Brisket-Butt-Chicken-Ribs - BBQ Central

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Old 02-12-2005, 11:06 AM   #1
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Brisket-Butt-Chicken-Ribs

Rank em per your personal taste. I'll bet Ribs come in first most often. Me?

1) Ribs
2) Brisket
3) Butt
4) Chicken
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Old 02-12-2005, 11:08 AM   #2
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1. Ribs/Butt
3. Brisket
4. Chicken
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Old 02-12-2005, 11:29 AM   #3
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Butt
Ribs/Brisket
Chicken
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Old 02-12-2005, 11:45 AM   #4
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Interesting.......so far I have surmized correctly.
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Old 02-12-2005, 11:51 AM   #5
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1: ribs ~ Loin backs 1st, then spares

2: Butt

3: Chicken

4: Brisket
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Old 02-12-2005, 11:55 AM   #6
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Brisket
Butt
Chicken
Ribs
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Old 02-12-2005, 01:35 PM   #7
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Brisket
Butt
Ribs (3rd 'cause I havent mastered them yet)
chicken
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Old 02-12-2005, 01:39 PM   #8
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Shit, I very afraid I have to agree with Larry!
Jim
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Old 02-12-2005, 01:52 PM   #9
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1. Butt
2. Ribs
3. Brisket/Chuck Roll
4. Chicken/Turkey
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Old 02-12-2005, 02:21 PM   #10
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Redneck, you sick of brisket huh?

Susan, I meant "eat"
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Old 02-12-2005, 02:24 PM   #11
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Jim and Larry have really surprised me. Although I cook ribs rarely, I cook them more often than briskets. I'm 7/10ths of a mile from the eastern edge of the continent, and it's hard to get people excited about briskets here. I would imagine butts being a hard sell in Texas. Still, I would have thought ribs were universal in their appeal. Interesting.
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Old 02-12-2005, 02:32 PM   #12
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One of the allures of ribs also lies in the amount of time it takes to do em! Also, the smoke penetration is unequalled!
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Old 02-12-2005, 02:46 PM   #13
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ribs
butt
chicken
brisket

I've done perhaps a dozen racks of back ribs. I'd do them more often but they are so much work with foiling for a single meal. Butts are more work but the family gets many feeds off of a butt cook.

Last few rib cooks I've taken to foiling in the oven then finish on grill.
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Old 02-12-2005, 03:29 PM   #14
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Quote:
Originally Posted by Susan Z
Butts are more work? Don'tcha' just rub 'em and stick 'em in the smoker and then t(twenty hours later) voila! Pulled pork!

What's hard about that?
I scalp them of external fat for more bark and often end up tying them because they lose their form a bit. Then the cook itself, then it takes me 30 - 40 minutes to pull a butt because I remove any fat and membranes I find.

It's a labour of love.
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Old 02-12-2005, 10:04 PM   #15
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glad to have you here nshaw.....everyone from Cali also talks about tri-tip. Here in Carolina, I get looked at wierd for asking for brisket. If I were to ask for tri-tip, I think they'd lock me up.

Could you describe it?
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Old 02-13-2005, 08:13 AM   #16
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Quote:
Originally Posted by jminion
Shit, I very afraid I have to agree with Larry!
Jim
Jim I am very honored! It just shows, great minds have the same taste in BBQ!
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Old 02-13-2005, 08:39 AM   #17
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THANK GOD!!!!!!! IT"S GONE< THAT CREEPY AVATAR >>>IT"S GONE!!!!
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