|
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. |
|
Thread Tools |
09-13-2013, 04:41 AM | #16 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
|
thanks alot everyone
|
|
09-13-2013, 08:22 AM | #17 |
Full Fledged Farker
Join Date: 08-16-13
Location: Independence, KY
|
Why does Raichlan recommend soaking and why don't you guys do it?
My understanding is why put wet wood on a hot fire. Kinda defeats the purpose.
__________________
Sporting a Bayou Classic Ceramic Cypress Grill, 22.5 Weber Performer Copper, UDS, Maverick 733 |
|
09-13-2013, 08:36 AM | #18 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
|
Do you get wood taste without soaking?
|
|
09-13-2013, 08:39 AM | #19 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
|
Yessir! The only wood I could see soaking is wood chips since they ignite so damn fast, but use dry chunks and you will be happy.
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
|
09-13-2013, 08:53 AM | #20 | |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
|
Quote:
Of course, if you have good air/fuel control, you don't need to soak them. That and the nasty taste of damp wood.
__________________
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
|
|
09-13-2013, 09:38 AM | #21 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
There is more than one way to skin a cat some good and some are bloody horrific, first off cook where the pit wants to run at don't fight the temp embrace it, remember low stress this is supposed to be fun. Keep it simple the meat is the Star not all the Gloopiy Gloope snake oil smeared shakein injected marinated madness.
Follow these rules BBQ RULES FOR SUCCESS YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast. Lastly try this exactly BluDawgs Brisket K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness. 1 packer 12-15 lb Trim off the hard fat on each side of the flat thin the fat cap to 1/4" Mix your Rub 1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight) apply a coat of rub you need to be able to see the meat through the rub clearly. Pre heat the pit to 300 deg place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB Maintain pit between 275-325 if cookin on a stick burner cook Brisket 4 hrs remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up. after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr. once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs. Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will. *PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
09-13-2013, 09:46 AM | #22 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
|
Thanks
|
|
|
|