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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 07-12-2009, 07:09 AM   #16
barbefunkoramaque
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Quote:
Originally Posted by Knothead View Post
nice video thats the kind of stuff that makes you want to get out and cook.
Did you see the juices melting in that first shot?
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Unread 07-12-2009, 11:41 AM   #17
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Great video! The amount of rub is amazing. Any sugar used at all?

Thanks,
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Unread 07-12-2009, 04:20 PM   #18
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Originally Posted by Greg60525 View Post
Great video! The amount of rub is amazing. Any sugar used at all?

Thanks,
No... the final rub, is large grained stuff of mostly salt and pepper.

Years ago, when I was goofing round with the process, I cannot tell you how much I never really trusted myself.

Sometimes I would think it was too much and spray the whole batch with a water hose thereby knocking it lots of it off,

Sometimes I would flip it a lot to knck it off. Or baste it, mop it.

worst mistake is to foil it thereby catching too much of the drippings and making it all too salty.

Also, mot trusting your instincts and inadvertenly taking off a chunk or letting someone from your team that has no idea about the process take a chunk too soon.... it will be too salty, and REAL peppery and will make you want to do the things above to lower the solution of the meat.

BUT

leave it alone and it all balances out, mellows out because the outer edges either drip off (the salt literally slowly disSAPPEARS INTO THE MEAT) or get drawn in to the meat over the smoke time.... which of course is less due to the hot and fast theme.

Also, as the video says... do NOT leave the final rub on the meat... EVER. This is a rub and drop on the pit.
I Did once have to tone it down slightly for an elderly crowd and simply dumped it like normal but rubbed the rub in more than I did on the video.
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Unread 07-12-2009, 04:24 PM   #19
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Butt glitter rub 7th post down..

video aint bad either
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Unread 07-12-2009, 05:01 PM   #20
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Really nice video.
Thanks
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Unread 07-12-2009, 05:09 PM   #21
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Thanks bud
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Unread 07-12-2009, 08:00 PM   #22
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Inspirational.
Hope to find more of your vid's. Thank-you.
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Unread 07-12-2009, 08:18 PM   #23
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You missed your calling. That was a Great Video. Thanks
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Unread 07-12-2009, 08:22 PM   #24
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Unread 07-13-2009, 07:29 AM   #25
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Donnie,
What was the cooking time for the briskets? Or did you use feel and temp?
Thanks,
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Unread 07-13-2009, 07:46 AM   #26
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Noticed the running juices... excellent shot! But my favorite has to be the one from inside the pit as you open it... :)

As always, appreciate you sharing the things you know...
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Unread 07-13-2009, 08:09 AM   #27
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That's a great video. Thanks for sharin.
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Unread 07-13-2009, 08:29 AM   #28
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Quote:
Originally Posted by jocosa View Post
Noticed the running juices... excellent shot! But my favorite has to be the one from inside the pit as you open it... :)

As always, appreciate you sharing the things you know...

Go back to that web channel where my videos are and click UNDERTAKER Slaw Video


You will like the BBQ Inspired Cinematography

Dumplins aint bad either LOL
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Unread 07-13-2009, 10:57 AM   #29
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Quote:
Originally Posted by jonboy View Post
Donnie,
What was the cooking time for the briskets? Or did you use feel and temp?
Thanks,
jon
Yes, feel... I don't remember I banked them that time and put on another 20 or so.

Baking is where you spred them out like I did in the video then when they hit the stall or a little later I will take them and PILE them with the fat on all the outer edges in a more gentle area of the pit. The pit can stretch out 30 on say the top and bottom racks without being too crowded and briskets being in too hot of an area.

So I needed a total of maybe 55 Briskets that event.

Now right around the stall I pull the briskets and I like to collect the juices early so I have this HUGE maybe 42Inch by 24 inch pan I pack them in that has a spigot on it so I can drain the juice later without moving the meat.

Anyway as I pull them I inspect the fat (cuz they have been laying on it) and the thicker fat caps go on the bottom layer to continue rendering, the ones that are cooked the most go in the middle fat down, (which continues to moistly cook the up turned flat of the lower row) and the other that are still in need of rendering go on top fat UP. I then pack the pit with another 20 or so to smoke for a few hours till stall again.

One other thing i Do is at this point if I am rushed for time or need protection I will soak huge wads of Butcher Paper in Water and drape and mold and form the paper over the stacks of meat from the first batch as if trying to seal them in like paper meschae.

If I open I will stab (maybe a 12 inch thick pile of briskets with my long prober right through the stack and see if they are still cooking right) This way I do not have to move them around to find out if they are done.

I bank these in a cool spot of the pit though. Usually the 260-70 degree area.

In 4 -5 hours the second batch is ready to Bank and the first set is ready for my big holding oven in the Church...the second batch usually cooks and goes in ice chests and is the last we use.
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Unread 07-13-2009, 12:04 PM   #30
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Great Video's.
We actually tried the hot and fast this weekend. We cooked 3 7# brisket flats in about 4-5 hours. I was runnin about 280 or so the whole time. In my reverse flow. They came out great and juicy. Although I am guilty of foiling them at 160. I still get paranoid bout em drying out.
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