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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-05-2014, 09:07 PM | #31 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Where the hell is all this "cooker/smoker" crap coming from. No one really said this when I fell off the planet. Why this obsession now with cooker/versus smoker? |
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01-05-2014, 09:09 PM | #32 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Sorry bad attempt at cross thread humor.
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Let's all just calm down and smoke a fatty |
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01-05-2014, 09:17 PM | #33 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Truly a teacher
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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01-05-2014, 09:23 PM | #34 |
Got Wood.
Join Date: 06-03-11
Location: Vancouver Wa
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I thought it was funny :
I just did a 15 lb packer like this today. Wrapped in butcher paper at around 4 hours and it probed like buttah 2 hours later at 214, I think I ate half the brisket before my wife reminded me my kids were hungry. So sad when there are no left over's. |
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01-05-2014, 09:38 PM | #35 |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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Here's the problem I have cooking packers at those higher temps. I have problems with the end of the flat and about two to three inches in overcooking and turning hard as a rock. How do I keep from that happening and still cooking at those higher temps?
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Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
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01-05-2014, 10:29 PM | #36 |
Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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Donnie, I have seen that video before...after you wrap do you place back on the smoker fat up or down the rest of the way till probe tender?
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I am here. Where are U? 2440 Party Gator Purple the Super Sexiest Thermopen |
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01-06-2014, 08:17 AM | #37 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Don't buy packers with thin tails if it is less than 1" either leave it or buy it and trim it. Cook that part too just pull it a little early I'm thinkin Chili here...
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from: ---> |
01-06-2014, 09:40 AM | #38 |
Full Fledged Farker
Join Date: 11-09-10
Location: Pleasant View Tennessee
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Good MEAT......Medium HEAT.....Don't CHEAT.....the basics..
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01-06-2014, 07:17 PM | #39 | ||
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
Quote:
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01-06-2014, 07:23 PM | #40 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Oh I forgot bama.... I'm a 275 guy and have a lot of the same problems with higher temps like some of the other guys that do it.
U might remember I was preaching and showing hot and fast when it was a practice to be ridiculed. Once People got turn on to my results they started pushing th envelope further than I chose to go as I had already been there... I never have good luck withsustained super high heat like above 325. I can do short bursts but have the same concerns as you. And I pretty much am credited with the Reintroduction of hot and fast.... To such an extent... Heck.... I don't even think my temp is considered hot and fast anymore. I miss u bama!!!! |
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brisket |
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