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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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10-18-2015, 07:03 PM | #16 |
is One Chatty Farker
Join Date: 01-20-11
Location: Grants Pass, Oregon
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Killer! I've been thinking about using my kettle for the first several hours to get a good smoke profile, then transferring to my Traeger for a "set it and forget it" finish.
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10-18-2015, 07:16 PM | #17 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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That brisket looks killer.
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10-19-2015, 06:36 PM | #18 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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I really like the sticky mahogany bark of this one
As opposed to the hard black crusty bark like here
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Let's all just calm down and smoke a fatty Last edited by Ron_L; 12-18-2017 at 09:58 AM.. |
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10-19-2015, 06:42 PM | #19 |
On the road to being a farker
Join Date: 12-10-12
Location: wisconsin
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rough estimate how long is it in the oven? I am really liking this idea
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"Cashin checks and snapin necks" |
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10-19-2015, 09:38 PM | #20 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
Thats 18 hrs from putting it on to slicing. The best part of this method is the timeline can be stretched or compressed however is needed by raising/lowering temps or times of any part of the process.
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Let's all just calm down and smoke a fatty |
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10-19-2015, 09:51 PM | #21 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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I like it Steve, do what fits for you. What a difference with the black and mahogany version. but hey some "like" their black bark.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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10-19-2015, 10:07 PM | #22 |
Full Fledged Farker
Join Date: 04-18-12
Location: Upstate, SC
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Thanks for sharing. You've got me thinking.
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Lang 60, FEC 120, 3-FEC 100's, WSM 22.5, Chargriller, Red Thermapen - KCBS CBJ, SCBA Master Judge |
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10-20-2015, 12:09 AM | #23 | ||
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
If theres a crowd theres almost always a rack of ribs and some apps on the cooker so at least got something on it. Quote:
Thats the point. This fits me perfect. I stay up til 1-3 and get start stirring by 7. I so much prefer wood that id rather cook for a few hours in the offset then finish in an oven then burn charcoal all night. Just my preference. It makes the whole process natural and stress free.
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Let's all just calm down and smoke a fatty |
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10-21-2015, 02:37 PM | #24 |
Knows what a fatty is.
Join Date: 04-17-14
Location: Louisville, KY
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This is a great method, thanks for the explanation. I will keep this in mind for the next brisket I cook.
Do you do the same for butts? |
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10-21-2015, 03:27 PM | #25 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Thanks. Yes ive used the same principle for pork. Works just as well.
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Let's all just calm down and smoke a fatty |
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10-21-2015, 04:03 PM | #26 |
is one Smokin' Farker
Join Date: 02-11-10
Location: Porters Lake N.S Canada
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That brisket looks good!
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GMG Jim Bowie , UDS, Weber kettle, I grill2 , a stick over hot coals!! |
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10-21-2015, 04:56 PM | #27 | |
is One Chatty Farker
Join Date: 01-15-14
Location: Byram Twp., NJ
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Quote:
Great cook ninja and thanks for the tutorial. I definitely learned something here.
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BGE XL, BGE Mini, MAK 1 Star #385, 22.5 WSM, Weber Platinum, mini-WSM, PBC, Bradly OBS w/Auber & La Caja China |
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10-21-2015, 04:58 PM | #28 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Very nicely done, and I'm a big fan of the idea of folks doing what fits best for them - makes a huge amount of sense!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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02-03-2017, 04:24 PM | #29 |
is one Smokin' Farker
Join Date: 04-28-10
Location: Somewhere, TX
Name/Nickname : ...
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Outstanding information - very similar to what I do but with some valuable additions. Wish I'd seen this thread last year.
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[URL="http://www.bbq-brethren.com/forum/showthread.php?t=239363"]My Custom LSG 24x40[/URL] - 36" Blackstone - (others-R&O FatGirl, ETSC RK-250, Tejas 1628-all sold) |
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02-03-2017, 04:51 PM | #30 |
is Blowin Smoke!
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
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I've followed the way of the Ninja, and it's all I would do from now on
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brisket, flash powder, hot & slow, pig honey, pitmaster t, smoke ninja, The big lie, Weep and read |
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