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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-05-2009, 01:57 PM | #31 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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This is right up my alley because I only do flats. It will be interesting to see how the oven version compares to a BGE version...using the same technique. I thought the foil/BGE/UDS comparative was insightful...we'll see!
The last flat I did was injected with Butcher Block and came out very moist and tender...though not much of a smoke ring...I'm hoping this technique will help duplicate that moisture without the injection. Thanks Funk!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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03-05-2009, 02:27 PM | #32 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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well a bit of caution... the exercise is to give a similar starting point on Brisket Texture that anyone can duplicate then have a common texture to shoot for. Its like brisket's best case scenario. The zenith of texture, flavor penetration and moisture sans bbq smoking.
I liken it to how I was able to get a great chicken product skin texture by practicing i the oven over and over. then once a temp was settled just do it in the smoker.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-05-2009, 02:43 PM | #33 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Donnie. You seem to be using the word tenderness and texture somewhat interchangeably throughout this thread, but I don't think you believe they are the same thing. Please clarify.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-05-2009, 03:28 PM | #34 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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Gonna give this a try next week, if I remember to and if I can remember that complicated batch of ingredients needed, lol. First thing I gotta do is push them little tabs in so I don't lose my foil.
I have heard somewhere talk about foil and its reaction to salt and meat and possible memory loss due to the onset of Alzheimer disease. I am glad I quit foiling last year and went with pink butcher paper. Big dam roll though, it oughta last a long while since I don't do 30 briskets at a time.
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Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
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03-05-2009, 03:35 PM | #35 |
is one Smokin' Farker
Join Date: 10-25-08
Location: Drippin' Springs, TX
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Amen Brother!
People are horrified when you use paper in the Smoker!
I use it frequently and enjoy it! No problem with fires either. Low and slow is the key. I think the paper helps give you just the right texture without making things mushy. Great post! Thanks. Weiser
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[COLOR=Red][I]"There is a Fine Line between a Hobby and a Mental Disorder." [/I][SIZE=1][COLOR=Black] [/COLOR][/SIZE][/COLOR][COLOR=Red][SIZE=1][COLOR=Black] [/COLOR][/SIZE][/COLOR] |
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03-05-2009, 03:50 PM | #36 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
You are right. But that's not really the issue I want to bring up. I hear some people talk about dryness and then find out they were talking about the texture (do to undercooking). With this experiment everything hits perfect balance all at once. Tender, juicy.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-05-2009, 04:08 PM | #37 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
There are a couple of older ladies on our local comp circuit that don't own a temp gage or meat thermometer...they know their pits and their meats. They consistently get calls...amazing. The one thing that I am learning (slowly but surely with the help of "old schoolers" like yourself) is that cooking good Q is more art than science. Thanks for the lesson "Professor Funk"...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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03-05-2009, 04:28 PM | #38 | |
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL
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Quote:
I think the one thing most of us are guilty of is over-thinking the process. I think it's because a lot of us learned how to Q via the internet. We wanted instant results. In the internet world, everything is instant and right at your fingertips. For example, someone ordered a car lift off of my website at 6:00 pm last night. The guy calls me at 8:00 sharp this morning wanting a tracking number. The order has to be placed, the freight company has to be called and that just takes time. Hell, I had just walked in the door and hadn't even seen the order yet. We need to step back, start with the basics and learn the craft instead of trying to follow a process to the tee. I know since I started paying more attention to the meat instead of the meat thermomoter, my Q has greatly improved.
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Wes - Mobile, AL - Large Big Green Egg, MES 40 |
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03-05-2009, 06:17 PM | #39 |
Full Fledged Farker
Join Date: 06-29-08
Location: Fort Worth, TX
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Does this^^^^^^ mean my ignorance might pay off?
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03-05-2009, 06:29 PM | #40 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Was telling the wifey about this and she said get your a$$ to the store and get a 5 lb flat. Guess we are gonna follow your instructions. Thanks bro!!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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03-05-2009, 07:10 PM | #41 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Then I guess there are some of us that could learn a little of something from both lists.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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03-05-2009, 07:17 PM | #43 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Worth a thousand words right there brother!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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03-05-2009, 07:17 PM | #44 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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**Has Pitmaster Donnie T Lost it???**
I don't know? But this sure is frightening!
I had a strange feeling come over me as I walked out on my deck-the Eggs were calling me. I got a Cold Sweat, had Ants in my Pants, I've got 3 Corned Beef Points soaking in a water bath in the garage fridge, knowing full well I need to get on my Brisket game! I opened the lids on the Eggs and felt a presence, hard to describe, it was a feeling in the soul. Could it have been Popdaddy?? I can't get this out of my head! http://www.youtube.com/watch?v=E_mA2Z5DisA Give in to the FUNK!!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/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 |
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03-05-2009, 07:18 PM | #45 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Norco...don't think...just DO!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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