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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 02-27-2008, 07:12 AM   #16
tonto1117
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Mad BBQ Scientist indeed!! Looking foward to your results!!
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Unread 02-27-2008, 07:28 AM   #17
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Yeah, I concur with Thirdeye - I've heard for a long time that the temp you put your meat on determines the depth and color of the ring!
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Unread 02-27-2008, 07:53 AM   #18
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Good questions on the meat temps. I plan on taking them straight from the fridge to the cookers, so 40 degrees. Really, the emat temps were seomthing I was more going to play with in another experiment at some future date. I was going to use frozen meat as well.

As for the differences between the meats in the oven and WSM's, my thinking was that the various meats in the WSM's should show if any clogging from rubs, slathers, mops or soot affect the smoke ring penetration. I don't expect the ones in the oven that do not have Tenderquick to get a smoke ring, so I didn't see a need to do a brined, slathered, rubbed and mopped one in the oven really. Just how I was thinking is all. I'm sure there's a million ways I could cook the meats, but I tried to keep it to a focused set that got the most bang for the buck.
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Duh.
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Unread 02-27-2008, 07:55 AM   #19
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Nice. Looking forward to it.
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Unread 02-27-2008, 08:25 AM   #20
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cool deal, can't wait to hear the results. T
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Unread 02-27-2008, 08:47 AM   #21
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Waiting. Loved your chicken skin thread!
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Unread 02-27-2008, 09:14 PM   #22
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okay, Chris not to downplay your experiment at all, but the best responses were from
Beerguy
Kingpin
Thirdeye
Almost feel out of my chair laughing.


I am curious about the smoke ring in a UDS. Some pics in the last week showed great smoke rings. I have had up and down success (if a smoke ring is success) on my BBChef. I have not had the time to do a brisket on my UDS yet. To bad you cannot add a UDS to your experiment.
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Unread 02-27-2008, 09:42 PM   #23
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Quote:
Originally Posted by Barbarian View Post
okay, Chris not to downplay your experiment at all, but the best responses were from
Beerguy
Kingpin
Thirdeye
Almost feel out of my chair laughing.


I am curious about the smoke ring in a UDS. Some pics in the last week showed great smoke rings. I have had up and down success (if a smoke ring is success) on my BBChef. I have not had the time to do a brisket on my UDS yet. To bad you cannot add a UDS to your experiment.
I liked those responses the best too. It's interesting you say you have trouble with smoke rings in your UDS. Dr. KY has the same problems I believe?
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Duh.
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Unread 02-27-2008, 09:58 PM   #24
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i don't have trouble. It is just I don't know what type of smoke ring I will get when I get the time to give a brisket a go. I have not been able to tell much about smoke rings on butts. The smoke ring shows up most on briskets.
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Unread 02-27-2008, 11:15 PM   #25
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I had to read the inital post twice and all I can say is wow man. The results are gonna be something else.
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Unread 02-28-2008, 12:33 AM   #26
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No to all of the 8 point except the internal temp of 140 aprox (number 5 I think).
Smokering can be formed in an oven or electric cooker with just
a charcoal briquet next to the heat element.

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Unread 02-28-2008, 12:07 PM   #27
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Time to apply for Federal matching funds or grant money, dontcha think?
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Unread 02-28-2008, 01:12 PM   #28
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Quote:
Originally Posted by Barbarian View Post

I am curious about the smoke ring in a UDS. Some pics in the last week showed great smoke rings.

Here is a smoke ring in a UDS. My only 1st place brisket...so far.



No brine. Taken straight from an iced cooler. Injected and rubbed. Put straight into the UDS running between 225 and 250. No spritzing, spraying or mopping. Injected again and wrapped in foil at 165. Taken out of the smoker and put in a cooler at 190-195.

That's what I came out with.
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Unread 02-28-2008, 01:21 PM   #29
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You have nice nails Bigmista!!!
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Unread 02-28-2008, 01:37 PM   #30
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I find that I get a better smoke ring when I go from the fridge to the smoker without a layover on the counter.I applaud you in your quest for knowledge, and the fact that you're sharing it with us.
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