ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 08-04-2009, 04:07 PM   #46
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I am not sure, if I look at the ingredients, it says one thing, how it affected me when I was monitoring my diet suggested that it has something that affected blood sugar levels in me. That could only me MSG (which they would have to list) or some form of flavor enhancer that could be listed as 'natural flavor'. I no longer use it because of the effect it seemed to have on my system.

That being said, you will not go wrong with one of the things I take away from most of Brother Funks posts, which is that often times, straightforward is best and diligence is rewarded. I use less salt in my rubs due to the fact that most of my diet is very low sodium. So if I use something like Popdaddy's dirty dalmation, I find that I need to cut the salt by 1/3. And yes, I know it affects the outcome.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 08-04-2009, 05:24 PM   #47
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

I c i c
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Unread 08-04-2009, 06:07 PM   #48
Brian in Maine
is One Chatty Farker
 
Brian in Maine's Avatar
 
Join Date: 08-05-07
Location: Portland Me
Downloads: 0
Uploads: 0
Default

I cooked a 6# flat Sunday fat side down. I stayed at 250* grate level 4 hrs until I foiled. At this point I flipped it fat side up, and added 1/4 cup of liquid, and moved it into a 250* oven, so I could smoke some sausage. It stayed in the oven 2 hrs. until the temp was 195*. I let it rest 1 1/2 hrs,
It came out moist tender and delicious.
I have followed this procedure for 3 years, and had only one flat come out dry.
My oppinion is that you should have let it rest in the foil, instead of putting it back in the pit.
__________________
Brian

2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
Webber Silver Genises B
3 burner camp stove
Brian in Maine is offline   Reply With Quote


Unread 08-04-2009, 06:24 PM   #49
dgassaway
Full Fledged Farker
 
Join Date: 05-11-09
Location: Kalispell, MT
Downloads: 0
Uploads: 0
Default

All I can do now is take what I've learned from you guys and do it again. I WILL NOT be beaten by the brisket!
__________________
[FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT]
[COLOR=Navy]
[/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's
1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2]
____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana]

PNWBA Board Member | CBJ #200356[/FONT]
Smokin' HOT Grillfriends | Wellseasoned & The CanadaQ Crew BBQ Team
Event Organizer: Big Red Barn Burner | Cloverdale Cowboy Cook-off | BBQ on the By Pass[/COLOR][/SIZE][/FONT]
dgassaway is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread barbefunkoramaque Q-talk 48 03-14-2014 06:54 PM
Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread Pitmaster T Q-talk 32 09-16-2011 05:44 PM
Why dry brisket? watg? Q-talk 12 05-06-2009 04:37 PM
First Brisket Please don't let it dry out RazBarlow Q-talk 29 03-27-2009 02:57 PM
Dry Brisket bigthirsty Q-talk 14 02-09-2009 09:45 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:49 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts