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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Brisket butchered

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  • snowswamp
    Club Member
    • Dec 2017
    • 232
    • Lakewood, CO
    • Weber Genesis Silver B (converted to nat. gas)
      Camp Chef Smoke Vault 24 (converted to nat. gas)
      Thermoworks Smoke
      Thermoworks Classic Thermapen
      Thermoworks IR-IND Infrared Thermometer
      Maverivk XR-50 Thermometer

    Brisket butchered

    I picked up a prime brisket at Costco to make for the family. A full packer. This is the second brisket I’ve done, and like the first, I trimmed the fat and “separated” the flat from the point. I say “separated” because I didn’t seem to have improved my knife work since the first brisket. They weren’t really separated. It looks so easy: just follow the fat seam and work between the muscles. I ended up with parts of the flat on the point and vise versa. It was pretty sad. Next time I’m leaving it alone in one piece; only trimming. In the end, it turned out great and everyone loved it. Once I sliced it you couldn’t tell it was a hack job.
  • holehogg
    Club Member
    • Nov 2017
    • 2571
    • Port Elizabeth, South Africa

    #2
    End result - happy eaters - winner.
    They say practice makes perfect - try and try again.

    Comment

    • jharner
      Club Member
      • Jan 2016
      • 1281
      • Louisiana - North West but a coon ass at heart
      • Cookers

        Camp Chef DLX Pellet Grill
        Weber 22.5 Kettle
        Brickman Box Smoker

        Accessories

        Slow N Sear
        Tube Smoker
        Turkey Cannon
        Rib racks
        Weber chimney starter

        Thermometer's

        Maverick ET 735
        Tru Temp 3619n
        Thermapen mk4
        Thermapop

        Favorite Drink

        Free beer
        Coors Light
        Windsor ( Canadian blended whiskey )

      #3
      Keep up the good work!! I do not completely separate the point and flat, just enough to get the fat apart form the two to help get more rub on more meat. Then cook it whole and it separates very easy. Click image for larger version

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      Comment

      • Mosca
        Charter Member
        • Oct 2014
        • 3780
        • PA
        • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

        #4
        It all gets eaten anyhow, there is no record of it other than the smiles. Keep cutting, or not. As long as it tastes good, it is all good.

        Comment

        • Frozen Smoke
          Club Member
          • Nov 2017
          • 1528
          • Northern Mn

          #5
          I cook mine whole but have separated once or twice. Both times I did it when the internal temp was about 170 and they separated very easily.

          Comment

          • PaulstheRibList
            Founding Member
            • Jul 2014
            • 1579
            • Lake Charles, LA
            • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
              1.) A pair of Weber Smokey Mountain 22.5's
              2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
              3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
              4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
              5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
              6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
              7.) 22" Weber Kettle with Slow-N-Sear
              8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
              9.) BarbecueFiretruck...under development
              10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
              11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
              12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
              12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

              Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

              I'm loving using BBQ to make friends and build connections.
              I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

            #6
            Glad it tasted great! I really like reducing the fat between the point and flat. Makes nearly everything on the cutting board enjoyable for everyone

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 13515
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #7
              The solution is easy. Just buy a case of prime briskets and practice, practice, practice...

              Comment

              • Fire Art
                Club Member
                • Jan 2018
                • 988
                • Jackson hole Wyoming

                #8
                That’s the way my dad cut up Elk his thought was what wasn’t in this package would be in the next🤓

                Comment

                Announcement

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                2021 Meat-Up In Memphis Canceled

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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