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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

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Beautiful Briskets

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  • ontheranch
    Former Member
    • Aug 2014
    • 65
    • Northwest

    Beautiful Briskets

    Our son-in-law prepared these while his folks were here from Texas visiting. He rubbed them with a mixture of salt, brown sugar, paprika, garlic powder, onion powder, dry mustard, chili powder, basil, ground cumin, cayenne and parsley. Then wrapped them tightly in a new kitchen garbage bag and refrigerated for 12 hours. He cooked them on the grill he built himself using cherry wood, keeping temp between 225 and 250 for 9 hours.

    They were not only beautiful but delicious. Very tender and great flavor.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9942
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #2
    Nice. Just grilled some ribeyes off a home grown calf.

    Comment


    • ontheranch
      ontheranch commented
      Editing a comment
      There's no way to beat home grown. And rib eyes are tops. These briskets were from an open heifer we butchered last year. A black-bally I think.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Nice, we call them black-baldy out here....
  • _John_
    Former Member
    • Jul 2014
    • 2394

    #3
    Looks terrific, both the meat and the grill.

    Comment

    • bep35
      Founding Member
      • Jul 2014
      • 326
      • 1987 Weber Kettle (Still going!)
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        Beer...Bud Light (Timeless)

      #4
      Now that's a son-in-law to be proud of!

      Comment

      • Huskee
        Administrator
        • May 2014
        • 15458
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

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        #5
        Nice! Brisket, I remember that stuff. I made it once or twice.

        Comment

        Announcement

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        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
        See more
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