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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 03-01-2009, 06:20 PM   #61
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I don't know why everyone gets all hung up on what you cook on I would like to see anything legal as a cooking device, gas, electric, wood .... I know it's breaking with tradition, but I don't fear the pellet pooper or the gas unit. Bring it on.
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Unread 03-01-2009, 06:35 PM   #62
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Just saw this P-cubed thread (Pellet Pooping Phil)......Arma-farkin-geddon
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Unread 03-01-2009, 06:38 PM   #63
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Quote:
Originally Posted by BBQchef33 View Post
We just inhaled the brisket flat I made last night. I hate to admit it, but thanks to barbefunkoramaq's Brisket thread, I think the brisket I just made was better than any I made all last year.

then again, it can also be because i haven't had brisket since before the royal last Oct.

brisket was Hickory/cherry mix. Started at 160-165 for 2-3 hours, then pushed to 250 to finish. No smoke ring to speak of, but excellent flavor. the wife is walkig around..'amazing.. thats from the pellet popper?" <--yes.. she said POPPER.

its not a 'smokey' flavor, but alot of 'wood' flavor. I think the salmon may wait till tomorrow since we just finished the entire flat and a load of texas toast.
Phil..........outstanding looking brisket.
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Unread 03-01-2009, 06:44 PM   #64
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Quote:
Originally Posted by CajunSmoker View Post
I don't know why everyone gets all hung up on what you cook on I would like to see anything legal as a cooking device, gas, electric, wood .... I know it's breaking with tradition, but I don't fear the pellet pooper or the gas unit. Bring it on.
Its a LONG and distinguished history there. I think the level of abuse by any one individual will be in direct relation to how long they have known me. All in fun. Chit, Even I look in the mirror and start abusing me too.
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Unread 03-01-2009, 06:47 PM   #65
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Quote:
Originally Posted by Trucky1008 View Post
Stretch that 160-165 out to 6-7 hours and you'll have all the smoke ring you ever wanted. Nice job on the brisky!

Seriously? and then where do u push it to to finish? and how much longer does it add to a packer?
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Unread 03-01-2009, 07:05 PM   #66
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Quote:
Originally Posted by BBQchef33 View Post
Its a LONG and distinguished history there. I think the level of abuse by any one individual will be in direct relation to how long they have known me. All in fun. Chit, Even I look in the mirror and start abusing me too.
Huh?

Too much info boss!
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Unread 03-01-2009, 07:09 PM   #67
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dirty dirty job.. but someone has to do it. :)
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Unread 03-01-2009, 07:14 PM   #68
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Quote:
Originally Posted by BBQchef33 View Post
We just inhaled the brisket flat I made last night. I hate to admit it, but thanks to barbefunkoramaq's Brisket thread, I think the brisket I just made was better than any I made all last year.

then again, it can also be because i haven't had brisket since before the royal last Oct.

brisket was Hickory/cherry mix. Started at 160-165 for 2-3 hours, then pushed to 250 to finish. No smoke ring to speak of, but excellent flavor. the wife is walkig around..'amazing.. thats from the pellet popper?" <--yes.. she said POPPER.

its not a 'smokey' flavor, but alot of 'wood' flavor. I think the salmon may wait till tomorrow since we just finished the entire flat and a load of texas toast.
Would you mind posting the link to the barbefunkoramaq brisket thread you referenced? I couldn't find it. Thanks.
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Unread 03-01-2009, 07:15 PM   #69
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Quote:
Originally Posted by BBQchef33 View Post
dirty dirty job.. but someone has to do it. :)
Yeppers............congrats on your new bbqpit Phil.
Guess im just fakin jealous here.
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Unread 03-01-2009, 07:35 PM   #70
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Default Historic post and thread

To commemorate what I'm sure will be a classic, The Phil Pellet Pooper Post,
I have decided to change my avatar in recognition.
(goodbye to King Crimson and the Court of the Crimson King......)

Really great lookin' briskie by the way......

And always remember,
no matter where you go,
there you are.

Enjoy, Phil.
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Unread 03-01-2009, 08:11 PM   #71
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Quote:
Originally Posted by BBQchef33 View Post
Even I look in the mirror and start abusing me too.

Phil enjoys "self abuse". Pass it on.
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Unread 03-01-2009, 08:15 PM   #72
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Quote:
Originally Posted by Trucky1008 View Post
Stretch that 160-165 out to 6-7 hours and you'll have all the smoke ring you ever wanted. Nice job on the brisky!
Exactly, or let it run at 200-210 for several hours. That would help the "smoke" flavor a bit, too. Note a major difference, but should be noticeable.
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Unread 03-01-2009, 08:22 PM   #73
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Ya shoulda tried a UDS with the BBQ guru before driving off the cliff.
Have you ever considered boiling the Ribs and Brisket, adding liquid smoke, and then
throwing them into the Crock Pot?
You wouldn't have to go outside!

Weiser
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Unread 03-01-2009, 08:24 PM   #74
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Quote:
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Phil enjoys "self abuse". Pass it on.
Actually, I hear he brought another machine back from Chicago that does that too.
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Unread 03-01-2009, 08:27 PM   #75
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Actually, I hear he brought another machine back from Chicago that does that too.
Was that from Greg, too? Ewwwww....
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