Brisket Instructional

barbefunkoramaque · 10-07-2009, 04:01 PM

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

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.

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

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

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

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" ?

10-07-2009, 04:01 PM	#1
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	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" __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

10-07-2009, 04:06 PM	#3
MOS95B is one Smokin' Farker Join Date: 05-05-09 Location: Robbinsdale, MN Downloads: 0 Uploads: 0	I like the placement technique. But it seems like a waste of good rub... __________________ John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!

10-07-2009, 04:06 PM	#4
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	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. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

10-07-2009, 04:20 PM	#5
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	We are not worthy!!! (Wayne's World mod) __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

10-07-2009, 04:24 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I think the packer was hurt during the toss-in, I saw it weeping for a while there. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-07-2009, 04:46 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	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. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

10-07-2009, 05:16 PM	#8
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	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. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

10-07-2009, 06:05 PM	#9
bigdogphin Full Fledged Farker Join Date: 05-12-09 Location: Beaverton, OR Downloads: 0 Uploads: 0	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? __________________ Jesse Movin' The Chains BBQ TEAM Reverse FEC 100 Right Handed FEC 100 1 UDS and Chargriller Superpro w/ sfb (Retired) Weber Kettle Green Thermapen KCBS & PNWBA CBJ

10-07-2009, 06:35 PM	#10
Hugh Jorgan is One Chatty Farker Join Date: 07-13-09 Location: Metrolina Downloads: 0 Uploads: 0	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! __________________ Hot Rod Hog Cookers Association, Charter Member, President

10-07-2009, 06:49 PM	#13
smokincracker is one Smokin' Farker Join Date: 02-16-05 Location: Sebring, Florida Downloads: 0 Uploads: 0	Looked like a waste of some fine beef. I hope you guys don't hack your meat like that:) __________________ Jimmy "Cracker" Brod Smokin’ Cracker BBQ Team (Pit Master) & Everglades Seasoning BBQ Team (Pit Master) www.smokincrackerbbq.com EXPERT IN CRACKERESE Spicewine Smoker Sales Southeast 863-381-1530

10-07-2009, 06:58 PM	#15
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	nice job Donnie... no pressure but when exactly is "coming soon" ? __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

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