MMMM.. BRISKET..
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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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Old 03-24-2018, 08:03 AM   #31
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Good job! This was very interesting. Thanks for making it!
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Old 03-24-2018, 01:22 PM   #32
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Quote:
Originally Posted by g257945 View Post
Ordered both the rub and sauce because you three guys said so. Better be good...

Scott
lol. They are. The sauce is different and I like that. It's got a little kick too.
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Old 03-24-2018, 09:53 PM   #33
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Come to the Spring Bash on Saturday. Just check out the thread for directions, etc.

Just up the road from you.

We were busy all day. Thanks for the invite though. I want to get out there one of these years but they always fall on a bad day for me. Thank you for thinking of me.
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Old 03-25-2018, 04:10 AM   #34
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It's a nice video and it looks like you had fun making it.
The result is... well the result. Others may have had a different experience.
I've done spears on the UDS sometimes in foil and some in PB. Never a comparison but I do remember feeling a little disappointed with the BP results at one time. But then I didn't use the same rub and sauce so it could be why. I would certainly use less BP to wrap.

This is the great thing about this forum. People try things and experiment to better all our knowledge. I like that you tried to perform it as scientifically as possible. Reducing the number of variables as best you could.

Thanks Justin/Jason.
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Old 03-25-2018, 06:25 AM   #35
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Thanks for the video Nice job.
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Old 03-25-2018, 01:36 PM   #36
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Quote:
Originally Posted by OferL View Post
It's a nice video and it looks like you had fun making it.
The result is... well the result. Others may have had a different experience.
I've done spears on the UDS sometimes in foil and some in PB. Never a comparison but I do remember feeling a little disappointed with the BP results at one time. But then I didn't use the same rub and sauce so it could be why. I would certainly use less BP to wrap.

This is the great thing about this forum. People try things and experiment to better all our knowledge. I like that you tried to perform it as scientifically as possible. Reducing the number of variables as best you could.

Thanks Justin/Jason.
Yeah, I still honestly can't believe the results. The good thing is we put everything out there and people can draw their own conclusions on why. It is what it is...doesn't mean it will always turn out that way.
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Old 03-25-2018, 09:25 PM   #37
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The BP result was definitely interesting
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Old 03-26-2018, 08:34 AM   #38
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The BP result was definitely interesting
Yeah, not what I expected. I'm still thinking it's a situational thing...and like someone was saying yesterday on youtube, perhaps the presence of liquid in the wrap plays a bigger role than we think it does.
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Old 03-26-2018, 09:56 AM   #39
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I think the temp variances on the offset can account for tenderness. Butcher paper would also absorb some of the juices that would normally stay in the foil, so less flavor.
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Old 03-26-2018, 12:17 PM   #40
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As others have mentioned, besides finishing faster, the purpose of wrapping is also to introduce flavor into the ribs. For comparison sake and to decide on a comp recipe, I had 8 friends get together a few years ago and voted in a blind taste test with:
unwrapped vs. foil wrapped with apple juice vs. Johnny Trigg foil wrap mix.

The winner? The Johnny Trigg wrap mix by a landslide, especially when you tell them write the score down based on 1 bite. I was disappointed with the results as I do prefer naked ribs myself (and wrapping is an extra step I’d rather avoid), but there’s a reason why most teams do a variation of the JT foil wrap mix... It wins!
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Old 03-26-2018, 12:33 PM   #41
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Quote:
Originally Posted by Baby Back Maniac View Post
Yeah, not what I expected. I'm still thinking it's a situational thing...and like someone was saying yesterday on youtube, perhaps the presence of liquid in the wrap plays a bigger role than we think it does.
if you ever do a follow up exercise to test that hypothesis its a video I'll definitely watch
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Old 03-26-2018, 02:35 PM   #42
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I've been reading the comments, and had some thoughts of my own. Then I looked at your brisket cook in the side bar, then saw this there.
Brisket Wrap Test | Which has Best Flavor?
https://www.youtube.com/watch?v=3rYtR5MPZc4
Basic rub, no sauce-the texture and flavor of the meat was the primary variable between briskets. I especially liked one of your comments, "No sauce needed". That says a lot about a cook, to me.
That was a test that would have carried more weight for me. No spices and, especially, sauce, to cover up differences between the slabs of ribs.
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Old 03-26-2018, 11:55 PM   #43
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How long until Yoder sends T-Roy a pellet smoker. At this point crazy they haven’t already.
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Old 03-27-2018, 06:23 PM   #44
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Quote:
Originally Posted by el luchador View Post
if you ever do a follow up exercise to test that hypothesis its a video I'll definitely watch
Noted. LOL Thanks!
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Old 03-27-2018, 06:23 PM   #45
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Quote:
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How long until Yoder sends T-Roy a pellet smoker. At this point crazy they haven’t already.
I know, right? lol
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