MMMM.. BRISKET..
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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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Old 03-05-2019, 10:30 PM   #46
NYC ‘Que
is one Smokin' Farker
 
Join Date: 05-16-18
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I like rubs on pork and S&P on beef.
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Old 03-06-2019, 02:15 AM   #47
Gee Tee
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Join Date: 02-17-18
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Name/Nickname : Glenn
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Great video, thanks for taking the time to make and edit it. I'm a SPGO guy on beef but do use other flavours on pork and poultry.
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Old 03-06-2019, 10:39 AM   #48
Baby Back Maniac
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Quote:
Originally Posted by Gee Tee View Post
Great video, thanks for taking the time to make and edit it. I'm a SPGO guy on beef but do use other flavours on pork and poultry.
My pleasure man. Yeah, I typically do rubs on pork too. In fact, I don't think I've ever had just S&P (no sauce) and I know I haven't had them with nothing on them the entire time. Both were better than I expected but the S&P were very good. Not my favorite of the bunch but good enough that if that was all I had, I'd serve them and not think twice about it.
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Old 03-09-2019, 08:26 AM   #49
Sean "Puffy" Coals
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Quote:
Originally Posted by Baby Back Maniac View Post
one rack was cooked with just smoke.
One was cooked just with S&P
One was with "The rub"
These were cooked straight through like this.

The other 3 racks were the same as the above accept I wrapped and layered on flavors. I clearly should have done a better job of explaining it.

The problem is whenever I do these experiments, I prefer to isolate it down to one variable but people get mad so I did one set of ribs straight through I one set wrapped, sauced and glazed.

I thought you did fine with showing what you were doing. At several points you can clearly see 3 racks wrapped in foil next to 3 racks with no foil sitting in the smoker.
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Old 03-09-2019, 10:01 AM   #50
SeabeeCook
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I can't get over the wild use of Parkay squeeze "butter"! It's probably because I'm not familiar with the competition circuit.
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Old 03-09-2019, 10:35 AM   #51
airedale
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I can't get over the wild use of Parkay squeeze "butter"! ...
Diethyl-trimethyl foodlike substance? What could be bad?

Actually, I've been told that butter has a tendency to burn where this goo does not.
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Old 03-09-2019, 10:55 AM   #52
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Originally Posted by airedale View Post
Diethyl-trimethyl foodlike substance? What could be bad?

Actually, I've been told that butter has a tendency to burn where this goo does not.
I love my Que served with a health side of chemicals!
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Old 03-09-2019, 11:07 AM   #53
airedale
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Originally Posted by SeabeeCook View Post
I love my Que served with a health side of chemicals!
You're in luck!

Liquid Soybean Oil, Water, Salt, Hydrogenated Cottonseed Oil, Vegetable Monoglycerides and Soy Lecithin, Potassium Sorbate and Sodium Benzoate, Natural and Artificial Flavor, Phosphoric Acid, Vitamin A Palmitate, , Colored with Beta Carotene.
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Old 03-10-2019, 06:57 AM   #54
Jersey BBQ
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Another great video Justin. Can’t imagine how much time that would take ME to do haha. And I love that LSG smoker. Talking with Chris now about getting a 24x36.
Anyway, I agree with post above somewhere - I like rubs on pork, s&p on brisket.
Thanks again for the informative and entertaining video.
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