Recent content by tlhiv

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  1. tlhiv

    Cooling/Freezing Before Slicing

    About the only thing that I would prefer about fatties is that my bacon weave outer layer was crisp.  Has anyone actually cooled (refrigerated) or lightly frozen a fatty whole (which is either fully cooked, partially cooked, or not cooked at all), sliced it while it was cold, and fried up the...
  2. tlhiv

    Thanksgiving Brisket (Soup to Nuts)

    I like to trim as much surface fat as possible before applying my rub so that my finished brisket has essentially no fat in the finished bark.  I have concluded that there is plenty of fat and connective tissue within the brisket to keep it moist.  
  3. tlhiv

    Thanksgiving Brisket (Soup to Nuts)

    I've never eaten burnt ends nor smoked them (although I have read plenty on them).  To be honest, I'm not sure what part of the point I should dice up for the burnt ends. Also, FYI, in case there was any confusion, that's a Boston Butt on the sheet and in the smoker with the brisket.  
  4. Thanksgiving Brisket (Soup to Nuts)

    Thanksgiving Brisket (Soup to Nuts)

  5. tlhiv

    Thanksgiving Brisket (Soup to Nuts)

    Here is some Q-View from a brisket smoke that I did back in November.  It was even more delicious than it looks.
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