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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 03-02-2009, 06:48 PM   #91
JD McGee
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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.
Hmmm...nice brisky poob. Same with me on mine as far as smoke ring...though I started mine at 220...finished at 250...foiled after 4 hours when it hit 160 internal. Did you inject or marinade?
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Unread 03-02-2009, 07:01 PM   #92
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I will not judge him.....I will not judge him.....

Any leftovers to send this way?
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Unread 03-02-2009, 07:15 PM   #93
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Did you inject or marinade?
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Unread 03-02-2009, 08:36 PM   #94
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Nope. No injection or marinade. Just a 4 salt rub. I put a little bit of turbinado on it about 4 hours into the cook.
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Unread 03-02-2009, 09:21 PM   #95
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Tweaker! Tweaker! Tweaker!
Dude...I was using YOUR stuff... Good stuff BTW!
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Unread 03-06-2009, 08:03 PM   #96
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So.. cooking was slow this week with a foot of snow all around the yard, but the upside is that my new cover came the day after the snotstorm.

In the cooker since 7PM, is a 17 lb brisket. Salt & Pepper with bovine gold in between.

Pellets are mostly hickory. I'm running low. Have 400lbs on order.

At restaurant depot, I found these small(real small, about 5x2 and 4 inches deep) stainless steel steam table pans. I drilled 3 holes in each side and 3 on the bottom and filled the pan with some wood chips. Places the pan on the edge of the firepot and in about 15 minutes, the chips were smoldering a little. I am hoping to supplement the smoke at the beginning of the cook.

Temps are set at 160. Will run this way until midnight, then put it up to 245 and leave it alone for the night. Timing is everything on this one.. test is to see how long the briskets take at the longer low temp period. Challenge is to start figuring timing to decide if I will use this pit at a contest. (grrrrrrrrrrr.....)
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Unread 03-06-2009, 08:27 PM   #97
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Quote:
Originally Posted by BBQchef33 View Post
So.. cooking was slow this week with a foot of snow all around the yard, but the upside is that my new cover came the day after the snotstorm.

In the cooker since 7PM, is a 17 lb brisket. Salt & Pepper with bovine gold in between.

Pellets are mostly hickory. I'm running low. Have 400lbs on order.

At restaurant depot, I found these small(real small, about 5x2 and 4 inches deep) stainless steel steam table pans. I drilled 3 holes in each side and 3 on the bottom and filled the pan with some wood chips. Places the pan on the edge of the firepot and in about 15 minutes, the chips were smoldering a little. I am hoping to supplement the smoke at the beginning of the cook.

Temps are set at 160. Will run this way until midnight, then put it up to 245 and leave it alone for the night. Timing is everything on this one.. test is to see how long the briskets take at the longer low temp period. Challenge is to start figuring timing to decide if I will use this pit at a contest. (grrrrrrrrrrr.....)
Not to hijack this thread but your new pits manufacture have lots of information on their.....forum.
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Unread 03-06-2009, 10:09 PM   #98
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what fun would that be?
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Unread 03-06-2009, 10:15 PM   #99
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Sounds fun. When you starting mods on my 22.5 inch WSM? I need a smoker to cook on.
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Unread 03-06-2009, 10:17 PM   #100
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oh.. didnt I tell u??.. it works really great. :)
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Unread 03-06-2009, 10:23 PM   #101
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Quote:
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oh.. didnt I tell u??.. it works really great. :)
WSMs don't have plugs so I know you're lying!

I need to make a trek out to see the new beast though. When you having a cookout for us all?
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Unread 03-06-2009, 10:26 PM   #102
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Quote:
Originally Posted by BBQchef33 View Post
Temps are set at 160. Will run this way until midnight, then put it up to 245 and leave it alone for the night.
Not sure if you're aware of this, but if you set the hold temp to 245 you won't have to mess with it at midnight, it will change automatically. No reason to be up at midnight if you don't have to!
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Unread 03-06-2009, 10:48 PM   #103
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i set the cook temp to 160 for 5 hours, then the hold temp to 245 with a 14 hour cook cycle. That should get me to 9AM when I'll go peek.

wow.. this is alot of work.








NOT!! :)
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Unread 03-06-2009, 11:21 PM   #104
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Quote:
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Challenge is to start figuring timing to decide if I will use this pit at a contest. (grrrrrrrrrrr.....)
Cheater , Cheater , Pellet eater!
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Unread 03-06-2009, 11:54 PM   #105
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ummm yeah?? and your point is?




Brisket has been in for 5 hours at 160. Temp in the flat is 125. The photos shows the little smoke box supplementing the pellets.

something kinda funny I noticed...... when u push "cook mode" button..it says.. 'set oven temperature', so I set the oven temp to 240.

I have the nu-temp with me to make sure the oven keeps running all night. So I guess I can watch TV, twiddle my thumbs, paint the den, count the peaks in the stucco, all while my brisket cooks.
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You know your getting older when you choose your cereal for the fiber, not the toy


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