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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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11-05-2007, 08:12 PM | #16 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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Wrap at 160 pull off at 195, and rest for 2 hours in a dry cooler filled with crumpled newspaper.
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Gator Pit Entertainer Stumps GF223 Lg. BGE |
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11-05-2007, 08:13 PM | #17 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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me, being the jackass that I am I'd offer him his choice of cookers. You have the Bandera and WSM. He cooks his, and you cook yours. Being a 'Texan' he should have no trouble with 'put up, or shut up'.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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11-05-2007, 08:18 PM | #18 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Never heard of pulling at 170...I pull at around 190-195, foil, wrap with a towel, then cooler for an hour or two.
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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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11-05-2007, 08:26 PM | #19 |
is one Smokin' Farker
Join Date: 10-21-03
Location: Rockwall, TX
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I agree with Jorge, Bill. You should take this guy to school. He ain't got a clue.
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Shiner Bock is the grease that helps us slide thru life. New R&O smoker - Flaco Battle tested WSM - R2D2 |
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11-05-2007, 08:32 PM | #20 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
Thats why I posted the "Bill makes a better one" or whatever in my original post. It's not about who's method is better, I know what I like. It was just a number (170*) that struck me as so off guard, regardless of your ending method, that I wanted your all input. And I don't care what avatar you choose CS, your bald flaming hotty shirt avatar is all I see when you post
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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11-05-2007, 08:57 PM | #21 |
is one Smokin' Farker
Join Date: 10-21-07
Location: Austin, TX
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He may pull it at 170 on his thermometer, which could be off by 20.
Or, he may be using tenderizer in his rub? |
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11-05-2007, 09:13 PM | #22 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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If you can tell me what tenderizer to use, that won't fark up my beef, and allow me to cooler it or slice at 170 I wanna know. I can use the sleep
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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11-05-2007, 09:26 PM | #23 |
is one Smokin' Farker
Join Date: 10-21-07
Location: Austin, TX
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11-05-2007, 09:59 PM | #24 |
is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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Heck, my last brisket was stuck at 172 for well over an hour. It seems to be a mini-plateau that I love watching.
In the egg, I don't wrap. It goes the whole way naked. Bareback mod.
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Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM |
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11-05-2007, 10:45 PM | #25 |
Full Fledged Farker
Join Date: 10-01-07
Location: Fresno, CA
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Okay, I'm ready to be flamed...but here it goes. I have competed in only four comps and have placed fifth two times. I cooked my briskets to an internal temp of 175-degrees wrapped for one hour in the cooler and sliced for presentation. Had I cooked them to a higher temp would have I placed higher, who knows. But it worked for me. Note: I present the flat first six slices including the burnt end and not from the middle, like most do.
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www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty! |
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11-06-2007, 07:04 AM | #26 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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170 does seem a bit low ..
i use temps as guide only and really go by feel as well I have had a few packers that have been done before 190 but dont recall any being done in that range FYI - I dont foil guess everyone has their own thoughts on doneness |
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11-06-2007, 07:16 AM | #27 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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Is this wagyu beef? Is his thermo off? Does he "pull it off at 170" and put it in an oven? Does he slice it very thin?
170 does not make a lot of sense to me unless there is something "non standard" going on. |
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11-06-2007, 07:27 AM | #28 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
The answer to everything else was "no" Thanks all for your input. Just wanted to confirm that I wasn't completely crazy.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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11-06-2007, 07:29 AM | #29 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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I doubt you'll get flamed on this forum because you try a different method.
Whatever works for you is pretty much the philosophy here.
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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11-06-2007, 07:31 AM | #30 |
is one Smokin' Farker
Join Date: 10-21-07
Location: Austin, TX
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