One more thing I need to try. Looks really good for both of you guys. Doesn't seem to be quite as gushy as they showed in the original videos, but still very juicy. Thanks for all the work you two put in.
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Dry Aging Brisket - UPDATE
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This is a sticky topic.
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Administrator
- May 2014
- 15420
- central MI, USA
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Follow me on Instagram, huskeesbarbecue
Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
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- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
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- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.
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Founding Member - Moderator Emeritus
- Jul 2014
- 4466
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
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iGrill 2
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BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Thanks! Troutman, that gif is awesome.
Some comments on your comments
1. The stall was minimal.
2. I may do that. I'm thinking cut the brisket in half, so the flat underneath the point is still left. I.e separate it in a left and right half.
3. Agree
4. Me too :-)
5. I've done that. Let's see what the reply will be. The FB has been trouble-free for a long time. It's the FB+Drive+PV that causes me headaches.
Collaboration indeed, and a fun one too! Let's come up with some other stuff! All in the name of science of course
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Great Video! Major props to your co-star Sally...
So where do you get your faux cambro? I liked that one.
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It's really good! I bought it from an online catering store here in Sweden (I have 3). But I'm 100% sure you can get one in the US too. A quick search and I found this: https://www.amazon.com/dp/B01MD2IDJ1...mazingribs1-20
But look around and compare prices.
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I found a real Cambro, after the Rodeo, 'twas a sponsor thing, and the dang thing was, they didn't want them back. But really, any old cooler can do!
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Click here for details. (https://amazingribs.com/memphis)
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