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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 10-21-2011, 03:01 PM   #1
DirtyDirty00
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Default Question for those that have successfully done the Night Train Brisket....

Tomorrow i am going to do my second attempt of the night train brisket. first attempt i messed up somehow and it wasnt very tender.


i dont have really huge foil, so it was tough to wrap it. one piece of foil fit under it and i just curled up the edges and then put foil over it and around it. i figured that large bottom piece would hold the drippings whiel the others sealed it. it prolly had 2-3 layers of foil.

is this ok or is that much foil going to hinder the experiment?

OR

can i use a foil pan instead? plop it in a foil pan and cover it up with foil. woudl this work the same?


thanks!
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Old 10-21-2011, 03:09 PM   #2
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do that.... but barbefunkoramaque would know more about this... alas, he is dead though.
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Old 10-21-2011, 04:19 PM   #3
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Do what? The foil as done the first time or the foil pan?

Yes. I wish he could give me the answer... Or a sign...
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Old 10-21-2011, 04:26 PM   #4
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Disposable pan will do just fine.
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Old 10-21-2011, 04:39 PM   #5
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um, is this enough of a sign?

Now lay that brisket fat up on a sheet of foil (has to be foil) and lay another sheet over it and seal the edges tight.
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Old 10-21-2011, 04:48 PM   #6
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I use the big foil pans and the lids that come with them, or if the lid won't fit, then alum foil for the top.
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Old 10-21-2011, 04:49 PM   #7
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here's another....

Will read an experiment, try it but add their own twist to it, and bitch about why they didn’t like the experiment when it was their own twist that ruined it.
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Old 10-21-2011, 08:11 PM   #8
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Quote:
Originally Posted by boogiesnap View Post
here's another....

Will read an experiment, try it but add their own twist to it, and bitch about why they didn’t like the experiment when it was their own twist that ruined it.
Speaking of this, LOL, snap, do you remember the guy that wrote a review on my soulbread and he said he didn't like it and he used canola instead of olive oil and butter, 2 % instead of milk, skipped the whole Rick Astley and I think even screwed up the onions. He maybe even used Martha White.

I remember being so pissed about that.

U sign a pan will be fine but not as good basically cuz the meat is not as snug. LOL
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Old 10-21-2011, 08:15 PM   #9
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The only thing in the way of doing it right is 13 cents worth of foil.

Go to the store get some foil ya cheap SOB! lol

Note: I did the Night Trail some time back when I was learnin and did it the way it said to and it came out perfect.
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Old 10-21-2011, 08:23 PM   #10
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Quote:
Originally Posted by Pitmaster T View Post
Speaking of this, LOL, snap, do you remember the guy that wrote a review on my soulbread and he said he didn't like it and he used canola instead of olive oil and butter, 2 % instead of milk, skipped the whole Rick Astley and I think even screwed up the onions. He maybe even used Martha White.

I remember being so pissed about that.

U sign a pan will be fine but not as good basically cuz the meat is not as snug. LOL
i do remember.

but i think it was barbefunkoramaque that was so pissed.

Pitmaster T is a gentler, more forgiving soul.

anyway, dirty...do a search, follow the instructions. as instructed.

don't know if ya know, but donnie can farkin cook AND instruct how. i for sure KNOW.
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Old 10-21-2011, 08:29 PM   #11
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That Night Train is a mean wine !!!!!
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Old 10-22-2011, 11:13 AM   #12
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Quote:
Originally Posted by boogiesnap View Post
here's another....

Will read an experiment, try it but add their own twist to it, and bitch about why they didn’t like the experiment when it was their own twist that ruined it.

if you had read correctly you would have seen that i used foil the first time. i wasnt sure if it was my smallish foil that messed up the experiment. i followed the directions word for word.
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Old 10-22-2011, 11:16 AM   #13
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Quote:
Originally Posted by boogiesnap View Post
um, is this enough of a sign?

Now lay that brisket fat up on a sheet of foil (has to be foil) and lay another sheet over it and seal the edges tight.

so i guess i will go out and buy different foil. hopefully the supermarket has a bigger size. once i lay a sheet under and a sheet over, there is not enough slack left to seal the edges.


the first time, the bottom foil i was able to fold a quarter of the way up the sides of the brisket. then since i couldnt lay a sheet over and seal, i put sheets of foil wrapped around it to try and seal it. but i had about 3 layers when it was done.


the reason i think he says "has to be foil" is for the whole running joke about people trying to substitute other things for foil bc they run from foil like its bad for you. a foil pan is foil. however i wasnt sure if they wider space inside the 'foil' contraption would make it different.


with that being said, i will go out to the store and get bigger foil. hopefully i dont have to waste my day going to restaurant depot to do the trick.
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Old 10-22-2011, 01:49 PM   #14
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cancel all that. got 18" foil. im good to go.
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Old 10-22-2011, 02:37 PM   #15
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Very important! Don't forget when you probe make sure that the item you use is what you are going to use from jow on! And take special care to remember that feel!!!! I like to use a cake tester. You can get em cheap at Bed, Bath, and Beyond, or most any place that specializes in kitchen stuff.
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