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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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07-09-2011, 11:47 PM | #16 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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I like the video. I think you get a different bark while using wood than I do using charcoal or Lump
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Stumps XL Baby/UDS |
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07-10-2011, 09:27 AM | #17 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Yeah but I would rather use the wood, charcoal or lump in the firebox instead of grinding it up in a coffee grinder and dusting the meat with it.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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07-10-2011, 02:03 PM | #18 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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what the heck
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Stumps XL Baby/UDS |
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01-04-2014, 08:01 PM | #21 |
Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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Poor Goo FTW!! Nice video!! Thinking about it I have always done my briskets fat side up and experienced a few that were hard ...tough on the bottom ...jerky like if that makes sense just a bit on the bottom. I cook around 275-300 ish. Ima try fat down next time and see what kind of results i get.
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I am here. Where are U? 2440 Party Gator Purple the Super Sexiest Thermopen |
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01-04-2014, 09:17 PM | #23 |
Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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24x40 Gator pit. I re-calibrated my pit therms last week and i need to readjust my plates too.
http://youtu.be/3gr1qvlnyXk
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I am here. Where are U? 2440 Party Gator Purple the Super Sexiest Thermopen |
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01-04-2014, 09:23 PM | #24 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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hey T great videos. I have a question? can I still make funky brisket if I dont have a smoker? I only have a Weber mountain Cooker.
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Let's all just calm down and smoke a fatty |
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Thanks from:---> |
01-04-2014, 10:07 PM | #25 |
On the road to being a farker
Join Date: 11-27-13
Location: Aurora, IL
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The Wal-Mart by me just started selling packers within the last couple months fwiw.
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01-05-2014, 09:49 AM | #26 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
You can NOT teach "feel". It comes with time and experience. I firmly believe one must cook dozens if not hundreds of briskets before this is learned.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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01-05-2014, 09:58 AM | #27 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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I would normally agree with the advice on going with Packers, HOWEVER today I am going with the 9ers
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01-05-2014, 08:31 PM | #28 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
Uh, hell to the yeah.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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01-05-2014, 08:49 PM | #29 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Great, I have a cooker now but I'm saving for a real smoker.
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Let's all just calm down and smoke a fatty |
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01-05-2014, 09:05 PM | #30 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
I had no excuse going back into bbq in the 1990s. I was trained (although I was not really paying attention) by Ray Perez at the old Kreuz. Sure I bussed tables and cleans dishes but I got some hands on "feel experience" and probably felt more briskets in a summer than most will in a lifetime. But here is why I stand by my comment that YOU CAN teach feel. For one, my technique works and it has been documented on here that it does by quite a few. However, to your credit it could be taught by the therm too, if you guarantee to cook it to an internal that ALL briskets are done (and most overdone). problem is, for the brisket done ON THE PIT at an internal of 180.... its not going to have the right feel when you pull that dried out sucka at 205 IT. Not to mention, on the pit... there could be a myriad of things that could be screwed up in the process. Also remember, this is actually a MUCH older article than it looks like. It was copied from my barbefunkoramaque article. I don't know if it was before or after the Night train article. In any case, learning the "feel" with the night train is the EASY part. Why, because it was done in the oven, wrapped in foil, and the zenith of tenderness. It was designed for those who never knew how tender a brisket could be. Maybe what you are saying is.... getting a brisket on the pit... to have the feel that it had in that experiment....well...........that takes a little longer than overnight. But if you NEVER learned the feel in the first place, you would never know what to go for... and like many as a result, pull their brisket too soon with the thought it was overdone and tough. Look at this...not the whole video just this little part I have cued up for y'all. Just watch about 30 seconds or so http://youtu.be/lAv7XZRXFAE?t=5m52s Thats what screws with people's minds - from the novice on up to the guy that never knew what brisket could be. They THINK they are drying them out. I mean is supposed to get MORE tender, right? LOL I have waited to make a special video using Ali footage because the Brisket is a lot like his rope-a-dope. Then this... http://youtu.be/lAv7XZRXFAE?t=6m59s Same brisket.
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