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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-07-2009, 04:01 PM   #1
barbefunkoramaque
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Default 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"
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Unread 10-07-2009, 04:04 PM   #2
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Quote:
Originally Posted by barbefunkoramaque View Post
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.
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Unread 10-07-2009, 04:06 PM   #3
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I like the placement technique. But it seems like a waste of good rub...
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Unread 10-07-2009, 04:06 PM   #4
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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.
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Unread 10-07-2009, 04:20 PM   #5
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We are not worthy!!! (Wayne's World mod)
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Unread 10-07-2009, 04:24 PM   #6
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I think the packer was hurt during the toss-in, I saw it weeping for a while there.
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Unread 10-07-2009, 04:46 PM   #7
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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.
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Unread 10-07-2009, 05:16 PM   #8
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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.
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Unread 10-07-2009, 06:05 PM   #9
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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?
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Unread 10-07-2009, 06:35 PM   #10
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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!
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Unread 10-07-2009, 06:47 PM   #11
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Quote:
Originally Posted by Hugh Jorgan View Post
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.
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Unread 10-07-2009, 06:49 PM   #12
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Quote:
Originally Posted by bigdogphin View Post
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
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Unread 10-07-2009, 06:49 PM   #13
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Looked like a waste of some fine beef. I hope you guys don't hack your meat like that:)
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Unread 10-07-2009, 06:51 PM   #14
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Quote:
Originally Posted by Hugh Jorgan View Post
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.
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Unread 10-07-2009, 06:58 PM   #15
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nice job Donnie...

no pressure but when exactly is "coming soon" ?
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