my funky brisket under way

motley que · 07-29-2009, 11:14 AM

some of the names have been changed to reflect my version of funk. doin a combo slow/high heat

covered the 10lb packer with Wooster (Lenny Kravitz) then added my rub consisting of James Brown (salt) Bootsy Collins (Black Pepper) and Flea (Lime Pepper) being that old habits die hard I added a touch of Rick James (paprika) and Sly (brown sugar) and Bernard Edwards (granulated garlic)

for smoke I have Wild Cherry (cherry) Prince (pecan) and Les Claypool/Primus (apple)

once it hits 140, cranking up the jayhawk drum smoker....pics to follow

ZILLA · 07-29-2009, 11:24 AM

Make sure your firebox is facing east so you you get maximum funk shui.

Sounds like a new order in the brethren is forming, Brothers of the Funk and the Funky Way.

Post some pics eh?

Phubar · 07-29-2009, 11:30 AM

I Hate/Love the "pics to follow" part!
Phunk on!

motley que · 07-29-2009, 12:12 PM

If You Dont Like what you see here, get the funk out

DSCN0358.jpg
DSCN0356.jpg

Phubar · 07-29-2009, 12:17 PM

Jeeeej!

Me likes...alot!
I'm stayin' the phunk in!
2nd pic is giving me neck pain though.....

1FUNVET · 07-29-2009, 12:35 PM

That's a funny lookin' chicken on the side of your UDS

milehigh · 07-29-2009, 12:38 PM

He is runnung uphill

Paul

LT72884 · 07-29-2009, 12:44 PM

So james brown is salt and prince is pecan? huh, interesting. Naming your spices after celebrities. Thats cool. Never thought of that.

Tommy lee could be like lemon pepper and Hendrix could be cayenne

motley que · 07-29-2009, 12:58 PM

Quote:

Originally Posted by LT72884

So james brown is salt and prince is pecan? huh, interesting. Naming your spices after celebrities. Thats cool. Never thought of that.

Tommy lee could be like lemon pepper and Hendrix could be cayenne

Find Barbefunk's origional brisket post for a better understanding. Tommy Lee would have to be a big jim pepper

motley que · 07-29-2009, 02:47 PM

hmm i flipped the brisket to firm up the bark for a lil, when i turned it back over (fat down) all the rub fell off. never had that with a mustard slather. guess ya live n learn. at 4 hours in its at 180 or so, will leave it on a little while longer and pull/cooler

LT72884 · 07-29-2009, 02:52 PM

thats odd that it fell off of the mustard slather. Maybe the mustard kinda hardened up or something and the rub couldnt adhere to it.

Still trying to find barbefunkoramas brisket post. All i found was the night train dark closet one. Wouldnt mind learning all th slang celeb terms for spices and stuff

motley que · 07-29-2009, 03:03 PM

Used wooster not mustard

Northwoods Smoke · 07-29-2009, 03:54 PM

Quote:

Originally Posted by LT72884

Still trying to find barbefunkoramas brisket post.

http://www.bbq-brethren.com/forum/sh...ad.php?t=57130

barbefunkoramaque · 07-29-2009, 04:41 PM

Quote:

Originally Posted by motley que

some of the names have been changed to reflect my version of funk. doin a combo slow/high heat

covered the 10lb packer with Wooster (Lenny Kravitz) then added my rub consisting of James Brown (salt) Bootsy Collins (Black Pepper) and Flea (Lime Pepper) being that old habits die hard I added a touch of Rick James (paprika) and Sly (brown sugar) and Bernard Edwards (granulated garlic)

for smoke I have Wild Cherry (cherry) Prince (pecan) and Les Claypool/Primus (apple)

once it hits 140, cranking up the jayhawk drum smoker....pics to follow

Sorry,

Sirduke Worchestershire
Salt is Clinton
Boosty is Red Pepper
Larry is Pepper
Lime Pepper is Tito Puente Pepper.
Prince is Onion (Purple because there is no other kind)
Rick James is Garlic (I love saying Smash the Skins off of Rick James)
Brown Sugar is James Brown
Paprika is Tina Turner

If you would like to debate the merits of my assignations of funk and why I chose these spices lets do it!

CLAYPOOL PRIMUS is now Apple and
Wild Cherry was always CHERRY or Cherries

Good Job.

Flea is and always will be a Bottle of Superglue (Bassists will know why)
and Bernard Edwards Hmm .... Prickly pear Nectar or Guava Jelly?

Norcoredneck · 07-29-2009, 04:44 PM

Your supposed to lay the UDS on it's side while cooking? Man I have been doing it wrong all along.

07-29-2009, 11:14 AM	#1
motley que is one Smokin' Farker Join Date: 03-07-06 Location: St. Q'ouis	my funky brisket under way some of the names have been changed to reflect my version of funk. doin a combo slow/high heat covered the 10lb packer with Wooster (Lenny Kravitz) then added my rub consisting of James Brown (salt) Bootsy Collins (Black Pepper) and Flea (Lime Pepper) being that old habits die hard I added a touch of Rick James (paprika) and Sly (brown sugar) and Bernard Edwards (granulated garlic) for smoke I have Wild Cherry (cherry) Prince (pecan) and Les Claypool/Primus (apple) once it hits 140, cranking up the jayhawk drum smoker....pics to follow __________________ 22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time

07-29-2009, 11:30 AM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I Hate/Love the "pics to follow" part! Phunk on! __________________ -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

07-29-2009, 12:12 PM	#4
motley que is one Smokin' Farker Join Date: 03-07-06 Location: St. Q'ouis	If You Dont Like what you see here, get the funk out DSCN0358.jpg DSCN0356.jpg __________________ 22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time

07-29-2009, 12:17 PM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Jeeeej! Me likes...alot! I'm stayin' the phunk in! 2nd pic is giving me neck pain though..... __________________ -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

07-29-2009, 12:44 PM	#8
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah	So james brown is salt and prince is pecan? huh, interesting. Naming your spices after celebrities. Thats cool. Never thought of that. Tommy lee could be like lemon pepper and Hendrix could be cayenne __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

07-29-2009, 11:24 AM	#2
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	Make sure your firebox is facing east so you you get maximum funk shui. Sounds like a new order in the brethren is forming, Brothers of the Funk and the Funky Way. Post some pics eh?

07-29-2009, 12:35 PM	#6
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La	That's a funny lookin' chicken on the side of your UDS

07-29-2009, 12:38 PM	#7
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT	He is runnung uphill Paul

07-29-2009, 02:47 PM	#10
motley que is one Smokin' Farker Join Date: 03-07-06 Location: St. Q'ouis	hmm i flipped the brisket to firm up the bark for a lil, when i turned it back over (fat down) all the rub fell off. never had that with a mustard slather. guess ya live n learn. at 4 hours in its at 180 or so, will leave it on a little while longer and pull/cooler __________________ 22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time

07-29-2009, 02:52 PM	#11
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah	thats odd that it fell off of the mustard slather. Maybe the mustard kinda hardened up or something and the rub couldnt adhere to it. Still trying to find barbefunkoramas brisket post. All i found was the night train dark closet one. Wouldnt mind learning all th slang celeb terms for spices and stuff __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

07-29-2009, 03:03 PM	#12
motley que is one Smokin' Farker Join Date: 03-07-06 Location: St. Q'ouis	Used wooster not mustard __________________ 22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time

07-29-2009, 04:44 PM	#15
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Your supposed to lay the UDS on it's side while cooking? Man I have been doing it wrong all along. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*