The Popdaddy/Pitmaster Final Edict on BBQ Temps
Yes, an edict!
An Edict is a statment of law; often associated with monarchism.
Please go on or click ignore if:
1. You think you are going to pursuade me I am anything but a "King," for essentially I am one, as Henry the IV was in Luigi Pirandello's, Enrico the IV. If you know what this refers to or at least are the type of intellect that would wiki this so you could appear to know what you are talking about then you have the intellectual qualifications to participate because it is a hell of a reference to what I do.
2. If you are a low and slower that does well with this process and know that we mutually realize that our different house temps are just another way of doing things... with different preps, rubs and tools, then this may be a waste of time.
3. If you are a noobe coming in here to say things like "there is only one true thing about bbq we can all agree on and follow that with ... bbq is not simmering, bbq is always low and slow...." well then you may want to shutup or leave.
4. If you are the type of person that says things like "such and such wins everytime," then reveal you have no team, never ran one, or was taught by some guy that knows and would refuse to reflect on your own skills you may what to pass on commentary.
5. If you are going to keep griping about your scores yet insist everything you are doing is not subject to review... you may want to cintinue your path toward mediocrity.
So who is this edict for? If you are struggling with a meat and/or have tanked your scores, and/or are totally new and want a starting point or re-reference point, I say this might be the law for you.
It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - the 270 degree temp shall be the official novice or resetting (for the experienced) house average cooking temp for both brisket, spares, beef ribs and pulled pork. This is an overall house temp.
It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the cook using the H and F method will value a goos rest and its role in making a good brisket or butt.
It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the depth of smoke flavor and smoke ring will be attained by a lower 200 degree initial smoke of at least one hour and no more than two (althouh Phil does a wicked sexy thang with his butts I have tried and is awesome but not for the novice).
It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - a cook will make every effort to keep those temps within 20 degrees of either side of the official noobe temp of 270.
It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that 270, or any hot and fast temp comes with its own set of rubs, techniques and tribulations. Those that seek to croos low and slow techniques (esp the use of sugars) with hot and fast techniques do so at their own peril and deserve the crappy results they will get. There can be no crossing of the streams!!!! Initially.
It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the Night Train in a Dark Closet shall be the official starting point of mastering a BBQ Brisket and attaining the Feel without wasting precious money and resources.
It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the Night train shall only be done with foil and in the oven and not any type of smoker.
It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that any "probe" shall be capable of performing its duty had it been created in the 1920. This would exclude electronic temp probes.
It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that these laws are intended, once again, for the novice to new meats (excluding clod which should be cooked to medium rare at 400 - 450) to the person who has lost their way or never found it from the low and slow death march.
It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that this edict was essentially a way to reconcile true hot and fast with the realities of our german steel oven pits.
It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that once the meat is mastered at the entry temp suggested, it is ENTIRELY fine to tweak to either side in both time and temp and even rub, slather, or artifical injections, to get to where the individual desires.
Here say so the Fabulous Pitmaster T. Never forget who the Edict is for. Long Live Popdaddy... ****, he died.
The Great Threads
The Taboo of Simmering - Jetton and Legends of Texas BBQ (6 Pages) barbefunkoramaque
Brisket - Night Train in a Dark Closet - for the Funky Only ( HUGE) barbefunkoramaque
The Official Popdaddy's Ingredient List ( 4 Pages) barbefunkoramaque
VIDEO VERSION - Popdaddy's Legends Code 2.0 ( 2 Pages) barbefunkoramaque
Brisket and your Rub (For the Funky Only) ( Many Pages) barbefunkoramaque
Temp Probes and Brisket ( 5 Pages) barbefunkoramaque
The Clock and the Temperature Probe ( 5 Pages)
Hot RIBS - ǝɔuǝıɹǝdxǝ ǝʇɐɯıʇln ǝɥʇ - RIBS Fast ( 4 Pages)
Small Disclaimer about the Weep Method of doing ribs (2 pages)
RIBS - Dirty Dalmatian Flea Powder
Popdaddys Official Weep and Pig Honey Vid (2 Pages)
Brisket Instructional ( 1 2) (Personal Favorite) barbefunkoramaque
Popdaddy Breaks Silence on Dirty Dalmatian (new Video) ( 1 2 3)
Why its is Generally Texas against the Rest of the World ( 1 2)
Foil Gaydar - NTTAWWT barbefunkoramaque
Barbefunkoramaques G rated favorite things ( 1 2)
As Promised - The Filthy Version of "Mark of a Good Butt" ( 1 2 3) barbefunkoramaque (PORK BUTTS)
Popdaddys - Fried Chicken for Half A@@ed Friends ( 3 Pages)
RECIPE - Superstitious Rolls ( 2 Pages)
Tried Danny Gaulden ( 3 Pages)
barbefunkoramaque (AWESOME RIB GLAZE)
Hoochie Coochie Loins - NEW Video and Pron Lesson ( 2 Pages)
Fattie Math ( 1 2)
New Official Video - The Carolina (Clean Version) ( 3 Pages)
barbefunkoramaque (PULLED PORK)
Rate these Boxes (Old School) ( 4 Pages)
Popdaddys Soul Cornbread - reissue
What are Authentic Burnt Ends ? - past & present ( 4 Pages)
All New Funk-Popdaddy's "The Shake" ( 1 2 3)
barbefunkoramaque (Minature Personal Pork Butts)
The Beef Shake - a New way to look at personal Potroast???
German Preference - Damn That Sucker ist Hot!!! ( 1 2)
Germans Borrowing My Butt Glitter - Black Forest BBQ TV ( 1 2)
Undertaker Slaw Featuring Candied Smoked Peppers - Vid and Pron ( 1 2) barbefunkoramaque
Supacarnefunkyluciousexpletivadeshaba ( 1 2)
Smoked Turkey Video Pron barbefunkoramaque
Brisket Video Pron barbefunkoramaque
Rib Pron - Season End barbefunkoramaque
Salt pepper and oak ( 1 2) barbefunkoramaque
LockHart and Luling Texas ( 1 2) barbefunkoramaque
Starting a Fire on Medium Sized Pits Under 8000 Lbs ( 1 2)
Its not fair ( 1 2)
While My Funkotorium Gently Weeps ( 1 2 3 4)
2000 Lbs of Funk ( 1 2)
Lost 2007 Stoker Failure Video
Better than Jenna Haze - Oyler Pit
Funkotorium Event Trailer - Built IT ( 1 2 3)
UDS - Pound for Pound the END all of all smokers ( 1 2)
Gas Assist Roughing In - Popdaddy ( 1 2)
Softer Side of the Funk
Popdaddy Works for Epiphany Ministries ( 1 2)
Brewmasters Beef Ribs and Jake barbefunkoramaque
Here's how they Make Old School Apple Cider
Don't look for Old Flames - Just don't ( 1 2)
Inez Bounds Miller Berndt 1918-2011 ( 1 2)
Good Vittles and Wood Cookery Society
2 year old at hospital ( 1 2 3) barbefunkoramaque
To All the guys that miss their Fathers - barbefunkoramaque
New Published Article - Making Beer barbefunkoramaque
New Zion Missionary BBQ - Huntsville, Tx ( 1 2)
The $32 Dollar Steak - Pron ( 1 2 3 4 5) barbefunkoramaque
Brisket Question ( 1 2) (serious Gem Buried in that thread)
Minnie Howell Good Vittles and Wood Cookery Society
Complete, Off the Wall but CLASSIC Insanity
The Brethren's Biggest Arse - Total Jerk ( 1 2) barbefunkoramaque
Address to My Critics - Video to the Brethren ( 1 2 3 4 5)
Dave Klose and Cherry Pie ( 1 2 3 4 5) barbefunkoramaque
NoOBEE Rants - 20 things to consider about noo bees ( 1 2 3 4 5) barbefunkoramaque
WE can All give up now on brisket ( 1 2 3) barbefunkoramaque
Quick BBQ Brisket ( 1 2 3) barbefunkoramaque
Molecular Acid and its Role in Sauce and Injections
Poll: The Real Causes of Bad BBQ ( 1 2 3 4 5 6)
Popdaddy/Goodvittles Split ( 1 2 3 4) barbefunkoramaque
Brisket Slicing Reality Check ( 1 2) barbefunkoramaque
Brethren Contributions – Polls and Stuff
Canned Insult Database ( 1 2 3 4) barbefunkoramaque
Poll: BBQ Priorities POll #1 - What do we Learn to Cook For First? ( 1 2) barbefunkoramaque
Poll: Polling Priorities #2- What Traits do we Conquer First? ( 1 2)
Poll: Polling Priorities #3 - What Traits do we conquer Second?
Poll: Polling Priorities #4 - What Challenges/Challenged you Most?
Poll: Favored Brisket Temp range ( 1 2 3) barbefunkoramaque
Poll: The Real Causes of Bad BBQ ( 1 2 3 4 5 6) barbefunkoramaque
Who will be Funkmasta North? ( 1 2 3) barbefunkoramaque
A Funkmasta Vinny Production ( 1 2 3) barbefunkoramaque
Ignorance and what is and is not BBQ ( 1 2 3 4 5 6 ... Last Page)
Bigmista's G Town Bash/Fundraisers ( 1 2 3) barbefunkoramaque
Brethren Question (on Neil) barbefunkoramaque
GM - Wouldn't it Had Been Funny if ( 1 2 3 4)
barbefunkoramaque (Sooooo Funny !!!)
Smoked Turkey Dumplins - Lawd that' Sexy ( 1 2)
Serious Discussion On Pellets ( 1 2 3) barbefunkoramaque
Is Boiling Mc Ribs BBQ? ( 1 2 3) barbefunkoramaque
2 nites woodpile tall tale ( 1 2) barbefunkoramaque
Night Two - Tall tales and Such ( 1 2) barbefunkoramaque
What are Authentic Burnt Ends ? - past & present ( 1 2 3 4)
7 Minute Review of Spring Creek BBQ ( 1 2)
The Stripper ( 1 2) barbefunkoramaque
The Taboo of Simmering - Jetton and Legends of Texas BBQ ( 1 2 3 4 5 6) barbefunkoramaque
The Clock and the Temperature Probe ( 1 2 3 4 5)
Poll: The Real Causes of Bad BBQ ( 1 2 3 4 5 6)
Great to have all the links in one spot. Thanks!
The official "help my brisket sucks" database.
"Brisket Question" Threads
Brisket questions MushCreek
brisket questions capri man
Brisket Question Smoothsmoke
Brisket Question Smokin Mike
Brisket Question hmacmill
brisket question maxwell7
Brisket Questions Sammy_Shuford
Brisket question please BPDC
2 Hot & Fast Brisket Questions Cahusky
Fast Brisket Question....Need Quick Reply Please!! SLCMACK
Brisket Flat Question(Color oif the Meat) clone
Advice on Brisket 42BBQ
Questions regarding brisket?? nrok2118
Question about my Brisket Billy Ribs
Question fer brisket xperts bbq54321
questions on first brisket rlt
Rookie Brisket Questions and/or Requests for Intervention
1st brisket is in the smoker! Bigmista
1st brisket, 1st high heat attempt landshark530
1st brisket, flat from sams club, how long? mschrock
First brisket-advice needed Rowdycue
First Brisket...thanks Bigabyte Brew Crew
First Brisket AFSmokinDoc
First Brisket Pron... Groundhog66
First brisket, opinions on appearance WeekendsAreMine
First Brisket question kbraun228
First Brisket Question Seavs
First Brisket- Questions gsmith140
First Brisket, just a few questions HawkeyeQue
First Brisket on the WSM sportsnut
First Brisket with pics!!!!!!!!!!!!!!!! donhd04
My first Brisket......Looking for some advice Bluesman
My first "quick" brisket Bigmista
My first brisket moda253
First Time Brisket bluenote07
First Time Brisket, Thanks to all PR0N Bluesman
1st time brisket help?????????????? BIGBrandon2785
Need Help with first brisket....6.5# flat Philly-QueMaster
Weekend Cook, 1st brisket. Sammy_Shuford
Smoker Newbie with Brisket questions ACES
Rookie brisket questions... daninnewjersey
Rookie with a brisket, need advice Smoke Show
Smoking my first brisket this weekend... Groundhog66
Dry Brisket MasterGator
Brisket getting tough after a long rest? The Frog
I'm tired and brisket is not done!! Dakaty
Failed Brisket (problem solving) Fishiest1
Broken Brisket (What did I do wrong)? twisterbret
Brisket, NOT! BRBBQ
Specific Brisket Questions
Brisket Aging Question Capn Kev
Brisket Cook Times wormdrink67
Brisket Cook Time? Pa_BBQ
brisket temp when done mjancel
What temp to cook the Brisket Flat to juggs
Brisket temps changing? Shotgun
Brisket cooking time 6lb 300-350F atvottawa
Brisket too fast? Neesd help NFLNative
Brisket Flat Cooking Help Greg60525
Brisket smoking advice for a hybrid recipe misterrachel
1st brisket injection help beertender55
Brisket injection? Bigmista
brisket injection royfraz
Brisket Injection royfraz
BRISKET... wrap in tin at 170 or not? BPDC
Brisket ... to sear or not to sear ??? BPDC
Brisket-separating point/flat uncooked boatnut
1st Brisket, burnt ends question SmokeNride
Seperating Brisket Before cooking? mrichard
Question on Brisket fat content vs stall time Big_T_BBQ
Texas Brisket Rub....what went wrong? jasonalan724
"Brisket Help" Threads
Brisket help woodwardbbq
Brisket HELP BPDC
Brisket help???? HOG WILD BBQ
Brisket Help drewcountry
Brisket Help Chris_R
Brisket cooking help! BlueHowler
help with my brisket conroe85
Help with brisket So Cal EGGhead
Help? Brisket bigred
Brisket Help dworl
Dry Brisket Question?? Need Help SLCMACK
Please Help: Brisket 42BBQ
First Brisket HELP!!!!!! nrok2118
A little help ona brisket please.......... pigdog
Quick HELP!!! First Brisket!!! gotwood
Quick Brisket help please Chef Jim
Great Tutorials and Wisdom
The Brisket Chronicles - Part I Bigmista
The Brisket Chronicles - Part II Bigmista
The Brisket Chronicles - Part III Bigmista
The Brisket Chronicles - Part IV Bigmista
Basic Brisket Tutorial (pron heavy) bigabyte
Your thoughts on bark bigabyte
Mad Science Experiment - Smoke Rings bigabyte
Brisket - Night Train in a Dark Closet - for the Funky Only barbefunkoramaque
Brisket and your Rub (For the Funky Only) barbefunkoramaque
The Taboo of Simmering - Jetton and Legends of Texas BBQ barbefunkoramaque
Temp Probes and Brisket barbefunkoramaque
The Clock and the Temperature Probe barbefunkoramaque
New Video: Brisket - Hot and Fast Q and the Dirty Dalmatian Post Rub Technique
New Video: The Cut - Lowdown on What Popdaddy Does
Video Classic - If You Smoked My Brisket
Hot-N-Fast Brisket + Smoke Ring Experiment thirdeye
BRISKET,, why is it considered to be holygrail?? jaejw1
Plastice Wrap on Pork and Brisket Just Pulin' Pork
What's with the Hot and Fast Brisket Nonsense! (Thanks to the Brethren)
How NOT to do brisket - Mega Failure!! WARNING - Not for Weak Stomachs!! KnucklHed BBQ
Awesome resource, thanks Pit. :-D:-D:-D
Damn...this is like the ultimate brisket library!:cool:
need to be updated with the hundreds of 'HELP MY BRISKET SUCKS" threads from after popdaddy died.
March 2011 or March 0001 AD
I thought you might want to add some pictures of said properly cooked briskets...
Nobody digs your BBQ but yourself !!!!!!!!!
Notice... for those of you who do not recognize... that stellar brisket representation of a 17 year old Jessica Alba (or Justin Beiber for the foil user) is none other than the same man who once said...
There is "NO reason to cook below 250." BBQ Bubba 3-5-2012.
He serves up about 2 tons of mouth watering brisket a week.
As mentioned before, for those that do scores of briskets, the ring set temp is not needed because the large meat masses slows down the whole cooking process anyway. The ring set intial temp is for those who to, less than maybe 5.... and even that depends on your gear. Simply put, if you are not getting a ring and care about it simply slow down the first couple of hours, use sea salt and then crank it up.
I would put Bubbas brisket against the great Billy Bones from Michigan as well. Both admirable talents.
Great thread! I just bookmarked it for future reference.
I kinda feel left out-
Can you spare a little R&B Wisdom for swamprb?
I can't find your threads swamp... didn't you do a Night train?
|All times are GMT -5. The time now is 10:43 PM.|
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.