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Old 03-25-2007, 08:14 PM   #1
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This weekends cooking

Satday meat,my first brisket . not as tender as i would like but had a nice taste and moist just not tender as i like . small pork sholder made chopped pork samiches .

then seafood sunday with fried shrimp . shrimp sause piquant and fried cat fish also seafood gumbo see da crab :P .








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Old 03-25-2007, 10:02 PM   #2
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The pics won't enlarge so I can't get a good look. I am sure the cook went well though.
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Old 03-26-2007, 06:10 AM   #3
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knine,

To get thumbnails that will enlarge out of PhotoBucket do this.

1. Click the box to the left of Select/Unselect All

2. Then click on Generate HTML and IMG code

3. Copy the third box down, IMG clickable thumbnails for message boards - recommended

4. Paste to forum and you're good to go.
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Old 03-26-2007, 11:11 AM   #4
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Re: This weekends cooking

[quote="knine"]Satday meat,my first brisket . not as tender as i would like but had a nice taste and moist just not tender as i like . small pork sholder made chopped pork samiches .

then seafood sunday with fried shrimp . shrimp sause piquant and fried cat fish also seafood gumbo see da crab :P .

How did you do the briskit? what was the; Grate temp? internal temp? how many lbs was the uncooked briskit? I have gotten large briskits from old tough cows & they come out tough. I now get med size ones.
BTW you spell like me "sause" My excuse is beer
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Old 03-26-2007, 11:17 AM   #5
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What do you think went wrong with the brisket...didn't take to a high enough temp, didn't let it rest long enough..or just one ornery piece of meat?
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Old 03-26-2007, 02:42 PM   #6
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ya i screwed them pics up . sorry people i will try not to do that again .

i think where i went wrong well i really dont know :scratch . i cooked it at 190dec for 6hrs and let it rest fat cap up for well over night around 8hrs before cutting . it was a small flat about 5-6lbs .

well my spelling is only as good as my speed in typing .
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