The Popdaddy/Pitmaster Final Edict on BBQ Temps

Pitmaster T · 06-16-2012, 11:41 AM

Yes, an edict!

An Edict is a statment of law; often associated with monarchism.

Please go on or click ignore if:

1. You think you are going to pursuade me I am anything but a "King," for essentially I am one, as Henry the IV was in Luigi Pirandello's, Enrico the IV. If you know what this refers to or at least are the type of intellect that would wiki this so you could appear to know what you are talking about then you have the intellectual qualifications to participate because it is a hell of a reference to what I do.

2. If you are a low and slower that does well with this process and know that we mutually realize that our different house temps are just another way of doing things... with different preps, rubs and tools, then this may be a waste of time.

3. If you are a noobe coming in here to say things like "there is only one true thing about bbq we can all agree on and follow that with ... bbq is not simmering, bbq is always low and slow...." well then you may want to shutup or leave.

4. If you are the type of person that says things like "such and such wins everytime," then reveal you have no team, never ran one, or was taught by some guy that knows and would refuse to reflect on your own skills you may what to pass on commentary.

5. If you are going to keep griping about your scores yet insist everything you are doing is not subject to review... you may want to cintinue your path toward mediocrity.

So who is this edict for? If you are struggling with a meat and/or have tanked your scores, and/or are totally new and want a starting point or re-reference point, I say this might be the law for you.

It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - the 270 degree temp shall be the official novice or resetting (for the experienced) house average cooking temp for both brisket, spares, beef ribs and pulled pork. This is an overall house temp.

It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the cook using the H and F method will value a goos rest and its role in making a good brisket or butt.

It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the depth of smoke flavor and smoke ring will be attained by a lower 200 degree initial smoke of at least one hour and no more than two (althouh Phil does a wicked sexy thang with his butts I have tried and is awesome but not for the novice).

It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - a cook will make every effort to keep those temps within 20 degrees of either side of the official noobe temp of 270.

It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that 270, or any hot and fast temp comes with its own set of rubs, techniques and tribulations. Those that seek to croos low and slow techniques (esp the use of sugars) with hot and fast techniques do so at their own peril and deserve the crappy results they will get. There can be no crossing of the streams!!!! Initially.

It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the Night Train in a Dark Closet shall be the official starting point of mastering a BBQ Brisket and attaining the Feel without wasting precious money and resources.

It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the Night train shall only be done with foil and in the oven and not any type of smoker.

It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that any "probe" shall be capable of performing its duty had it been created in the 1920. This would exclude electronic temp probes.

It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that these laws are intended, once again, for the novice to new meats (excluding clod which should be cooked to medium rare at 400 - 450) to the person who has lost their way or never found it from the low and slow death march.

It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that this edict was essentially a way to reconcile true hot and fast with the realities of our german steel oven pits.

It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that once the meat is mastered at the entry temp suggested, it is ENTIRELY fine to tweak to either side in both time and temp and even rub, slather, or artifical injections, to get to where the individual desires.

Here say so the Fabulous Pitmaster T. Never forget who the Edict is for. Long Live Popdaddy... ****, he died.

Pitmaster T · 06-16-2012, 11:55 AM

Durzil · 06-16-2012, 12:00 PM

Great to have all the links in one spot. Thanks!

Pitmaster T · 06-16-2012, 12:01 PM

Chickenbone · 06-16-2012, 01:05 PM

Awesome resource, thanks Pit.

bigabyte · 06-16-2012, 01:14 PM

Damn...this is like the ultimate brisket library!

Pitmaster T · 06-16-2012, 01:16 PM

need to be updated with the hundreds of 'HELP MY BRISKET SUCKS" threads from after popdaddy died.

March 2011 or March 0001 AD

Bbq Bubba · 06-16-2012, 01:33 PM

I thought you might want to add some pictures of said properly cooked briskets...

MilitantSquatter · 06-16-2012, 01:53 PM

Nobody digs your BBQ but yourself !!!!!!!!!

Pitmaster T · 06-16-2012, 02:00 PM

Quote:

Originally Posted by Bbq Bubba

I thought you might want to add some pictures of said properly cooked briskets...

Notice... for those of you who do not recognize... that stellar brisket representation of a 17 year old Jessica Alba (or Justin Beiber for the foil user) is none other than the same man who once said...

There is "NO reason to cook below 250." BBQ Bubba 3-5-2012.

He serves up about 2 tons of mouth watering brisket a week.

As mentioned before, for those that do scores of briskets, the ring set temp is not needed because the large meat masses slows down the whole cooking process anyway. The ring set intial temp is for those who to, less than maybe 5.... and even that depends on your gear. Simply put, if you are not getting a ring and care about it simply slow down the first couple of hours, use sea salt and then crank it up.

I would put Bubbas brisket against the great Billy Bones from Michigan as well. Both admirable talents.

Pitmaster T · 06-16-2012, 02:03 PM

Quote:

Originally Posted by MilitantSquatter

Nobody digs your BBQ but yourself !!!!!!!!!

From Popdaddy's "Chilisauce 1"

https://www.youtube.com/watch?v=8j1QbDxIWpk

Ag76 · 06-16-2012, 02:08 PM

Great thread! I just bookmarked it for future reference.

Dylan's Dad · 06-16-2012, 03:18 PM

swamprb · 06-16-2012, 03:19 PM

I kinda feel left out-

Can you spare a little R&B Wisdom for swamprb?

Pitmaster T · 06-16-2012, 03:23 PM

I can't find your threads swamp... didn't you do a Night train?

06-16-2012, 01:05 PM	#5
Chickenbone Knows what a fatty is. Join Date: 11-03-11 Location: weymouth, MA Downloads: 0 Uploads: 0	Awesome resource, thanks Pit. __________________ Bob....ONBBD, Stok Tower, coupla gassahs

06-16-2012, 01:14 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Damn...this is like the ultimate brisket library! __________________ 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

06-16-2012, 01:16 PM	#7
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	need to be updated with the hundreds of 'HELP MY BRISKET SUCKS" threads from after popdaddy died. March 2011 or March 0001 AD __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

06-16-2012, 02:08 PM	#12
Ag76 On the road to being a farker Join Date: 08-13-05 Location: Tyler, Texas Downloads: 7 Uploads: 0	Great thread! I just bookmarked it for future reference. __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 2 Weber Kettles 1 WSM

06-16-2012, 03:18 PM	#13
Dylan's Dad On the road to being a farker Join Date: 04-13-10 Location: Reynoldsburg OH Downloads: 0 Uploads: 0	__________________ Waterproof RED Thermapen _____________________________ Eric

06-16-2012, 11:41 AM	#1
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	The Popdaddy/Pitmaster Final Edict on BBQ Temps Yes, an edict! An Edict is a statment of law; often associated with monarchism. Please go on or click ignore if: 1. You think you are going to pursuade me I am anything but a "King," for essentially I am one, as Henry the IV was in Luigi Pirandello's, Enrico the IV. If you know what this refers to or at least are the type of intellect that would wiki this so you could appear to know what you are talking about then you have the intellectual qualifications to participate because it is a hell of a reference to what I do. 2. If you are a low and slower that does well with this process and know that we mutually realize that our different house temps are just another way of doing things... with different preps, rubs and tools, then this may be a waste of time. 3. If you are a noobe coming in here to say things like "there is only one true thing about bbq we can all agree on and follow that with ... bbq is not simmering, bbq is always low and slow...." well then you may want to shutup or leave. 4. If you are the type of person that says things like "such and such wins everytime," then reveal you have no team, never ran one, or was taught by some guy that knows and would refuse to reflect on your own skills you may what to pass on commentary. 5. If you are going to keep griping about your scores yet insist everything you are doing is not subject to review... you may want to cintinue your path toward mediocrity. So who is this edict for? If you are struggling with a meat and/or have tanked your scores, and/or are totally new and want a starting point or re-reference point, I say this might be the law for you. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - the 270 degree temp shall be the official novice or resetting (for the experienced) house average cooking temp for both brisket, spares, beef ribs and pulled pork. This is an overall house temp. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the cook using the H and F method will value a goos rest and its role in making a good brisket or butt. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the depth of smoke flavor and smoke ring will be attained by a lower 200 degree initial smoke of at least one hour and no more than two (althouh Phil does a wicked sexy thang with his butts I have tried and is awesome but not for the novice). It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - a cook will make every effort to keep those temps within 20 degrees of either side of the official noobe temp of 270. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that 270, or any hot and fast temp comes with its own set of rubs, techniques and tribulations. Those that seek to croos low and slow techniques (esp the use of sugars) with hot and fast techniques do so at their own peril and deserve the crappy results they will get. There can be no crossing of the streams!!!! Initially. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the Night Train in a Dark Closet shall be the official starting point of mastering a BBQ Brisket and attaining the Feel without wasting precious money and resources. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the Night train shall only be done with foil and in the oven and not any type of smoker. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that any "probe" shall be capable of performing its duty had it been created in the 1920. This would exclude electronic temp probes. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that these laws are intended, once again, for the novice to new meats (excluding clod which should be cooked to medium rare at 400 - 450) to the person who has lost their way or never found it from the low and slow death march. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that this edict was essentially a way to reconcile true hot and fast with the realities of our german steel oven pits. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that once the meat is mastered at the entry temp suggested, it is ENTIRELY fine to tweak to either side in both time and temp and even rub, slather, or artifical injections, to get to where the individual desires. Here say so the Fabulous Pitmaster T. Never forget who the Edict is for. Long Live Popdaddy... **, he died. __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great"** Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook Last edited by Pitmaster T; 06-16-2012 at 12:13 PM..

06-16-2012, 11:55 AM	#2
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	The Great Threads The Taboo of Simmering - Jetton and Legends of Texas BBQ (6 Pages) barbefunkoramaque Brisket - Night Train in a Dark Closet - for the Funky Only ( HUGE) barbefunkoramaque The Official Popdaddy's Ingredient List ( 4 Pages) barbefunkoramaque VIDEO VERSION - Popdaddy's Legends Code 2.0 ( 2 Pages) barbefunkoramaque Brisket and your Rub (For the Funky Only) ( Many Pages) barbefunkoramaque Temp Probes and Brisket ( 5 Pages) barbefunkoramaque The Clock and the Temperature Probe ( 5 Pages) barbefunkoramaque Hot RIBS - ǝɔuǝıɹǝdxǝ ǝʇɐɯıʇln ǝɥʇ - RIBS Fast ( 4 Pages) barbefunkoramaque Small Disclaimer about the Weep Method of doing ribs (2 pages) barbefunkoramaque RIBS - Dirty Dalmatian Flea Powder barbefunkoramaque Popdaddys Official Weep and Pig Honey Vid (2 Pages) barbefunkoramaque Brisket Instructional ( 1 2) (Personal Favorite) barbefunkoramaque Popdaddy Breaks Silence on Dirty Dalmatian (new Video) ( 1 2 3) barbefunkoramaque Why its is Generally Texas against the Rest of the World ( 1 2) barbefunkoramaque Foil Gaydar - NTTAWWT barbefunkoramaque Barbefunkoramaques G rated favorite things ( 1 2) barbefunkoramaque As Promised - The Filthy Version of "Mark of a Good Butt" ( 1 2 3) barbefunkoramaque (PORK BUTTS) Popdaddys - Fried Chicken for Half A@@ed Friends ( 3 Pages) barbefunkoramaque RECIPE - Superstitious Rolls ( 2 Pages) barbefunkoramaque Tried Danny Gaulden ( 3 Pages) barbefunkoramaque (AWESOME RIB GLAZE) Hoochie Coochie Loins - NEW Video and Pron Lesson ( 2 Pages) barbefunkoramaque Fattie Math ( 1 2) barbefunkoramaque New Official Video - The Carolina (Clean Version) ( 3 Pages) barbefunkoramaque (PULLED PORK) Rate these Boxes (Old School) ( 4 Pages) barbefunkoramaque Popdaddys Soul Cornbread - reissue barbefunkoramaque What are Authentic Burnt Ends ? - past & present ( 4 Pages) barbefunkoramaque All New Funk-Popdaddy's "The Shake" ( 1 2 3) barbefunkoramaque (Minature Personal Pork Butts) The Beef Shake - a New way to look at personal Potroast??? barbefunkoramaque German Preference - Damn That Sucker ist Hot!!! ( 1 2) barbefunkoramaque Germans Borrowing My Butt Glitter - Black Forest BBQ TV ( 1 2) barbefunkoramaque Undertaker Slaw Featuring Candied Smoked Peppers - Vid and Pron ( 1 2) barbefunkoramaque Supacarnefunkyluciousexpletivadeshaba ( 1 2) barbefunkoramaque Smoked Turkey Video Pron barbefunkoramaque Brisket Video Pron barbefunkoramaque Rib Pron - Season End barbefunkoramaque Salt pepper and oak ( 1 2) barbefunkoramaque LockHart and Luling Texas ( 1 2) barbefunkoramaque On Equipment Starting a Fire on Medium Sized Pits Under 8000 Lbs ( 1 2) barbefunkoramaque Its not fair ( 1 2) barbefunkoramaque While My Funkotorium Gently Weeps ( 1 2 3 4) barbefunkoramaque 2000 Lbs of Funk ( 1 2) barbefunkoramaque Lost 2007 Stoker Failure Video barbefunkoramaque Better than Jenna Haze - Oyler Pit barbefunkoramaque Funkotorium Event Trailer - Built IT ( 1 2 3) barbefunkoramaque UDS - Pound for Pound the END all of all smokers ( 1 2) barbefunkoramaque Gas Assist Roughing In - Popdaddy ( 1 2) barbefunkoramaque Softer Side of the Funk Popdaddy Works for Epiphany Ministries ( 1 2) barbefunkoramaque Brewmasters Beef Ribs and Jake barbefunkoramaque Here's how they Make Old School Apple Cider barbefunkoramaque Don't look for Old Flames - Just don't ( 1 2) barbefunkoramaque Inez Bounds Miller Berndt 1918-2011 ( 1 2) barbefunkoramaque Good Vittles and Wood Cookery Society barbefunkoramaque 2 year old at hospital ( 1 2 3) barbefunkoramaque To All the guys that miss their Fathers - barbefunkoramaque New Published Article - Making Beer barbefunkoramaque New Zion Missionary BBQ - Huntsville, Tx ( 1 2) barbefunkoramaque The $32 Dollar Steak - Pron ( 1 2 3 4 5) barbefunkoramaque Brisket Question ( 1 2) (serious Gem Buried in that thread) barbefunkoramaque Minnie Howell Good Vittles and Wood Cookery Society barbefunkoramaque Complete, Off the Wall but CLASSIC Insanity The Brethren's Biggest Arse - Total Jerk ( 1 2) barbefunkoramaque Address to My Critics - Video to the Brethren ( 1 2 3 4 5) barbefunkoramaque Dave Klose and Cherry Pie ( 1 2 3 4 5) barbefunkoramaque NoOBEE Rants - 20 things to consider about noo bees ( 1 2 3 4 5) barbefunkoramaque WE can All give up now on brisket ( 1 2 3) barbefunkoramaque Quick BBQ Brisket ( 1 2 3) barbefunkoramaque Molecular Acid and its Role in Sauce and Injections barbefunkoramaque Poll: The Real Causes of Bad BBQ ( 1 2 3 4 5 6) barbefunkoramaque Popdaddy/Goodvittles Split ( 1 2 3 4) barbefunkoramaque Brisket Slicing Reality Check ( 1 2) barbefunkoramaque Brethren Contributions – Polls and Stuff Canned Insult Database ( 1 2 3 4) barbefunkoramaque Poll: BBQ Priorities POll #1 - What do we Learn to Cook For First? ( 1 2) barbefunkoramaque Poll: Polling Priorities #2- What Traits do we Conquer First? ( 1 2) barbefunkoramaque Poll: Polling Priorities #3 - What Traits do we conquer Second? barbefunkoramaque Poll: Polling Priorities #4 - What Challenges/Challenged you Most? barbefunkoramaque Poll: Favored Brisket Temp range ( 1 2 3) barbefunkoramaque Poll: The Real Causes of Bad BBQ ( 1 2 3 4 5 6) barbefunkoramaque Who will be Funkmasta North? ( 1 2 3) barbefunkoramaque A Funkmasta Vinny Production ( 1 2 3) barbefunkoramaque Ignorance and what is and is not BBQ ( 1 2 3 4 5 6 ... Last Page) barbefunkoramaque Bigmista's G Town Bash/Fundraisers ( 1 2 3) barbefunkoramaque Brethren Question (on Neil) barbefunkoramaque Panty Wadders GM - Wouldn't it Had Been Funny if ( 1 2 3 4) barbefunkoramaque (Sooooo Funny !!!) Smoked Turkey Dumplins - Lawd that' Sexy ( 1 2) barbefunkoramaque Serious Discussion On Pellets ( 1 2 3) barbefunkoramaque Is Boiling Mc Ribs BBQ? ( 1 2 3) barbefunkoramaque 2 nites woodpile tall tale ( 1 2) barbefunkoramaque Night Two - Tall tales and Such ( 1 2) barbefunkoramaque What are Authentic Burnt Ends ? - past & present ( 1 2 3 4) barbefunkoramaque 7 Minute Review of Spring Creek BBQ ( 1 2) barbefunkoramaque The Stripper ( 1 2) barbefunkoramaque The Taboo of Simmering - Jetton and Legends of Texas BBQ ( 1 2 3 4 5 6) barbefunkoramaque The Clock and the Temperature Probe ( 1 2 3 4 5) barbefunkoramaque Poll: The Real Causes of Bad BBQ ( 1 2 3 4 5 6) barbefunkoramaque __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

06-16-2012, 12:00 PM	#3
Durzil Full Fledged Farker Join Date: 09-06-10 Location: Oregon Downloads: 0 Uploads: 0	Great to have all the links in one spot. Thanks! __________________ Oregon Ducks Ugly Drum Smoker! - Smokey Joe Gold with Mini U.D.S. mod

06-16-2012, 12:01 PM	#4
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	The official "help my brisket sucks" database. "Brisket Question" Threads Brisket questions MushCreek brisket questions capri man Brisket Question Smoothsmoke Brisket Question Smokin Mike Brisket Question hmacmill brisket question maxwell7 Brisket Questions Sammy_Shuford Brisket question please BPDC 2 Hot & Fast Brisket Questions Cahusky Fast Brisket Question....Need Quick Reply Please!! SLCMACK Brisket Flat Question(Color oif the Meat) clone Advice on Brisket 42BBQ Questions regarding brisket?? nrok2118 Question about my Brisket Billy Ribs Question fer brisket xperts bbq54321 questions on first brisket rlt Rookie Brisket Questions and/or Requests for Intervention 1st brisket is in the smoker! Bigmista 1st brisket, 1st high heat attempt landshark530 1st brisket, flat from sams club, how long? mschrock First brisket-advice needed Rowdycue First Brisket...thanks Bigabyte Brew Crew First Brisket AFSmokinDoc First Brisket Pron... Groundhog66 First brisket, opinions on appearance WeekendsAreMine First Brisket question kbraun228 First Brisket Question Seavs First Brisket- Questions gsmith140 First Brisket, just a few questions HawkeyeQue First Brisket on the WSM sportsnut First Brisket with pics!!!!!!!!!!!!!!!! donhd04 My first Brisket......Looking for some advice Bluesman My first "quick" brisket Bigmista My first brisket moda253 First Time Brisket bluenote07 First Time Brisket, Thanks to all PR0N Bluesman 1st time brisket help?????????????? BIGBrandon2785 Need Help with first brisket....6.5# flat Philly-QueMaster Weekend Cook, 1st brisket. Sammy_Shuford Smoker Newbie with Brisket questions ACES Rookie brisket questions... daninnewjersey Rookie with a brisket, need advice Smoke Show Smoking my first brisket this weekend... Groundhog66 Dry Brisket MasterGator Brisket getting tough after a long rest? The Frog I'm tired and brisket is not done!! Dakaty Failed Brisket (problem solving) Fishiest1 Broken Brisket (What did I do wrong)? twisterbret Brisket, NOT! BRBBQ Specific Brisket Questions Brisket Aging Question Capn Kev Brisket Cook Times wormdrink67 Brisket Cook Time? Pa_BBQ brisket temp when done mjancel What temp to cook the Brisket Flat to juggs Brisket temps changing? Shotgun Brisket cooking time 6lb 300-350F atvottawa Brisket too fast? Neesd help NFLNative Brisket Flat Cooking Help Greg60525 Brisket smoking advice for a hybrid recipe misterrachel 1st brisket injection help beertender55 Brisket injection? Bigmista brisket injection royfraz Brisket Injection royfraz BRISKET... wrap in tin at 170 or not? BPDC Brisket ... to sear or not to sear ??? BPDC Brisket-separating point/flat uncooked boatnut 1st Brisket, burnt ends question SmokeNride Seperating Brisket Before cooking? mrichard Question on Brisket fat content vs stall time Big_T_BBQ Texas Brisket Rub....what went wrong? jasonalan724 "Brisket Help" Threads Brisket help woodwardbbq Brisket HELP BPDC Brisket help???? HOG WILD BBQ Brisket Help drewcountry Brisket Help Chris_R Brisket cooking help! BlueHowler help with my brisket conroe85 Help with brisket So Cal EGGhead Help? Brisket bigred Brisket Help dworl Dry Brisket Question?? Need Help SLCMACK Please Help: Brisket 42BBQ First Brisket HELP!!!!!! nrok2118 A little help ona brisket please.......... pigdog Quick HELP!!! First Brisket!!! gotwood Quick Brisket help please Chef Jim Great Tutorials and Wisdom Bigmista The Brisket Chronicles - Part I Bigmista The Brisket Chronicles - Part II Bigmista The Brisket Chronicles - Part III Bigmista The Brisket Chronicles - Part IV Bigmista Bigabyte Basic Brisket Tutorial (pron heavy) bigabyte Your thoughts on bark bigabyte Mad Science Experiment - Smoke Rings bigabyte Barbefunkoramaque Brisket - Night Train in a Dark Closet - for the Funky Only barbefunkoramaque Brisket and your Rub (For the Funky Only) barbefunkoramaque The Taboo of Simmering - Jetton and Legends of Texas BBQ barbefunkoramaque Temp Probes and Brisket barbefunkoramaque The Clock and the Temperature Probe barbefunkoramaque Popdaddy New Video: Brisket - Hot and Fast Q and the Dirty Dalmatian Post Rub Technique popdaddysbbq New Video: The Cut - Lowdown on What Popdaddy Does popdaddysbbq Video Classic - If You Smoked My Brisket popdaddysbbq Thirdeye Hot-N-Fast Brisket + Smoke Ring Experiment thirdeye Others BRISKET,, why is it considered to be holygrail?? jaejw1 Plastice Wrap on Pork and Brisket Just Pulin' Pork What's with the Hot and Fast Brisket Nonsense! (Thanks to the Brethren) BBQ_MAFIA How NOT to do brisket - Mega Failure!! WARNING - Not for Weak Stomachs!! KnucklHed BBQ __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

06-16-2012, 03:19 PM	#14
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	I kinda feel left out- Can you spare a little R&B Wisdom for swamprb? __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

06-16-2012, 03:23 PM	#15
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	I can't find your threads swamp... didn't you do a Night train? __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook