The GTT "Whatcha Cooking Today" Thread - Page 58
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Thread: The GTT "Whatcha Cooking Today" Thread

  1. Top | #571
    JDSwan87's Avatar
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    DELICIOUS!! The flat was a little dry (IMO) but as we got closer to the point, it was very moist. Every bite was still tender and you could cut it with a fork. Total smoke was 13 hours with cherry and hickory. It sat in the cooler for another 5 hours (unplanned). Shared with my inlaws, they all loved it and asked when I was making it again.

    Drool away fellas...

    Sent from my SM-G920V using Tapatalk
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  3. Top | #572
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    Quote Originally Posted by JDSwan87 View Post
    DELICIOUS!! The flat was a little dry (IMO) but as we got closer to the point, it was very moist. Every bite was still tender and you could cut it with a fork. Total smoke was 13 hours with cherry and hickory. It sat in the cooler for another 5 hours (unplanned). Shared with my inlaws, they all loved it and asked when I was making it again.

    Drool away fellas...

    Sent from my SM-G920V using Tapatalk
    Great!

    Brisket has always been unpredictable for me, but I have learned a few things that will affect the outcome.

    First, buy the best grade of meat you can find, nothing less than choice...prime if you can get it.

    Second, I always dry brine mine...cover it with sugar and leave it in the refrigerator over night. Rinse it off, pat it dry, spray with olive oil and add your dry rubb.

    Lastly, I cook my with indirect heat, at 225/250.

    That produces the best results for me. Amazingly enough, the sugar does not make it sweet; I think it helps form a crust which retains the moisture. Last one I cooked got me two marriage proposals.
    ColonyPark, mark02tj and JDSwan87 like this.
    Have wings, will travel.

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  5. Top | #573
    JDSwan87's Avatar
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    Quote Originally Posted by JDSwan87 View Post
    DELICIOUS!! The flat was a little dry (IMO) but as we got closer to the point, it was very moist. Every bite was still tender and you could cut it with a fork. Total smoke was 13 hours with cherry and hickory. It sat in the cooler for another 5 hours (unplanned). Shared with my inlaws, they all loved it and asked when I was making it again.

    Drool away fellas...

    Sent from my SM-G920V using Tapatalk
    I think the leftovers were BETTER than the day of!!

    Sent from my SM-G920V using Tapatalk

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  7. Top | #574
    2LaneCruzer's Avatar
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    Quote Originally Posted by JDSwan87 View Post
    I think the leftovers were BETTER than the day of!!

    Sent from my SM-G920V using Tapatalk
    That's what's good about "good" BBQ! An old friend, who ran the "Smokehouse" BBQ in Guthrie, told me that the secret to retaining the flavor, is when you re-heat, do it S-L-O-W-L-Y...
    Have wings, will travel.

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    Kbar's Avatar
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    Click image for larger version. 

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    The wife’s baked ziti

    Kennyd, Gizmo2, ColonyPark and 5 others like this.
    1025R, 120R FEL, 60D MMM, Frontier 2060L, Bunch of homemade stuff

  9. Top | #576
    Senior GTT Super Slacker Gizmo2's Avatar
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    General Tso's Cauliflower...

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    Darn good IMO.
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    Keith

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    Did someone ask what mmm stands for?

    And is that a cat bowl and cat food next to ya?
    Last edited by Kbar; 11-08-2019 at 05:25 PM.
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  11. Top | #578

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    Quote Originally Posted by Gizmo2 View Post
    General Tso's Cauliflower...

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    Darn good IMO.
    Keep telling yourself that.
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  12. Top | #579
    Senior GTT Super Slacker Gizmo2's Avatar
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    Quote Originally Posted by Kbar View Post
    Did someone ask what mmm stands for?
    And is that a cat bowl and cat food next to ya?
    It's a dog bowl or the milk-bone container. No cats.


    Quote Originally Posted by rydplrs View Post
    Keep telling yourself that.
    Trust me.
    rydplrs and Kbar like this.
    Keith

    JD 2320, 200CX FEL/61" bucket , 46 BH/16" bucket, Artillian Forks, 72" Snow Blade, Landscape Rake, Ballast Box, PHD,
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