Pitcooker T - The Truth about Hanging Briskets in the PBC - Page 2

Pitmaster T · 04-09-2013, 09:48 AM

Jesus 203 views already? WTF???????????????????????????????????

jaymo · 04-09-2013, 10:23 AM

Thanks for the video & info!

Pole D · 04-09-2013, 10:23 AM

Quote:

Originally Posted by jmoney7269

Nice video, awesome lookin brisket!
I know you said that you covered it in another video but I haven't seen it. What was in the glue? Portions?

3 parts Molasses, one part soy, one part Balsamic Vinegar.

Pitmaster T · 04-09-2013, 10:38 AM

Worcestershire sauce is black too. I never notice this til I watched the film as well. Although I could have dialed back the cooking time a bit, did you notice how the bark snapped back? It sort of dries and reestablished itself. I talk about all the time and why my system does that but never had an example on film before. I also suspect the Grace Jones crap helps as I do not get that on my mass smokes (50 briskets or more) as I do not put it on.

Phubar · 04-09-2013, 11:00 AM

Phabulous!

Pitmaster T · 04-09-2013, 05:11 PM

Thanks Phubar

Timmy Mac · 04-09-2013, 06:24 PM

Looks great!! Nice video.

Wampus · 04-09-2013, 06:27 PM

So if I wake up late, I just need to get a PBC and I'll be good?

<smart arse mod>

Looks great Donnie. Had a hard time hearing you at times though.

OH.....and by the way.....I've been reading about long term effects of having aluminum foil in contact with meat causing early onset Alzheimer's. Have you any opinions on that?
Personally.....I think it's a buncha malarkey.

landarc · 04-09-2013, 06:59 PM

That sure looks good, nicely cooked if a little over-tender. Ish.

runnoft · 04-09-2013, 07:07 PM

All that stuff about kids sleeping and coffee making and your personal life really doesn't make me overly interested in the rest of your video that is supposed to be about BBQ. I bailed on the coffee maker scene. Don't mean to be insulting to you but If I wanted a pro video I would go to the internet not BBQ Brethren although their are a lot of pros that don't blow their own horn on the BBQ Brethren. They don't have too others do it for them.. Just my 2 cents
Runnoft

Wampus · 04-09-2013, 07:22 PM

Personally....I watch Donnie's vids for the comedy.

He doesn't know much about BBQ. Especially brisket.

landarc · 04-09-2013, 07:31 PM

I have found that each of us has a different process, both of learning and teaching. I will say, I came here, having cooked BBQ (in the traditional sense, not grilling) since 1976, had produced many many great butt and rib cooks. I learned a great deal from Donnie, about brisket and the Texas traditions of BBQ. I consider him, even though we have never personally met, to be a mentor and valuable influence in my cooking.

But, to each his own.

BobBrisket · 04-09-2013, 07:39 PM

Dayum! That looks good. Personally, I like that level of doneness. Great for sammiches, burritos, and for stuff like chili later on if any is left. Problem is getting it that way consistently. I learned something there...............now I gotta try it for myself.

Gotta ask though, whatcha do to that poor little frog on this sink?

I'd hit several Chef's Samples too!

Bob

rifraf · 04-09-2013, 07:43 PM

I agree with Wampus and landarc. Way to go Donnie not like you need us to toot ur horn!!

jmoney7269 · 04-09-2013, 08:07 PM

Quote:

Originally Posted by Pole D

3 parts Molasses, one part soy, one part Balsamic Vinegar.

Lol BALLISTIC VINEGAR lol

made my day

04-09-2013, 09:48 AM	#16
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Jesus 203 views already? WTF??????????????????????????????????? __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder

04-09-2013, 10:23 AM	#17
jaymo Full Fledged Farker Join Date: 08-08-10 Location: Racine, WI	Thanks for the video & info! __________________ WSM, UDS, Masterbuilt 40" cabinet

04-09-2013, 10:38 AM	#19
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Worcestershire sauce is black too. I never notice this til I watched the film as well. Although I could have dialed back the cooking time a bit, did you notice how the bark snapped back? It sort of dries and reestablished itself. I talk about all the time and why my system does that but never had an example on film before. I also suspect the Grace Jones crap helps as I do not get that on my mass smokes (50 briskets or more) as I do not put it on. __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder

04-09-2013, 11:00 AM	#20
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Phabulous! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

04-09-2013, 05:11 PM	#21
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Thanks Phubar __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder

04-09-2013, 06:24 PM	#22
Timmy Mac Take a breath! Join Date: 04-29-11 Location: Youngstown,Ohio	Looks great!! Nice video. __________________ Spittin' Feathers BBQ

04-09-2013, 06:27 PM	#23
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	So if I wake up late, I just need to get a PBC and I'll be good? <smart arse mod> Looks great Donnie. Had a hard time hearing you at times though. OH.....and by the way.....I've been reading about long term effects of having aluminum foil in contact with meat causing early onset Alzheimer's. Have you any opinions on that? Personally.....I think it's a buncha malarkey. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] Last edited by Wampus; 04-09-2013 at 06:57 PM..

04-09-2013, 06:59 PM	#24
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	That sure looks good, nicely cooked if a little over-tender. Ish. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-09-2013, 07:07 PM	#25
runnoft Full Fledged Farker Join Date: 07-31-12 Location: Blanchard, Louisiana	All that stuff about kids sleeping and coffee making and your personal life really doesn't make me overly interested in the rest of your video that is supposed to be about BBQ. I bailed on the coffee maker scene. Don't mean to be insulting to you but If I wanted a pro video I would go to the internet not BBQ Brethren although their are a lot of pros that don't blow their own horn on the BBQ Brethren. They don't have too others do it for them.. Just my 2 cents Runnoft __________________ Mrs. Hogwollop up and r-u-n-n-o-f-t, future cold smoker, 18.5 WSM Maverick ET-732

04-09-2013, 07:22 PM	#26
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Personally....I watch Donnie's vids for the comedy. He doesn't know much about BBQ. Especially brisket. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

04-09-2013, 07:31 PM	#27
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I have found that each of us has a different process, both of learning and teaching. I will say, I came here, having cooked BBQ (in the traditional sense, not grilling) since 1976, had produced many many great butt and rib cooks. I learned a great deal from Donnie, about brisket and the Texas traditions of BBQ. I consider him, even though we have never personally met, to be a mentor and valuable influence in my cooking. But, to each his own. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-09-2013, 07:39 PM	#28
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Dayum! That looks good. Personally, I like that level of doneness. Great for sammiches, burritos, and for stuff like chili later on if any is left. Problem is getting it that way consistently. I learned something there...............now I gotta try it for myself. Gotta ask though, whatcha do to that poor little frog on this sink? I'd hit several Chef's Samples too! Bob __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP
	1 members found this post helpful.

04-09-2013, 07:43 PM	#29
rifraf On the road to being a farker Join Date: 08-31-12 Location: Fort Wayne IN	I agree with Wampus and landarc. Way to go Donnie not like you need us to toot ur horn!! __________________ HeterMeter v.4, Modded Char-Griller Duo w/firebox, H/M Cold Smoker, A Fine UDS,