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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 11-05-2007, 09:12 PM   #16
Mitch
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Wrap at 160 pull off at 195, and rest for 2 hours in a dry cooler filled with crumpled newspaper.
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Unread 11-05-2007, 09:13 PM   #17
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me, being the jackass that I am I'd offer him his choice of cookers. You have the Bandera and WSM. He cooks his, and you cook yours. Being a 'Texan' he should have no trouble with 'put up, or shut up'.
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Unread 11-05-2007, 09:18 PM   #18
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Never heard of pulling at 170...I pull at around 190-195, foil, wrap with a towel, then cooler for an hour or two.
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Unread 11-05-2007, 09:26 PM   #19
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I agree with Jorge, Bill. You should take this guy to school. He ain't got a clue.
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Unread 11-05-2007, 09:32 PM   #20
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Quote:
Originally Posted by chromesporty View Post
I agree with Jorge, Bill. You should take this guy to school. He ain't got a clue.
Yeah, I know.

Thats why I posted the "Bill makes a better one" or whatever in my original post.

It's not about who's method is better, I know what I like.

It was just a number (170*) that struck me as so off guard, regardless of your ending method, that I wanted your all input.

And I don't care what avatar you choose CS, your bald flaming hotty shirt avatar is all I see when you post
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Unread 11-05-2007, 09:57 PM   #21
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He may pull it at 170 on his thermometer, which could be off by 20.

Or, he may be using tenderizer in his rub?
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Unread 11-05-2007, 10:13 PM   #22
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Quote:
Originally Posted by JamesTX View Post
He may pull it at 170 on his thermometer, which could be off by 20.

Or, he may be using tenderizer in his rub?
If you can tell me what tenderizer to use, that won't fark up my beef, and allow me to cooler it or slice at 170 I wanna know. I can use the sleep
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Unread 11-05-2007, 10:26 PM   #23
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Quote:
Originally Posted by Jorge View Post
If you can tell me what tenderizer to use, that won't fark up my beef, and allow me to cooler it or slice at 170 I wanna know. I can use the sleep
Battery acid maybe? A few hours in that and your beef will be nice and soft - almost mush like.
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Unread 11-05-2007, 10:59 PM   #24
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Heck, my last brisket was stuck at 172 for well over an hour. It seems to be a mini-plateau that I love watching.

In the egg, I don't wrap. It goes the whole way naked. Bareback mod.
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Unread 11-05-2007, 11:45 PM   #25
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Okay, I'm ready to be flamed...but here it goes. I have competed in only four comps and have placed fifth two times. I cooked my briskets to an internal temp of 175-degrees wrapped for one hour in the cooler and sliced for presentation. Had I cooked them to a higher temp would have I placed higher, who knows. But it worked for me. Note: I present the flat first six slices including the burnt end and not from the middle, like most do.
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Unread 11-06-2007, 08:04 AM   #26
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170 does seem a bit low ..
i use temps as guide only and really go by feel as well
I have had a few packers that have been done before 190 but dont recall any being done in that range
FYI - I dont foil
guess everyone has their own thoughts on doneness
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Unread 11-06-2007, 08:16 AM   #27
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Is this wagyu beef? Is his thermo off? Does he "pull it off at 170" and put it in an oven? Does he slice it very thin?

170 does not make a lot of sense to me unless there is something "non standard" going on.
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Unread 11-06-2007, 08:27 AM   #28
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Quote:
Originally Posted by G$ View Post
Is this wagyu beef? Is his thermo off? Does he "pull it off at 170" and put it in an oven? Does he slice it very thin?

170 does not make a lot of sense to me unless there is something "non standard" going on.
Only thing non standard is the cook.

The answer to everything else was "no"

Thanks all for your input.

Just wanted to confirm that I wasn't completely crazy.
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Unread 11-06-2007, 08:29 AM   #29
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Quote:
Originally Posted by TOPS BBQ View Post
Okay, I'm ready to be flamed....
I doubt you'll get flamed on this forum because you try a different method.

Whatever works for you is pretty much the philosophy here.
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Unread 11-06-2007, 08:31 AM   #30
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Quote:
Originally Posted by willkat98 View Post
Only thing non standard is the cook.

The answer to everything else was "no"

Thanks all for your input.

Just wanted to confirm that I wasn't completely crazy.
You may still be completely crazy. We just confirmed that your friend doesn't know how to smoke.

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