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I was there to sample this brisket...definitely very, very good. In my opinion you could tell a difference in texture and overall tenderness vs. your standard brisket. However, no two cooks are exactly the same and it's difficult to say if taste was much different. Would have been interesting to...
I haven't posted a looooong time, but I've been very busy and just haven't posted any recent cooks...but I looked on the forum today while waiting on my finished product and thought I'd give you all some Qview to drool over. Just a simple little cook today...well, I thought so anyway.
Did a 6...
Yesterday I did a shoulder - no foil, with a rub from "Strawberry's" in MO. Anybody ever used this rub? It was EXCELLENT for my tastes. And it produced amazing bark - very dark in color and very tasty. Just wondering if anyone has tried this stuff..
(Sorry, no qview as we were very busy...
Thanks, guys...it was very tasty!
I also did a shoulder - no foil, with a rub from "Strawberry's" in MO. Anybody ever used this rub? It was EXCELLENT for my tastes.
(Sorry, but no qview for the shoulder - we were waaaay busy yesterday with company over all day and errand running and football.)
Just Jimmy Dean Regular, Sharp Cheddar, and of course the bacon weave...was excellent. And I am just a fan of simple Fatties...the more elaborate ones are good too, but I prefer basic.
And the money shot...
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