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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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03-01-2010, 01:25 AM | #16 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Nice SD vid but you didn't cut off the point (deckle) right, you way over cut into the flat.
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03-01-2010, 08:38 AM | #17 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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I lay the knife into the fat and cut PERFECTLY through it separating the flat and point. It may look like I am cutting into the meat but I am not. Realize these briskets sit at 160 - 165 for 8 hours so the fat in between them is mostly melted away, leaving jelly and water.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-01-2010, 09:15 AM | #18 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Dude... we are not worthy!
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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03-01-2010, 11:25 AM | #19 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I'm gonna do hot and fast and let them sit today. I always cut the hard fat out of the middle so I know where to split it. Maybe I will let it ride today.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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03-01-2010, 11:53 AM | #20 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
Like this? Nice vid Phunk,keep em coming!
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-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 |
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03-01-2010, 12:07 PM | #21 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
Oh I trim them... I trim mostly the BULGE out of that region but not "inside."
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 04-03-2011 at 02:31 PM.. |
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03-01-2010, 12:15 PM | #22 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Vinny and I both could top your Pic. LOL Anyone remember the Ham I posted once?
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-01-2010, 12:18 PM | #23 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Can't wait to see the ham!
__________________
-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 |
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03-01-2010, 12:21 PM | #24 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Do you always wrap the briskets in plastic film to rest?
Is this just a way to reduce sloppiness? It seems like it might mess up the bark. jon |
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03-01-2010, 12:37 PM | #25 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
I have a guy that drains the briskets, another that unpacks and trims. and one that slices. THICK TOO. You can see this behind me in the shots where I am standing behind the stack. The process is, I smoke them DONE unless I know they will be frozen for a reheat at some other time (in which I cook until the point is done and give instructions for a 4 hour defrosted pack reheat). So I pull them and the bark is so hot and rough (like 50 GRIT sandpaper) it is hard to wrap them. I wrap them three shortways, 3 long ways three short ways,longways and short ways maybe another 2 times. They seal as the cool from the 200 range to 165. NOW SINCE I AM NOT COOLING THEM, its okay to wrap them... I am holding them. I never put hot meat in the fridge or freezer. I left them cool considerably maybe even an ice bath first. As I have said a few times, this wrapping does two things, it softens the bark and makes for one hell of a juicy brisket. The meat doesn't really get more done but the fat reduces its water.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-01-2010, 02:37 PM | #26 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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I will not ever post the ham again. Much too floppy.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-01-2010, 03:43 PM | #27 |
is one Smokin' Farker
Join Date: 01-06-04
Location: Minneapolis, Minnesota
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Bowing to Vinny.
Who's Funkmasta North?
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Brinkmann Cimarron (Binkie) Weber Performer (Fudo) with Smokenator 1000 Treager Texas Outers electric cold smoker Lump in the soles of my shoes My avatar is M-57 the "Smoke Ring nebula", in memory of "e". |
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03-01-2010, 06:08 PM | #28 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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I don;t think anyone wants to be. LOL
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-01-2010, 07:12 PM | #29 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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I am going to call my election team together because I won't to be elected for Funkmasta North!
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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03-01-2010, 07:21 PM | #30 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Is there any Northern Funk?
*singing* Make my funk the Q Funk! I wants to get funked up!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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