by Wobby View Post
    Damnnnn now that looks tasty! Any of you guys have a good brisket recipe? Or how do I cook that shit? I've got an elk brisket that my buddy gave to me, but I've been holding off until I figure out how to make something good out of it.
    Brisket?

    Salt + Pepper + TIME

    Smoker at 250 for 60-90 minutes per pound. Toss it in there uncovered, then wrap in foil when it hits 160. Remove it and let it slowly cool when it reaches 197-203 degrees, and it feels nice and tender.

    I prefer lighter woods for the smoke, like cherry and apple. Others like a heavier smoke, but if you're just starting out go light. If you're light on smoke, it's slightly disappointing. If you're heavy on smoke, it's sickening.
    Fat fuck bubbas are not erosion.

  11. #11
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    I thought about putting this on DD's epic thread, but I don't want to thrunt up his shoe leather stoke with this 14.5 lb prime brisket.

    TR in 15 hours or so.



    Fat fuck bubbas are not erosion.

  12. #12
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    Moooooo-ve over bacon...! The charred, smoked, grilled beef thread

    Nice!

    We did a nine pounder Friday

  13. #13
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    Brisket is yummy.



    Temps got a little weird on me as I was doing too much stuff around the house instead of sitting there and relaxing. Not my best effort.
    Fat fuck bubbas are not erosion.

  14. #14
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    Everyone like it?

  15. #15
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    ^^^yes


    Quote Originally Posted by nutmegchoi
    This is a lady who lives in NYC and shares Korean recipes.
    Hope this helps.

    https://www.maangchi.com/recipe/la-galbi
    kereon bbq short ribs for national security
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  16. #16
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    This thread brings the yum, looking forward to summah grilling and smoking.
    Do not count the days

    Make the days count.

  17. #17
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    Wink

    Hi everyone!!!!

  18. #18
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    Looking for the gray meat thread?


    Sent from my iPhone using TGR Forums

  19. #19
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    Quote Originally Posted by digitaldeaths mom View Post
    Hi everyone!!!!
    Where do you get those fancy glass plates?
    Quote Originally Posted by powder11 View Post
    if you have to resort to taking advice from the nitwits on this forum, then you're doomed.

  20. #20
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    Mmmm... brisket. ... *Homer Simpson gurgling mouth sounds*

    There's a killer "competition style" bbq place here called Pork on a Fork. The namesake is good, but holy fuck the brisket is amazing.

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