Big Bears BBQ
is Blowin Smoke!
Nice work,and I like the smoker.............
R U Ready 4 The Laydown?
Neil, the damn bean pot thats been in my family 60 years fell during the filming of Laydown and took out the Flip cam I have used for all these vids. Both are broken.
I was recently a newb, and thought I had to smoke at 225. Thank you T for showing not only me, but everyone else the light. I live by hot and fast now. Learned most of my cooking from the youtube vids before they got yanked.
The video doesn't quite make a case that I am using salt and pepper only. Heck there's a sprinkle of Lawreys (Tri Layer 1) so thats like 9 things the Popdaddy's Butt Glitter has like 11 things I think and between lemon pepper or montreal seasoning thats quite a few things so it remarkably has a quite complex profile... BUT the whole reason I used to last large grainers is to bring all those things into ...sheesh... I have to use a "Gina Neeley" term -- BALANCE when they get smothered and combined in fat.
You may notice for the final layer of tri level rub there are somepossibilities. Montreal/Salted Lemon Pepper/ and pepper is a good salt balance. When I used koshure salt (due to the bulk I was cooking) I used saltless lemon pepper. My favorite was indeed the Montreal BUT I also found here in my region this cool "Chipolte Large Grained seasoning" for cheap so I have settled on Kosure, Lemon Pepper pepper and this Chipolte stuff from Sams.
Also... use foil or even pan before your out of the stall and you will have some salty brisket. Wrap at all and you will have some peppery brisket. Cook it like I do and its all good an tamed out a bit.
By the way - the poster above is right though... if you start with salt and pepper and one or two of your favorite large grainers (onion and Garlic being the most popular) and maybe a dusting of something finer like chili powder... you got some good (uncrowded) taste.
Hot & fast is a good method, but you'll never achieve the beautiful red inside color that way... or as I call it, the "Holy Grail" of BBQ.
Your Quote READ
"Hot & fast is a good method, but you'll never achieve the beautiful red inside color that way... or as I call it, the "Holy Grail" of BBQ. "
Then you say -
"I'm not referring to the ring. I'm talking about the inner meat: very difficult to achieve."
There are two problems with what you are saying. This is, as far as I know, a thread about brisket. Let me look for a second... yep, brisket.
Would you like to offer advice about boiling an egg? Because your observations about my Hot and Fast Brisket cooking method are about as relevant. YOU are speaking about pork... you say "pork." I won't bring up the fact you are from Maryland - and as near as I know you are not "Smoke in the eye" (who actually is from Texas) or that other New Englander that won all those "southern" contests.
This does not mean you do not know how to cook Q, it means your audience is a bit - whats the opposite of skewed?
Now as far as "Pink" through brisket, it can happen WITH A BRINED ONE!!!!!! But as near as I can tell in my 30 plus years of cooking either as a competitor or professional I am unaware of anyone getting pink all the way through and not sure it would be good. Hold it, there was this one time we got drunk at a little "invitational" I was at back in the early 1990's and we pretty much soaked the damn thing in tenderquick and never washed it off just to make a goofy statement.
SO..... what is your "Holy Grail" theory applicable too.... Ribs? I think a rib smoked Pink/red all the way through is anything but hard to attain OR a sought after trait for Q. It smacks of ENHANCED ribs too.
Look... a bevy of samples at the Jack Daniels... no pink all the way through here, albeit they may be low and slow
I am also deeply concerned about this
"...mixed up a container of the sauce Johnny Trigg is currently using, and made a nice label with a picture of Johnny on it. Nice presentation."
Many of us here actually KNOW Johnny, and not in the capacity that we went to his tutorial either. Next thing you know you will be stealing Prince's videos to make a video of your own.:icon_blush:
So what COULD you be talking about? Oh yes, you chose to talk about the Holy Grail as it applies to PORK BUTT in a thread about Brisket.
Lets see...
Let's use another good source for education about "red all the way through" flavor
Mryon Mixon's turn in ()arther he would choose from this for his box) for the 2008 Big Pig Jigg. Guess he must have missed the "Holy Grail you speak of.
Take my advice... you will soon find that all small fortunes selling BBQ start with large fortunes. For your audience... you may want to keep overhead low and do this.