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Old 07-13-2009, 08:41 PM   #11
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Now That's Sum Mighty Fine Grub Larry!

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Old 07-13-2009, 08:45 PM   #12
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Excellent job Larry.
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Old 07-13-2009, 09:14 PM   #13
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Very nice looking brisket Larry.
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Old 07-14-2009, 06:46 AM   #14
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Quote:
Originally Posted by DJ
Looks Great! Do you normally seperate the point from the flat or did it have to do with the weight of the packer?
dj
For some reason I prefer to separate the point prior to cooking 95% of the time. Sometimes I'll get lazy and throw the whole thing on, but I like the rub coverage better when separating prior.
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Old 07-14-2009, 07:00 AM   #15
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by DJ
Looks Great! Do you normally seperate the point from the flat or did it have to do with the weight of the packer?
dj
For some reason I prefer to separate the point prior to cooking 95% of the time. Sometimes I'll get lazy and throw the whole thing on, but I like the rub coverage better when separating prior.
Its called the "JB way of cooking" Looks good too larry
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Old 07-14-2009, 11:49 AM   #16
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Brisket look great Larry. Just found out that Smart & Final by my house carries full brisket packers, can't wait to cook one.
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Old 07-14-2009, 06:48 PM   #17
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Thanks fer the comeback. Gonna give it a try in the next week or so.
With both you and JB doin it, must be sumtin to it.
dj


Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by DJ
Looks Great! Do you normally seperate the point from the flat or did it have to do with the weight of the packer?
dj
For some reason I prefer to separate the point prior to cooking 95% of the time. Sometimes I'll get lazy and throw the whole thing on, but I like the rub coverage better when separating prior.
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Old 07-15-2009, 06:10 AM   #18
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Quote:
Originally Posted by DJ
Thanks fer the comeback. Gonna give it a try in the next week or so.
With both you and JB doin it, must be sumtin to it.
dj
I seem to have missed that cook from JB!
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