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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 11-02-2017, 01:05 AM   #16
PotBelly
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Nice vid!
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Old 11-02-2017, 08:42 AM   #17
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First class video. Thanks so much.
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Old 11-02-2017, 10:37 AM   #18
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Quote:
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What internal temp did you pull the briskets at ? And how long were they in the cooler before you sliced them ?
They were around 202. 2-3 hours resting.
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Old 11-02-2017, 07:34 PM   #19
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Thanks for the video. I enjoyed watching it as well as all your other videos.
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Old 11-02-2017, 07:39 PM   #20
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Everything looks incredible. Thanks for you time. But a serious question. When you opened the smoker it had so much whiterish (sp?) smoke. Do pellet smokers do this normally?
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Old 11-02-2017, 09:45 PM   #21
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As always, fantastic video! And as a fellow MAK owner, I completely agree with your assessment re: the smoke profile produced by a MAK... it's no joke... clean, pleasant and very present :)
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Old 11-02-2017, 10:12 PM   #22
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Another Great Video Guys! Y'all Rock and Thanks!
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Old 11-03-2017, 07:41 AM   #23
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Quote:
Originally Posted by rwalters View Post
As always, fantastic video! And as a fellow MAK owner, I completely agree with your assessment re: the smoke profile produced by a MAK... it's no joke... clean, pleasant and very present :)
Now that would a great tagline for a smoker!
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Old 11-03-2017, 09:47 AM   #24
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Quote:
Originally Posted by ClintHTX View Post
Everything looks incredible. Thanks for you time. But a serious question. When you opened the smoker it had so much whiterish (sp?) smoke. Do pellet smokers do this normally?
Yep. Well, at least all the ones I've had do. Tastes great though. I have a theory that thin blue is something that is more important on stick burners because there is so much wood rolling through there over the course of a cook that the food can get very acrid if you don't keep it clean. It's not as much of an issue on other types of cookers. At least that's been my experience.

All pellet grills do this and usually people complain about a lack of (or light) smoke flavor. (The MAK is actually great about this though...one of the things I like most about it.)
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Old 11-03-2017, 09:53 AM   #25
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Cool man. Your theory makes a lot of sense. Thanks!
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Old 11-03-2017, 10:51 PM   #26
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Great video! I usually hate watching streaming videos, but I've really enjoyed all the ones you've posted on here. Great information and fun to watch. I laugh, I learn, I even share the links. Please keep it up.
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Old 11-04-2017, 09:48 AM   #27
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Great video! I usually hate watching streaming videos, but I've really enjoyed all the ones you've posted on here. Great information and fun to watch. I laugh, I learn, I even share the links. Please keep it up.
Thanks man! I really appreciate the complement!
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Old 11-04-2017, 10:29 AM   #28
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Getting very technical here, but which picture profile are you using on the 80D? I couldn't tell the difference in either briskets. Did you shoot it flat and color grade it?
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Old 11-04-2017, 08:35 PM   #29
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Quote:
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Getting very technical here, but which picture profile are you using on the 80D? I couldn't tell the difference in either briskets. Did you shoot it flat and color grade it?
No, the only coloring I did on that shot was a minor exposure correction. They were very similar looking. There was a slight texture difference and the flavor difference was a little more noticeable. My wife agreed with Troy that the foil looked more mahogany so it must have been true but I had a really hard time seeing the difference in color. You could see the texture difference though. The paper bark was dryer/harder.

No lie, both were amazing. I preferred the paper but more than anything it kinda showed either way makes awesome brisket. I would have been curious what the difference would have been had we pulled the foil off about 15 minutes sooner and let the bark set for about 30 minutes after the foil was off it. Maybe a future video. lol.
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Old 11-05-2017, 12:03 AM   #30
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Great job on the video! New to the DFW area and wanted to ask about your Wagyu cook. Where did you get your packers and how much were they? Was there really that much difference in the taste between the Wagyu and a prime?

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