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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 06-25-2011, 04:38 PM   #16
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Cool video. I need a good brisket rub, I tried a 50/50 ratio of salt and pepper, ah needs something else.
Granulated garlic. Be sure to use coarse S&P.
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Old 06-25-2011, 06:11 PM   #17
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The video doesn't quite make a case that I am using salt and pepper only. Heck there's a sprinkle of Lawreys (Tri Layer 1) so thats like 9 things the Popdaddy's Butt Glitter has like 11 things I think and between lemon pepper or montreal seasoning thats quite a few things so it remarkably has a quite complex profile... BUT the whole reason I used to last large grainers is to bring all those things into ...sheesh... I have to use a "Gina Neeley" term -- BALANCE when they get smothered and combined in fat.

You may notice for the final layer of tri level rub there are somepossibilities. Montreal/Salted Lemon Pepper/ and pepper is a good salt balance. When I used koshure salt (due to the bulk I was cooking) I used saltless lemon pepper. My favorite was indeed the Montreal BUT I also found here in my region this cool "Chipolte Large Grained seasoning" for cheap so I have settled on Kosure, Lemon Pepper pepper and this Chipolte stuff from Sams.

Also... use foil or even pan before your out of the stall and you will have some salty brisket. Wrap at all and you will have some peppery brisket. Cook it like I do and its all good an tamed out a bit.

By the way - the poster above is right though... if you start with salt and pepper and one or two of your favorite large grainers (onion and Garlic being the most popular) and maybe a dusting of something finer like chili powder... you got some good (uncrowded) taste.
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Old 06-25-2011, 08:02 PM   #18
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Someone find the cheat sheet...
Thats what I'm talking about if I need to try the flavor profile, I need the answers
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Old 06-26-2011, 12:36 AM   #19
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ur welcome, anytime!
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Old 11-22-2011, 09:31 AM   #20
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R U Ready 4 The Laydown?

U got 2 lay it down, and let me show u how, how we make some things up n funkytown...

From the Heart of Big Red Soda, I am Ur Funky Yoda, gauranteed 2 make the FUNK reknown!
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Old 11-22-2011, 09:51 AM   #21
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Nice work,and I like the smoker.............
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Old 11-22-2011, 09:56 AM   #22
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R U Ready 4 The Laydown?
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Old 11-22-2011, 09:58 AM   #23
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^^^is the chick with the corncob involved?
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Old 11-22-2011, 11:41 AM   #24
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R U Ready 4 The Laydown?
Hit Me!
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Old 11-22-2011, 12:07 PM   #25
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that is one sweet video man !!!!!!!!!!!!!!!!!!!!!!!


Windows movie maker to make it????
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Old 11-22-2011, 02:28 PM   #26
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r u ready 4 the laydown?
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Old 11-22-2011, 03:54 PM   #27
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Is it ready yet?
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Old 11-22-2011, 04:04 PM   #28
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been ready since june
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Old 11-22-2011, 05:05 PM   #29
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Loved it, great music too!
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Old 11-22-2011, 10:55 PM   #30
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Loved it, great music too!

Now try The laydown
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