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-   -   Brisket Instructional (http://www.bbq-brethren.com/forum/showthread.php?t=70378)

barbefunkoramaque 10-07-2009 04:01 PM

Brisket Instructional
 
Highly Detailed Brisket Instructional.... check out at 30 seconds the care in which the Packer is placed in the Brazos.


http://www.youtube.com/watch?v=n0HHfCqnwxg

Up and coming Video teaser for the "Carolina"

1FUNVET 10-07-2009 04:04 PM

Quote:

Originally Posted by barbefunkoramaque (Post 1048416)
Highly Detailed Brisket Instructional.... check out at 30 seconds the care in which the Packer is placed in the Brazos.


http://www.youtube.com/watch?v=n0HHfCqnwxg

Up and coming Video teaser for the "Carolina"

Guess he was worried about heat loss with the door open. :biggrin::biggrin:

MOS95B 10-07-2009 04:06 PM

I like the placement technique. But it seems like a waste of good rub...

barbefunkoramaque 10-07-2009 04:06 PM

funny thing was the solidness of the packer on the first try got caught inside the door on the other side. The door is made of 1/2 thick steel too and still managed to pop the door open enough to come out the other side.

BBQ Bandit 10-07-2009 04:20 PM

We are not worthy!!! (Wayne's World mod)

landarc 10-07-2009 04:24 PM

I think the packer was hurt during the toss-in, I saw it weeping for a while there.

bigabyte 10-07-2009 04:46 PM

LMAO! Awesome vid! I also liked the "shove it in your face" serving attitude there! Can't wait to see the New Carolina. That mustard bit really got me feeling the funk.

barbefunkoramaque 10-07-2009 05:16 PM

the packer was frozen. My neighbor got the bright idea he could take a frozen brisket, wet it, then the rub would stick, then freeze. I told him once it went into the pit and the glossy rub imprgnated ice melted, all the flavor would go away. It was an okay brisket as once we tasted a chunk at about 4 hours and noticed indeed all the rub was gone, we reapplied rub and it was fine.

bigdogphin 10-07-2009 06:05 PM

Great video and I liked the teaser.

Clarification Question: What does throw in your brisket fat down at from 270 to 325.

I assume that it means fat side down (obvious) and cook any where from 270 to 325. or does it mean throw it in at 270 and bring the cooker to 325 to finish?

Hugh Jorgan 10-07-2009 06:35 PM

What's the Carolina? please tell me it's not a new cooker. Naming an offset cooker the Carolina would be wrong on sooooo many levels!

IronStomach 10-07-2009 06:47 PM

Quote:

Originally Posted by Hugh Jorgan (Post 1048576)
What's the Carolina? please tell me it's not a new cooker. Naming an offset cooker the Carolina would be wrong on sooooo many levels!

I don't think so, because that cooker is featured in another of their vids and called The Brazos.

barbefunkoramaque 10-07-2009 06:49 PM

Quote:

Originally Posted by bigdogphin (Post 1048544)
Great video and I liked the teaser.

Clarification Question: What does throw in your brisket fat down at from 270 to 325.

I assume that it means fat side down (obvious) and cook any where from 270 to 325. or does it mean throw it in at 270 and bring the cooker to 325 to finish?


the former

smokincracker 10-07-2009 06:49 PM

Looked like a waste of some fine beef. I hope you guys don't hack your meat like that:)

barbefunkoramaque 10-07-2009 06:51 PM

Quote:

Originally Posted by Hugh Jorgan (Post 1048576)
What's the Carolina? please tell me it's not a new cooker. Naming an offset cooker the Carolina would be wrong on sooooo many levels!

As is your comment. I will be sure and tell the many champions from the Carolina region that cook on offsets that they are wrong. LMAO what a huige organ you are!

But it is good to hear from you again.

By the way.... I absolutely HATE cooking ribs on this smoker. Hate it.

MilitantSquatter 10-07-2009 06:58 PM

nice job Donnie...

no pressure but when exactly is "coming soon" ?


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