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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-05-2013, 06:01 PM   #31
Boshizzle
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That brisket was just about perfect! He makes it look so easy.
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Unread 01-05-2013, 06:03 PM   #32
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Quote:
Originally Posted by N2Q View Post
I just finished making his bbq sauce from this video and it is GREAT!!!
Thanks for sharing this. I was wondering how it turned out. He put it on to sizzle and never went back lol
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Unread 01-05-2013, 08:06 PM   #33
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Great video! After years of practice and failed attempts I finally got it down to smoking a brisket just like that on my offset. I found the knife Aaron uses helpful plus the way he carves the point.
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Unread 01-06-2013, 01:59 PM   #34
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Quote:
Originally Posted by thirdeye View Post
Yeah, I'm a rapper. heheheheee.

Paper is a good deal for sure. Donny T got me back into paper a couple of years ago, but for brisket, I still make a boat with foil (bottom and low sides) to set my paper pouch on. .... when I tear the paper, the foil is a good safety net, and it makes it easier for me to get the pouch off the cooker.
Can you show me your boat?
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Unread 01-06-2013, 03:23 PM   #35
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The way he sliced that point at 90 degrees was new to me. I'm throwing a 12lb packer on at midnight, will try that way of slicing the point and report back.
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Unread 01-06-2013, 03:51 PM   #36
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He seems like a cool guy to cook with. A little goofy, but cool none the less...
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Unread 01-06-2013, 03:52 PM   #37
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Quote:
Originally Posted by Bigmista View Post
Can you show me your boat?
Here is what I mean, (and in this picture the foil has been laid open slightly) the foil is mainly on the bottom but large enough to be formed and cup the sides. So the majority of the paper pouch can still breathe. Maybe raft is a better term than boat.

I suppose another layer of paper on the bottom would accomplish the same thing I've just been nervous of poking a hole in the wet paper and loosing juices.



Another thing that is worthy of mention since we are talking wrapping and foiling... one does not have to seal a foil pouch, the top can remain open. You can still get some braising action and keep the bark on top from getting too soft.

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Unread 01-06-2013, 04:11 PM   #38
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Quote:
Originally Posted by Bbq Bubba View Post
That mahagony color thing is for all the competition guys.

The brisket he cooks at Franklins is proper BLACK with a real bark.
so true. I have pics somewhere. Not a bit of mahogany in sight. Jet black and crusty. And they are all wrapped. He cooks at 325 or so and wraps them all at the shop.
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Unread 01-06-2013, 04:45 PM   #39
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We decided to go to JMueller instead of Franklins when we were in Austin. Ended up being good cause John got fired.
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Unread 01-06-2013, 05:13 PM   #40
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Quote:
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We decided to go to JMueller instead of Franklins when we were in Austin. Ended up being good cause John got fired.
it was good before John got fired but he was something else when he was there. I thought it was funny but I can see how some people didn't....especially his sister who bankrolled the deal. They have franklin's old pit boss running it now so they are both still awesome
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Unread 01-06-2013, 06:47 PM   #41
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Any thoughts on using parchment paper to wrap verses using butcher's paper? I don't have any butchers paper at home but have some parchment paper I could try tonight.
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Unread 01-06-2013, 07:41 PM   #42
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Quote:
Originally Posted by AlabamaGrillBillies View Post
Any thoughts on using parchment paper to wrap verses using butcher's paper? I don't have any butchers paper at home but have some parchment paper I could try tonight.
Parchment paper is not recommended due to the silicone it is coated with. Stick with your normal method if you can't get butcher paper.
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Unread 01-06-2013, 07:48 PM   #43
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got it, thanks for the reply!
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