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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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#1 |
Found some matches.
Join Date: 09-17-09
Location: boulder, co
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![]() Picked up my party Friday and gave her a test run today.
I did a brisket, butt, and some baby backs. Baby backs turned out pretty good overall. Butt was excellent. And the brisket was overdone and pretty flat in the flavor department. One thing I did notice is that my rub turned very "cakey" and took on a dark color but not what I would consider a good bark. Is this because of the water pan in the smoker or just my rub? Its mostly brown sugar, salt, paprika, onion, garlic, cayenne. The brisket was staying at 150-170 range for a long time and as soon as I wrapped it the temp went up crazy fast so the over cooking was my fault |
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#2 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Lynnwood, WA
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#3 |
Full Fledged Farker
Join Date: 10-09-09
Location: Woburn, MA
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![]() We always place Brisket fat side down in the lower part of the cooker with the Butt Fat side down above the Brisket.
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Steve of Woburn, MA. Sponsored by the BBQ Guru, Humphrey's Chips and Chunks and Royal Oak Charcoal. |
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#4 |
Babbling Farker
![]() Join Date: 07-17-06
Location: Flushing Michigan
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![]() What rack did you have the Brisket on ?? Was there anything above it ?
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
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#5 |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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![]() its hard to say if it was what happened with the brisket but I would have to think that the water pan is going to effect all of your meats and rubs not just the one on your brisket. If you liked the other meats, I would first look at the rub you're using
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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#6 |
is one Smokin' Farker
Join Date: 08-13-03
Location: Nekoosa, Wi
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![]() And I usually put the briskets fat side up in the bws---lots of ways to skin a cat
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Buzz(2FAT) KCBS #9269 and #4605 Blazen Gridiron BWS Competitor--sold BWS Pro Jr--sold BWS party(all SS) BDS--on loan BGE |
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#7 |
is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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![]() One of the things I was most amazed about when I first began using BW was how great the bark was on my pork. I always put fat side down.
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living |
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