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Old 07-21-2009, 10:48 AM   #11
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We lost another Qer to the Dark Side
The smoke is strong with this one.
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Old 07-21-2009, 11:42 AM   #12
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Looks excellent. Love that Montreal Steak Seasoning on brisket. Only problemo is the size of the chunks. Little too big for what most folks are expecting for a brisket rub. Just the right size for steaks which is why I guess it is labled as a steak seasoning. I like to give it a ride in the spice grinder then combine it 50/50 with a good quality Fajita seasoning. Try that sometime when you get bored and want to do some scientifical expurimentation. Uncle Chris's Steak Seasoning from Bolner (Fiesta) Foods in San Antone is also good but also needs a ride in the spice grinder. It normally found in the Mexican section of the store. Great job!!

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Old 07-21-2009, 05:16 PM   #13
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Good looking brisket.

I am looking closely at the pics and it looks like you may have sliced with the grain. Is that what you did ?
Thanks. Not sure. There were no long strings of meat.
Looks great...but yeah look a little on the bias to me too. Some people cut off a small part of the flat as a marker to indicate the direction of fibers
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Old 07-21-2009, 05:35 PM   #14
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Originally Posted by Cliff H.
Good looking brisket.

I am looking closely at the pics and it looks like you may have sliced with the grain. Is that what you did ?
Good looking is right! I made that mistake once with the cutting direction.
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Old 07-21-2009, 07:49 PM   #15
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Salad

Never thought about Montreal on a salad. I will have to try
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Old 07-21-2009, 08:09 PM   #16
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Not bad in Mashed Potatoes either.
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Old 07-21-2009, 10:21 PM   #17
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Quote:
Originally Posted by ScottyDaQ
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Originally Posted by smokemaster
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Originally Posted by Cliff H.
Good looking brisket.

I am looking closely at the pics and it looks like you may have sliced with the grain. Is that what you did ?
Thanks. Not sure. There were no long strings of meat.
Looks great...but yeah look a little on the bias to me too. Some people cut off a small part of the flat as a marker to indicate the direction of fibers[/quote]

Maybe Scotty can do some programer magic on the third pic from the top to show you where the marker should be.
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Old 07-21-2009, 10:36 PM   #18
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It does look good ......................
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Old 07-22-2009, 06:00 AM   #19
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[quote=Cliff H.]
Quote:
Originally Posted by ScottyDaQ
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Originally Posted by smokemaster
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Originally Posted by "Cliff H.":3g3eqztp
Good looking brisket.

I am looking closely at the pics and it looks like you may have sliced with the grain. Is that what you did ?
Thanks. Not sure. There were no long strings of meat.
Looks great...but yeah look a little on the bias to me too. Some people cut off a small part of the flat as a marker to indicate the direction of fibers
Maybe Scotty can do some programer magic on the third pic from the top to show you where the marker should be. [/quote:3g3eqztp]

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Old 07-22-2009, 08:29 AM   #20
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Nice!
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