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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 03-01-2010, 01:25 AM   #16
NorthwestBBQ
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Nice SD vid but you didn't cut off the point (deckle) right, you way over cut into the flat.
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Unread 03-01-2010, 08:38 AM   #17
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Quote:
Originally Posted by NorthwestBBQ View Post
Nice SD vid but you didn't cut off the point (deckle) right, you way over cut into the flat.
I lay the knife into the fat and cut PERFECTLY through it separating the flat and point. It may look like I am cutting into the meat but I am not. Realize these briskets sit at 160 - 165 for 8 hours so the fat in between them is mostly melted away, leaving jelly and water.
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Unread 03-01-2010, 09:15 AM   #18
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Dude... we are not worthy!
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Unread 03-01-2010, 11:25 AM   #19
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I'm gonna do hot and fast and let them sit today. I always cut the hard fat out of the middle so I know where to split it. Maybe I will let it ride today.
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Unread 03-01-2010, 11:53 AM   #20
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Quote:
Originally Posted by barbefunkoramaque View Post
When you spread the meat like a couple of curtains, all those juices flow out.

Like this?





Nice vid Phunk,keep em coming!
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Unread 03-01-2010, 12:07 PM   #21
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Quote:
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I'm gonna do hot and fast and let them sit today. I always cut the hard fat out of the middle so I know where to split it. Maybe I will let it ride today.

Oh I trim them... I trim mostly the BULGE out of that region but not "inside."
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Last edited by barbefunkoramaque; 04-03-2011 at 02:31 PM..
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Unread 03-01-2010, 12:15 PM   #22
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Vinny and I both could top your Pic. LOL Anyone remember the Ham I posted once?

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Like this?





Nice vid Phunk,keep em coming!
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Unread 03-01-2010, 12:18 PM   #23
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Can't wait to see the ham!
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Unread 03-01-2010, 12:21 PM   #24
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Do you always wrap the briskets in plastic film to rest?
Is this just a way to reduce sloppiness? It seems like it might mess up the bark.
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Unread 03-01-2010, 12:37 PM   #25
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Quote:
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Do you always wrap the briskets in plastic film to rest?
Is this just a way to reduce sloppiness? It seems like it might mess up the bark.
jon
I started doing this because of the way Our 3rd Sunday Sales go. I would smoke the briskets and wrap them and hold them at 165 or so in our Kitchen Food Holder/proofer. It stays there until 6 in the am when we turn it off and open the door to cool. The church smells AWESOME.

I have a guy that drains the briskets, another that unpacks and trims. and one that slices. THICK TOO.

You can see this behind me in the shots where I am standing behind the stack.

The process is, I smoke them DONE unless I know they will be frozen for a reheat at some other time (in which I cook until the point is done and give instructions for a 4 hour defrosted pack reheat).

So I pull them and the bark is so hot and rough (like 50 GRIT sandpaper) it is hard to wrap them. I wrap them three shortways, 3 long ways three short ways,longways and short ways maybe another 2 times. They seal as the cool from the 200 range to 165.

NOW SINCE I AM NOT COOLING THEM, its okay to wrap them... I am holding them. I never put hot meat in the fridge or freezer. I left them cool considerably maybe even an ice bath first.

As I have said a few times, this wrapping does two things, it softens the bark and makes for one hell of a juicy brisket. The meat doesn't really get more done but the fat reduces its water.
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Unread 03-01-2010, 02:37 PM   #26
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Quote:
Originally Posted by Phubar View Post
Can't wait to see the ham!

I will not ever post the ham again. Much too floppy.
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Unread 03-01-2010, 03:43 PM   #27
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Bowing to Vinny.

Who's Funkmasta North?
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Unread 03-01-2010, 06:08 PM   #28
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I don;t think anyone wants to be. LOL
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Unread 03-01-2010, 07:12 PM   #29
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I am going to call my election team together because I won't to be elected for Funkmasta North!
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Unread 03-01-2010, 07:21 PM   #30
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Is there any Northern Funk?

*singing* Make my funk the Q Funk! I wants to get funked up!
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