A Funkmasta Vinny Production - Page 2

NorthwestBBQ · 03-01-2010, 01:25 AM

Nice SD vid but you didn't cut off the point (deckle) right, you way over cut into the flat.

barbefunkoramaque · 03-01-2010, 08:38 AM

Quote:

Originally Posted by NorthwestBBQ

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.

BBQ Bandit · 03-01-2010, 09:15 AM

Dude... we are not worthy!

Bigmista · 03-01-2010, 11:25 AM

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.

Phubar · 03-01-2010, 11:53 AM

Quote:

Originally Posted by barbefunkoramaque

When you spread the meat like a couple of curtains, all those juices flow out.

Like this?

Nice vid Phunk,keep em coming!

barbefunkoramaque · 03-01-2010, 12:07 PM

Quote:

Originally Posted by Bigmista

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."

barbefunkoramaque · 03-01-2010, 12:15 PM

Vinny and I both could top your Pic. LOL Anyone remember the Ham I posted once?

Quote:

Originally Posted by Phubar

Like this?

Nice vid Phunk,keep em coming!

Phubar · 03-01-2010, 12:18 PM

Can't wait to see the ham!

jonboy · 03-01-2010, 12:21 PM

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

barbefunkoramaque · 03-01-2010, 12:37 PM

Quote:

Originally Posted by jonboy

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.

barbefunkoramaque · 03-01-2010, 02:37 PM

Quote:

Originally Posted by Phubar

Can't wait to see the ham!

I will not ever post the ham again. Much too floppy.

Cuelio · 03-01-2010, 03:43 PM

Bowing to Vinny.

Who's Funkmasta North?

barbefunkoramaque · 03-01-2010, 06:08 PM

I don;t think anyone wants to be. LOL

Rich Parker · 03-01-2010, 07:12 PM

I am going to call my election team together because I won't to be elected for Funkmasta North!

Bigmista · 03-01-2010, 07:21 PM

Is there any Northern Funk?

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

03-01-2010, 01:25 AM	#16
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Nice SD vid but you didn't cut off the point (deckle) right, you way over cut into the flat. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

03-01-2010, 09:15 AM	#18
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Dude... we are not worthy! __________________ 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

03-01-2010, 11:25 AM	#19
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	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. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

03-01-2010, 12:18 PM	#23
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Can't wait to see the ham! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

03-01-2010, 03:43 PM	#27
Cuelio is one Smokin' Farker Join Date: 01-06-04 Location: Minneapolis, Minnesota Downloads: 0 Uploads: 0	Bowing to Vinny. Who's Funkmasta North? __________________ Brinkmann Cimarron (Binkie) Weber Performer (Fudo) with Smokenator 1000 Treager Texas Outers electric cold smoker Lump in the soles of my shoes My avatar is M-57 the "Smoke Ring nebula", in memory of "e".

03-01-2010, 12:21 PM	#24
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky Downloads: 0 Uploads: 0	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

03-01-2010, 06:08 PM	#28
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	I don;t think anyone wants to be. LOL __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

03-01-2010, 07:12 PM	#29
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	I am going to call my election team together because I won't to be elected for Funkmasta North! __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

03-01-2010, 07:21 PM	#30
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Is there any Northern Funk? singing Make my funk the Q Funk! I wants to get funked up! __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

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