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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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07-22-2009, 10:42 AM | #46 |
On the road to being a farker
Join Date: 06-25-07
Location: Chicago, IL
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my brain hurts now.
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Mike | WSM |
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07-22-2009, 10:52 AM | #47 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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But did you learn anything??
Paul |
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07-22-2009, 11:22 AM | #48 | |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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Quote:
Now, all things being equal at the start of the cook for all briskets, fat to lean tissue ratio, % of moisture in the meat, total weight. Any change in any of these and results will vary, maybe to a great degree. O #1 - When cooking BBQ, I want the vapor barrier there as long as possible because I think this leads to a product with greater moisteure content when finished. At some point introduing foil to protect the brisket from loosing it's vapor barrier "too soon" works well. The more meat you have in your smoker the less likely it is that you will need foil to accomplih this. Cooking 250* O #2 - This vapor barrier cannot be replaced by a pan or water sitting in the smoker. O #3 - Any water vapor produced by a water pan will likely move right on out of the cooker along with the smoke and any water vapor produced by combustion of the fuel. I don't see it hanging around inside the cooker. The Vapor around the food is different. O #4 - The time is takes for meat in a full smoker to dry out will be longer than the same smoker with one brisket in it. Even though a smoker full of meat may show a rebound temp time of only 40 minutes longer that one with one brisket in it, the smoker is still under load. It has a somewhat reduced airflow especially around the meat and has to work harder to maintain the temps while the meat is still cooler than the temp in the cooking chamber. So, I think that foiling brisket can replicate a full smoker better than some other methods. I actually beleive tha unwaxed butcher paper is much better than foil in this regard as it protects the vapor barrier and lets some moisture out in the process. |
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07-22-2009, 12:42 PM | #49 |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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will Professor Skippy Burger please come to the faculty lounge?
lmoa
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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07-22-2009, 12:56 PM | #50 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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07-22-2009, 01:09 PM | #51 | |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Quote:
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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07-22-2009, 01:21 PM | #52 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Shame on you....You know better then that. Come back whe you are fully versed on the conversation.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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07-22-2009, 01:23 PM | #53 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Yup...I agree. If I'm not cookin' with a water pan...I'm foiling...
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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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07-22-2009, 01:41 PM | #54 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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07-22-2009, 01:42 PM | #55 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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07-22-2009, 06:40 PM | #56 |
is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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What about wrapping with plastic wrap first and then foil to protect the plastic? I have done this before with great results.
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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07-22-2009, 07:03 PM | #57 | |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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Quote:
(that analogy is copyrighted by me and you shall never speak of it again!) |
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07-22-2009, 08:03 PM | #58 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Rick, not exactly correct, as A.C. has coarse and fine aggregate. You would need to make the rice crispies the fines and then add some coarse material, like chocolate chips or toasted peanuts to make it a more true analog to A.C. paving.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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07-22-2009, 08:35 PM | #59 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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Aw chit,
Next thing you know they'll be filling our potholes around here with rice krispie treats... Sheesh... but I still use a water pan.
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Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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07-22-2009, 09:26 PM | #60 |
Found some matches.
Join Date: 07-17-09
Location: oak grove, louisiana
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ya foil doesnt help or hurt
BIll |
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