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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 04-09-2013, 09:48 AM   #16
Pitmaster T
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Jesus 203 views already? WTF???????????????????????????????????
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Unread 04-09-2013, 10:23 AM   #17
jaymo
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Thanks for the video & info!
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Unread 04-09-2013, 10:23 AM   #18
Pole D
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Quote:
Originally Posted by jmoney7269 View Post
Nice video, awesome lookin brisket!
I know you said that you covered it in another video but I haven't seen it. What was in the glue? Portions?
3 parts Molasses, one part soy, one part Balsamic Vinegar.
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Unread 04-09-2013, 10:38 AM   #19
Pitmaster T
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Worcestershire sauce is black too. I never notice this til I watched the film as well. Although I could have dialed back the cooking time a bit, did you notice how the bark snapped back? It sort of dries and reestablished itself. I talk about all the time and why my system does that but never had an example on film before. I also suspect the Grace Jones crap helps as I do not get that on my mass smokes (50 briskets or more) as I do not put it on.
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Unread 04-09-2013, 11:00 AM   #20
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Phabulous!
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Unread 04-09-2013, 05:11 PM   #21
Pitmaster T
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Thanks Phubar
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Unread 04-09-2013, 06:24 PM   #22
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Looks great!! Nice video.
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Unread 04-09-2013, 06:27 PM   #23
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So if I wake up late, I just need to get a PBC and I'll be good?

<smart arse mod>



Looks great Donnie. Had a hard time hearing you at times though.




OH.....and by the way.....I've been reading about long term effects of having aluminum foil in contact with meat causing early onset Alzheimer's. Have you any opinions on that?
Personally.....I think it's a buncha malarkey.
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Last edited by Wampus; 04-09-2013 at 06:57 PM..
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Unread 04-09-2013, 06:59 PM   #24
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That sure looks good, nicely cooked if a little over-tender. Ish.
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Unread 04-09-2013, 07:07 PM   #25
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All that stuff about kids sleeping and coffee making and your personal life really doesn't make me overly interested in the rest of your video that is supposed to be about BBQ. I bailed on the coffee maker scene. Don't mean to be insulting to you but If I wanted a pro video I would go to the internet not BBQ Brethren although their are a lot of pros that don't blow their own horn on the BBQ Brethren. They don't have too others do it for them.. Just my 2 cents
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Unread 04-09-2013, 07:22 PM   #26
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Personally....I watch Donnie's vids for the comedy.



He doesn't know much about BBQ. Especially brisket.
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Unread 04-09-2013, 07:31 PM   #27
landarc
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I have found that each of us has a different process, both of learning and teaching. I will say, I came here, having cooked BBQ (in the traditional sense, not grilling) since 1976, had produced many many great butt and rib cooks. I learned a great deal from Donnie, about brisket and the Texas traditions of BBQ. I consider him, even though we have never personally met, to be a mentor and valuable influence in my cooking.

But, to each his own.
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Unread 04-09-2013, 07:39 PM   #28
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Dayum! That looks good. Personally, I like that level of doneness. Great for sammiches, burritos, and for stuff like chili later on if any is left. Problem is getting it that way consistently. I learned something there...............now I gotta try it for myself. Gotta ask though, whatcha do to that poor little frog on this sink? I'd hit several Chef's Samples too!

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Unread 04-09-2013, 07:43 PM   #29
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I agree with Wampus and landarc. Way to go Donnie not like you need us to toot ur horn!!
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Unread 04-09-2013, 08:07 PM   #30
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Quote:
Originally Posted by Pole D View Post
3 parts Molasses, one part soy, one part Balsamic Vinegar.
Lol BALLISTIC VINEGAR lol made my day
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