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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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06-15-2012, 10:00 PM | #76 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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06-16-2012, 02:39 PM | #77 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
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Thanks from:---> |
06-16-2012, 02:43 PM | #79 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I cook between 275 and as high as 300ish. Depends on how much I have in the smoker.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-16-2012, 04:51 PM | #81 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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IT may be the foil that I use. I usually cook 2 to 2.5 hours with smoke then another 2 hours in foil.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-16-2012, 04:58 PM | #82 |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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You should add this to the Final Edict.
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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, 05:04 PM | #83 |
Full Fledged Farker
Join Date: 09-06-10
Location: Oregon
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Meaning your usage of foil or the actual brand?
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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, 05:19 PM | #84 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Foil in general.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-16-2012, 06:43 PM | #85 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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That should not sound that way. The fatcap should be placed different places depending on different circumstances. So fat placement is crucial only depending really on your gear. In my case what I meant by screw up is.... if you see the video, you will see I cover those suckers with a lot of rub and often, if I am not organized, I place a fatcap up.... in my case that cooks the meat side crispy and the fat side is soggy. |
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06-16-2012, 06:58 PM | #86 | |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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I am a little confused.
Quote:
Or are you saying that whether you put the fat cap up or the fat cap down is dependent on your type of pit - i.e., fire in a fire box on the side of the pit (fat cap up) vs fire on the bottom of the pit below the meat (fat cap down)? I plan on watching the videos when I get a chance. Thanks.
__________________
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, 07:25 PM | #87 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
Fat, foil, butcher paper, plastic wrap (which is what I use mostly) all those things are tools rules that one may need to pull out depending on circumstance. I meant this: Whether you put the fat cap up or the fat cap down is dependent on your type of pit - i.e., fire in a fire box on the side of the pit (fat cap up) vs fire on the bottom of the pit below the meat (fat cap down)---- basically where your most aggressive heat comes from. I have a pit that has a very hot diverter plate because the smoke travels under it before it enters the main chamber. Lots of guys that have softer pits (that means they are gentle or run gentle) put that fat up. I can say one thing... my rub is pretty cool because I wrap my stuff tighter than anyone with foil and it gets immersed in its own juices but when it sits a while it pops back. |
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Thanks from:---> |
06-16-2012, 07:26 PM | #88 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Hey sjitxllzle? Tomorrow I am doing a video on Fajitas. This means onions and peppers will be cooked in bulk on my flat grill.
Do you want me to film a baking soda experiement? |
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06-16-2012, 07:28 PM | #89 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Heck yeah!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-16-2012, 07:33 PM | #90 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Pitmaster T when u gonna start selling your rub? I got money in hand waiting.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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Tags |
bark, brisket, HnF, Hot and Fast |
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