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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 03-03-2009, 11:58 AM   #196
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Quote:
Originally Posted by Dr_KY View Post
I over did the pepper.
Maybe after the next thirteen pages of tutoring you'll have a better understanding of the process.
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Unread 03-03-2009, 12:03 PM   #197
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I love the pepper but it was a bit much for the kids. I now have a good starting point to build on It's resting right now so we will se what happend in just under an hour.
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Unread 03-03-2009, 12:09 PM   #198
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Remember I started with a rolled brisket so this was a section that fell out when I cut the strings. Gotta have something for the cook now don't cha?

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Unread 03-03-2009, 01:12 PM   #199
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Quote:
Originally Posted by Dr_KY View Post
I love the pepper but it was a bit much for the kids. I now have a good starting point to build on It's resting right now so we will se what happend in just under an hour.

Thats odd... if you use 60 mesh or above pepper it milds out as long as you don't wrap it.

I find when I use regular pepper it IS too peppery
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Unread 03-03-2009, 01:14 PM   #200
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Quote:
Originally Posted by Dr_KY View Post
Remember I started with a rolled brisket so this was a section that fell out when I cut the strings. Gotta have something for the cook now don't cha?

That brisket looks perfect to my eyes. Great job Doc.
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Unread 03-03-2009, 01:15 PM   #201
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Quote:
Originally Posted by HoosierTrooper View Post
If this would have been the first post on page one then the subsequent 12 pages would not have been necessary...

LMAO even I had to go back and find what this thread was all about. It wasn't about the tri level rub so much as our friend George Clinton.

when you said "next thirteen pages" I was trying to find a spelling for the sound you make when you laugh so hard you snort through your nose.

LOL

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Unread 03-03-2009, 01:47 PM   #202
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This is great, I gotta go get a brisket soon like.

I bet if this had all been straight talk and unfunky, I may not have tried so hard to pay attention and lost some of what I needed to know.

Doc, looks good!
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Unread 03-03-2009, 02:00 PM   #203
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Quote:
Originally Posted by barbefunkoramaque View Post
LMAO even I had to go back and find what this thread was all about. It wasn't about the tri level rub so much as our friend George Clinton.

when you said "next thirteen pages" I was trying to find a spelling for the sound you make when you laugh so hard you snort through your nose.

LOL

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I think I speak for a bunch of us...we'd rather see the video.
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Unread 03-03-2009, 02:06 PM   #204
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Ahhhh I fighred out where I went wrong.

The cut I posted above recieved a second dose of pepper. It was a part of the full brisket and as I was preping it fell off, I then hit it with pepper again while doing the rest of the brisket. OPERATOR ERROR on my part. The rest of the brisket came out excellent.


Funk- I only fresh cracked pepper
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Unread 03-03-2009, 05:33 PM   #205
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Dr KY,
That's a nice piece of beef you got there.
Looks like I'll be firing up the pit very soon.
I hope mine turns out that nice.
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Unread 03-03-2009, 07:21 PM   #206
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Quote:
Originally Posted by bigabyte View Post
But then this thread wouldn't have been so funky!
you can't stop the funk.

Quote:
Originally Posted by barbefunkoramaque View Post
ahhh yes but look at the journey we took and what we have learned from each other. See, by making things ridiculously complex we tend to try to understand it more. Simple recipes on a sheet of paper don't really scream out to me to be made.
I for one, know I have been wanting to get more consistent with my brisket. Jeff S. had me thinkin' back to the core of this last year... and this thread is the basis for a whole new re-mix.
I'm coming back live with no click track!!!! Soul Power - just for you.
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Unread 04-16-2009, 09:02 AM   #207
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So . . . if one wanted to put this 3 layer technique into practice

Quote:
Originally Posted by barbefunkoramaque View Post
1st layer (Fine Salts Carrier pulling the next layer.)
2nd layer is Signature Flavor (Granulates, powders, low salt rubs)
3rd layer is large grains (pushing the two other layers flavor in sort of
with, for example, the following list if ingredients

Lawrys Seasoning Salt
kosher salt
garlic powder
onion powder
coarse black pepper

Would the proper order of application be as follows?

Layer One
Lawrys Seasoning Salt

Layer Two
garlic powder
onion powder

Layer Three ("scuffed" in)
coarse black pepper
kosher salt

Or in this case would it be best to omit the Lawry's and just go with Layers 2 and 3?


Great thread, by the way.


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Unread 04-16-2009, 09:43 AM   #208
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If the garlic and onion powders have salt in them, you might omit the seasoning salt or it might get too salty(Is that possible?) . IMHO
My next attempt will be seasoning salt, then fresh garlic and onion, then pepper and salt.
My briskets are getting a lot better after this thread.
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Unread 04-16-2009, 10:01 AM   #209
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Quote:
Originally Posted by DDave View Post
So . . . if one wanted to put this 3 layer technique into practice



with, for example, the following list if ingredients

Lawrys Seasoning Salt
kosher salt
garlic powder
onion powder
coarse black pepper

Would the proper order of application be as follows?

Layer One
Lawrys Seasoning Salt

Layer Two
garlic powder
onion powder

Layer Three ("scuffed" in)
coarse black pepper
kosher salt

Or in this case would it be best to omit the Lawry's and just go with Layers 2 and 3?


Great thread, by the way.


Dave
I would eliminate the Kosher salt on the last level.
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Unread 04-16-2009, 10:43 AM   #210
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This thread has changed my life.

Donnie – you are my new favorite Brethren. (Sorry Neil, but you didn't return my call last weekend...)

I only had time to read the first 4 pages before starting my Easter brisket on the UUDS™. After only 4 pages it was still the best brisket I have ever made. (My Mom was moved to tears. She told me she hadn't tasted anything like that since she was a little girl in Houston, attending BBQs with her uncle at the Texas Cattleman's Club just after WWII) Imagine how much better it might be after I read the entire thread... This remarkable transformation of flavor can be summarized thusly:

Simplify. And add salt.

Testing my understanding of that philosophy, Sunday's brisket was rubbed with only two things: Lawry's & Monterey steak seasoning.

Following Donnie's demo – the fine-grained Lawry's went on first. Lot's of it. More than I've ever used. More than I would have believed necessary. Then I rubbed it in. (Never really did that before. Always just kinda sprinkled it evenly.) Following that, it got a generous – somewhat less vigorous – rubbing of MSS.

At foiling time I thought I'd ruined it. Pulled off a little taste – as I'm apt to do – and felt like I had the entire Bonneville salt flats in my mouth. Yuck. But knowing the cook was not over and that I don't want to have Easter at my house again next year, I proceeded normally. Ah but it wasn't normal. It was BETTER than normal. It was glorious. It was juicy. It was bitchen. My best brisket ever.

So it looks like we will be having Easter here again next year.

Thanks Donnie.
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