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Old 07-31-2005, 05:58 PM   #1
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Brisket and ABT's

Put a separated 13lb "select" packer on this morning around 9:30, temps at 178 now. Should be done soon! Picked it up at Wallyworld cause it was convenient for $1.29lb. I'm curious to see how much, if any difference there will be between this one and the one's I've been getting from my butcher for $2.69lb.

Now for the interesting part. I made ABT's with the leftover roadside chicken from last night that I chopped up. Can't wait to see how they turn out!


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Old 07-31-2005, 06:02 PM   #2
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Quote:
Originally Posted by Bryan S
That's too much work Larry. You know you can buy a big box of already made up apetizers at BJ'S. That's what i would have done. :taunt: :taunt: :taunt:
:lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao:
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Old 07-31-2005, 08:14 PM   #3
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BJ's don't sell chicken turds, do they?
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Old 07-31-2005, 08:27 PM   #4
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Dinners done!! Well we prefer pork in the ABT's, the chicken wasn't bad, just not as good as pork.

Now onto the brisket. This was a "select" grade brisket vs. the "choice" brisket I normally do. I normally pay $2.69lb for the choice, I paid $1.29lb for this select. IMHO, there was not any difference whatsoever other than the cost. This brisket was just as moist, just as tender as the choice. I'll be doing the selects until I can tell a difference. I chopped the point and sliced the flat. Here's a couple pic's.






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Old 07-31-2005, 08:27 PM   #5
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Quote:
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BJ's don't sell chicken turds, do they?
They would for Larry!
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Old 07-31-2005, 08:50 PM   #6
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Wow Larry, that brisket looks great. What was the knife in the photo? I'm trying to control an urge to buy a new knife of the type in your photo. Don't even know the name of that style of knife. But in case I fall off the wagon and have a visit with Mr. Amazon, what's your's and how do you like it?

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Old 07-31-2005, 08:54 PM   #7
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Quote:
Originally Posted by Griff
Wow Larry, that brisket looks great. What was the knife in the photo? I'm trying to control an urge to buy a new knife of the type in your photo. Don't even know the name of that style of knife. But in case I fall off the wagon and have a visit with Mr. Amazon, what's your's and how do you like it?

Griff
Griff,
It's a serated Wustof bread knife, it works better than any carving knife in my opinion.
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Old 07-31-2005, 09:17 PM   #8
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by Griff
Wow Larry, that brisket looks great. What was the knife in the photo? I'm trying to control an urge to buy a new knife of the type in your photo. Don't even know the name of that style of knife. But in case I fall off the wagon and have a visit with Mr. Amazon, what's your's and how do you like it?

Griff
Griff,
It's a serated Wustof bread knife, it works better than any carving knife in my opinion.
He bought it off of Fatz, in a drunken rage #-o [-X 8-[
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Old 07-31-2005, 09:23 PM   #9
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Looks great Larry!!
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Old 07-31-2005, 09:37 PM   #10
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Larry that brisket looks so good i'm hangey for some brisket maybe next weekend.

I only wish I could cut my brisket that good can I get some lesson.
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Old 07-31-2005, 09:42 PM   #11
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Old 08-01-2005, 05:23 AM   #12
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As always... your brisket looks great. Good job and welcome back.
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Old 08-01-2005, 08:34 AM   #13
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Quote:
Originally Posted by Jeff E
That brisket looks great Larry. I've been shying away from the select briskets at my local Walmart. After your success, I'll have to try one to compare to the choice ones I usually get at Sam's Club.
Jeff I was very cautious towards the select as well, not any more though! However read the package very carefully, some are enhanced!


Thanks Finney!
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Old 08-01-2005, 09:05 AM   #14
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Larry, any reason for seperating the briscket ?
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Old 08-01-2005, 09:19 AM   #15
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Larry, that looks really great!
I too only like pork in my ABTs. Just not the same with out it.
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Old 08-01-2005, 09:59 AM   #16
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Quote:
Originally Posted by john pen
Larry, any reason for seperating the briscket ?
John, I used to leave them whole but I separated some prior to cooking a couple months ago and really like doing them like that now. It gives a little more area for rub and smoke ring once you remove the point. Plus I'll leave the point on the pit for a couple extra hours longer than the flat to render, then chop. It's either separate before or after. But I definitely prefer to separate them prior to cooking now.
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Old 08-01-2005, 10:36 AM   #17
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Larry what is the best way of separating the point from the flat?

Thanks,
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Old 08-01-2005, 06:33 PM   #18
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thanks very much I allways what to know how to do this an with all of your help now I know and Knowing is have the battle.
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Old 08-01-2005, 07:37 PM   #19
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... and Knowing is have(sic) the battle.
Oh man! I just got a wicked GI-Joe Flashback !!! Damn....Now I have the shakes!
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Old 08-01-2005, 08:40 PM   #20
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I was thinking that everyone would remanber that line I had forgot it tell my son was born and I was up tell 2 in the morning and was able to see a old cartune.
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