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barbefunkoramaque
Guest
Hey Steve, what the hell did Angelos do to their ribs.... I mean it has a longer bite now. Notice that? A red pepper, cayenne bite?
Hey Steve, what the hell did Angelos do to their ribs.... I mean it has a longer bite now. Notice that? A red pepper, cayenne bite?
Bigmista
somebody shut me the fark up.
But what about the link between aluminum and Alzheimer's and the link between aluminum and Alzheimer's?
Steve_M9
Full Fledged Farker
I can't remember?
Crüe-B-Cüe
is Blowin Smoke!
Steve_M9
Full Fledged Farker
I have not been to Angelo's in quite some time...after reading these posts I feel a hankerin for a frosty schooner tho
Dr_KY
Quintessential Chatty Farker
Man i schooched my chair right up front.
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barbefunkoramaque
Guest
If I cheat... I cheat with Butcher's paper like the Market's have done for years. I mean its Paper. If its safe enough to wipe your azz with it every day, or 3 times a day then its safe enough to wrap a brisket in right?
Uh.. not the same paper though.
S
SmokingSheriff
Guest
i actually read and unnderstood this one...i might get brave enough to try a brisket soon
Westexbbq
Quintessential Chatty Farker
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Gotta admit, this is a very interesting thread.
I did see Jame Brown back in 1968 in Dallas.
Though I have never done a brisket in the oven, I feel compelled to do one now, as per above.
Intriguing indeed.
I did see Jame Brown back in 1968 in Dallas.
Though I have never done a brisket in the oven, I feel compelled to do one now, as per above.
Intriguing indeed.
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barbefunkoramaque
Guest
JD McGee
somebody shut me the fark up.
This is right up my alley because I only do flats. It will be interesting to see how the oven version compares to a BGE version...using the same technique. I thought the foil/BGE/UDS comparative was insightful...we'll see! :biggrin:
The last flat I did was injected with Butcher Block and came out very moist and tender...though not much of a smoke ring...I'm hoping this technique will help duplicate that moisture without the injection.
Thanks Funk!
The last flat I did was injected with Butcher Block and came out very moist and tender...though not much of a smoke ring...I'm hoping this technique will help duplicate that moisture without the injection.
Thanks Funk!
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barbefunkoramaque
Guest
well a bit of caution... the exercise is to give a similar starting point on Brisket Texture that anyone can duplicate then have a common texture to shoot for. Its like brisket's best case scenario. The zenith of texture, flavor penetration and moisture sans bbq smoking.
I liken it to how I was able to get a great chicken product skin texture by practicing i the oven over and over. then once a temp was settled just do it in the smoker.
I liken it to how I was able to get a great chicken product skin texture by practicing i the oven over and over. then once a temp was settled just do it in the smoker.
HeSmellsLikeSmoke
somebody shut me the fark up.
Donnie. You seem to be using the word tenderness and texture somewhat interchangeably throughout this thread, but I don't think you believe they are the same thing. Please clarify.
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Barbarian
Guest
Gonna give this a try next week, if I remember to and if I can remember that complicated batch of ingredients needed, lol. First thing I gotta do is push them little tabs in so I don't lose my foil.
I have heard somewhere talk about foil and its reaction to salt and meat and possible memory loss due to the onset of Alzheimer disease. I am glad I quit foiling last year and went with pink butcher paper. Big dam roll though, it oughta last a long while since I don't do 30 briskets at a time.
I have heard somewhere talk about foil and its reaction to salt and meat and possible memory loss due to the onset of Alzheimer disease. I am glad I quit foiling last year and went with pink butcher paper. Big dam roll though, it oughta last a long while since I don't do 30 briskets at a time.
W
Weiser
Guest
Amen Brother!
People are horrified when you use paper in the Smoker!
I use it frequently and enjoy it!
No problem with fires either. Low and slow is the key.
I think the paper helps give you just the right texture without making things mushy.
Great post! Thanks.
Weiser
People are horrified when you use paper in the Smoker!
I use it frequently and enjoy it!
No problem with fires either. Low and slow is the key.
I think the paper helps give you just the right texture without making things mushy.
Great post! Thanks.
Weiser
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barbefunkoramaque
Guest
You are right. But that's not really the issue I want to bring up. I hear some people talk about dryness and then find out they were talking about the texture (do to undercooking).
With this experiment everything hits perfect balance all at once. Tender, juicy.
JD McGee
somebody shut me the fark up.
I am guilty of trying to do good Q by using temp probes and calculated cooking times according to "recommended" time and temp schedules.
There are a couple of older ladies on our local comp circuit that don't own a temp gage or meat thermometer...they know their pits and their meats. They consistently get calls...amazing.
The one thing that I am learning (slowly but surely with the help of "old schoolers" like yourself) is that cooking good Q is more art than science.
Thanks for the lesson "Professor Funk"...:twisted:
Crüe-B-Cüe
is Blowin Smoke!
I am guilty of trying to do good Q by using temp probes and calculated cooking times according to "recommended" time and temp schedules.
There are a couple of older ladies on our local comp circuit that don't own a temp gage or meat thermometer...they know their pits and their meats. They consistently get calls...amazing.
The one thing that I am learning (slowly but surely with the help of "old schoolers" like yourself) is that cooking good Q is more art than science.
Thanks for the lesson "Professor Funk"...:twisted:
I think the one thing most of us are guilty of is over-thinking the process. I think it's because a lot of us learned how to Q via the internet. We wanted instant results. In the internet world, everything is instant and right at your fingertips.
For example, someone ordered a car lift off of my website at 6:00 pm last night. The guy calls me at 8:00 sharp this morning wanting a tracking number. The order has to be placed, the freight company has to be called and that just takes time. Hell, I had just walked in the door and hadn't even seen the order yet.
We need to step back, start with the basics and learn the craft instead of trying to follow a process to the tee. I know since I started paying more attention to the meat instead of the meat thermomoter, my Q has greatly improved.
Steve_M9
Full Fledged Farker
Does this^^^^^^ mean my ignorance might pay off?
Meat Burner
Quintessential Chatty Farker
Was telling the wifey about this and she said get your a$$ to the store and get a 5 lb flat. Guess we are gonna follow your instructions. Thanks bro!!
