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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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06-16-2012, 11:41 AM | #1 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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The Popdaddy/Pitmaster Final Edict on BBQ Temps
Yes, an edict!
An Edict is a statment of law; often associated with monarchism. Please go on or click ignore if: 1. You think you are going to pursuade me I am anything but a "King," for essentially I am one, as Henry the IV was in Luigi Pirandello's, Enrico the IV. If you know what this refers to or at least are the type of intellect that would wiki this so you could appear to know what you are talking about then you have the intellectual qualifications to participate because it is a hell of a reference to what I do. 2. If you are a low and slower that does well with this process and know that we mutually realize that our different house temps are just another way of doing things... with different preps, rubs and tools, then this may be a waste of time. 3. If you are a noobe coming in here to say things like "there is only one true thing about bbq we can all agree on and follow that with ... bbq is not simmering, bbq is always low and slow...." well then you may want to shutup or leave. 4. If you are the type of person that says things like "such and such wins everytime," then reveal you have no team, never ran one, or was taught by some guy that knows and would refuse to reflect on your own skills you may what to pass on commentary. 5. If you are going to keep griping about your scores yet insist everything you are doing is not subject to review... you may want to cintinue your path toward mediocrity. So who is this edict for? If you are struggling with a meat and/or have tanked your scores, and/or are totally new and want a starting point or re-reference point, I say this might be the law for you. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - the 270 degree temp shall be the official novice or resetting (for the experienced) house average cooking temp for both brisket, spares, beef ribs and pulled pork. This is an overall house temp. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the cook using the H and F method will value a goos rest and its role in making a good brisket or butt. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the depth of smoke flavor and smoke ring will be attained by a lower 200 degree initial smoke of at least one hour and no more than two (althouh Phil does a wicked sexy thang with his butts I have tried and is awesome but not for the novice). It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - a cook will make every effort to keep those temps within 20 degrees of either side of the official noobe temp of 270. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that 270, or any hot and fast temp comes with its own set of rubs, techniques and tribulations. Those that seek to croos low and slow techniques (esp the use of sugars) with hot and fast techniques do so at their own peril and deserve the crappy results they will get. There can be no crossing of the streams!!!! Initially. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the Night Train in a Dark Closet shall be the official starting point of mastering a BBQ Brisket and attaining the Feel without wasting precious money and resources. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that the Night train shall only be done with foil and in the oven and not any type of smoker. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that any "probe" shall be capable of performing its duty had it been created in the 1920. This would exclude electronic temp probes. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that these laws are intended, once again, for the novice to new meats (excluding clod which should be cooked to medium rare at 400 - 450) to the person who has lost their way or never found it from the low and slow death march. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that this edict was essentially a way to reconcile true hot and fast with the realities of our german steel oven pits. It shall be resolved, that until the Popdaddy or Barbefunkoramaque or Pitmaster T brand next contradicts itself - that once the meat is mastered at the entry temp suggested, it is ENTIRELY fine to tweak to either side in both time and temp and even rub, slather, or artifical injections, to get to where the individual desires. Here say so the Fabulous Pitmaster T. Never forget who the Edict is for. Long Live Popdaddy... ****, he died.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. Last edited by Pitmaster T; 06-16-2012 at 12:13 PM.. |
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06-16-2012, 12:00 PM | #3 |
Full Fledged Farker
Join Date: 09-06-10
Location: Oregon
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Great to have all the links in one spot. Thanks!
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Oregon Ducks Ugly Drum Smoker! - Smokey Joe Gold with Mini U.D.S. mod |
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06-16-2012, 01:05 PM | #5 |
Knows what a fatty is.
Join Date: 11-03-11
Location: Greenville, SC
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Awesome resource, thanks Pit.
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Bob....ONBBD, Stok Tower, coupla gassahs |
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06-16-2012, 01:14 PM | #6 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Damn...this is like the ultimate brisket library!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-16-2012, 01:16 PM | #7 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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need to be updated with the hundreds of 'HELP MY BRISKET SUCKS" threads from after popdaddy died.
March 2011 or March 0001 AD
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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06-16-2012, 01:33 PM | #8 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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I thought you might want to add some pictures of said properly cooked briskets...
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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06-16-2012, 01:53 PM | #9 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Nobody digs your BBQ but yourself !!!!!!!!!
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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06-16-2012, 02:00 PM | #10 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
Notice... for those of you who do not recognize... that stellar brisket representation of a 17 year old Jessica Alba (or Justin Beiber for the foil user) is none other than the same man who once said... There is "NO reason to cook below 250." BBQ Bubba 3-5-2012. He serves up about 2 tons of mouth watering brisket a week. As mentioned before, for those that do scores of briskets, the ring set temp is not needed because the large meat masses slows down the whole cooking process anyway. The ring set intial temp is for those who to, less than maybe 5.... and even that depends on your gear. Simply put, if you are not getting a ring and care about it simply slow down the first couple of hours, use sea salt and then crank it up. I would put Bubbas brisket against the great Billy Bones from Michigan as well. Both admirable talents.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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06-16-2012, 02:03 PM | #11 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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Thanks from:---> |
06-16-2012, 02:08 PM | #12 |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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Great thread! I just bookmarked it for future reference.
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30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs |
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06-16-2012, 03:18 PM | #13 |
On the road to being a farker
Join Date: 04-13-10
Location: Reynoldsburg OH
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Waterproof RED Thermapen _____________________________ Eric |
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06-16-2012, 03:19 PM | #14 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I kinda feel left out-
Can you spare a little R&B Wisdom for swamprb?
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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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