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Author Topic: brisket, hot and fast  (Read 1480 times)

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Offline GualtieroIlVecchio

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Re: brisket, hot and fast
« Reply #40 on: October 08, 2017, 03:34:26 PM »
Any reason not to use foil?

Well, there has been some discussion going on regarding the role of aluminium foil in the context of Alzheimer's disease. Especially when food is in contact with the foil in the lower pH range, like when spraying with apple-juice/-vinegar or the like.


I don't think it holds truth, though, I use aluminium foil all the time. But I keep forgetting what I wanted to say...  ;D (j/k)
« Last Edit: October 08, 2017, 03:36:38 PM by GualtieroIlVecchio »

Offline Jackitup

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Re: brisket, hot and fast
« Reply #41 on: October 08, 2017, 08:51:33 PM »
Not brisket, but hot and fast baby back ribs done in 1 hr and 20 minutes. Rack was cut in two, and seasoned with carne asada seasoning and Italian seasoning. On a whim I glazed one rack with some char siu sauce the last 15 minutes. Pic #4 was at the 45 minute mark and meat was already pulling away from the bone ends. Temps on the Big Easy were 340° to 360°. Didn't need the char siu sauce, good but we both liked the dry rub by itself. Ribs were perfectly tender and VERY juicy, as good as any I've done!!!
« Last Edit: October 08, 2017, 08:54:52 PM by Jackitup »
Jon

“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline Jackitup

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Re: brisket, hot and fast
« Reply #42 on: October 08, 2017, 08:56:24 PM »
And dessert.......😎
Jon

“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline nick57

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Re: brisket, hot and fast
« Reply #43 on: October 09, 2017, 05:29:11 PM »
posted in wrong thread somehow, please delete
« Last Edit: October 09, 2017, 07:02:49 PM by nick57 »

Offline Jackie Tran

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Re: brisket, hot and fast
« Reply #44 on: October 09, 2017, 05:44:24 PM »
Jon.  Your ribs look good.  I've got a rack thawed in the fridge.   Been waiting for an opportunity to try em in the Big Easy.  lol I was going to do them at 275 but now 320f sounds tempting.   Lol.  Good job! 

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Offline norcoscia

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Re: brisket, hot and fast
« Reply #45 on: October 09, 2017, 06:54:19 PM »
And dessert.......😎

Nice job on the ribs - and the dessert looks pretty good too  :-D
Norm

Online quietdesperation

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Re: brisket, hot and fast
« Reply #46 on: October 19, 2017, 03:59:45 PM »
I have a 90-minute high heat recipe for baby backs but those look better than what I've been able to achieve.  still waiting on your 2-hour spare rib recipe!
"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

Offline Jackie Tran

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Re: brisket, hot and fast
« Reply #47 on: October 19, 2017, 05:50:07 PM »
Here are some baby backs I did recently in 3 hrs in my Weber charcoal grill.

Online quietdesperation

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Re: brisket, hot and fast
« Reply #48 on: October 19, 2017, 07:05:54 PM »
good stuff chau! I've never tried to temp probe ribs, what was your target temp?
"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

Offline Jackie Tran

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Re: brisket, hot and fast
« Reply #49 on: October 19, 2017, 07:51:08 PM »
I'll pull them anywhere between 200-205 plus as long as they also pass the probe test.  I'll chk them in a few spots as well just to check both the tenderness and ease of probing.

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