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Old 07-13-2008, 06:30 PM   #11
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there's a whole style of cooking in a brown paper bag...
Sapo may have hit on a whole new technique.
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Old 07-13-2008, 06:37 PM   #12
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SS that looked fantastic!
Who da' thunk........a turkey cookin' bag!
Was there a difference 'tweenced using foil or that bag in the finished brisket?
Watching the video I saw some canister type things stuck to your hood fan. Are those spices?

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Old 07-13-2008, 07:07 PM   #13
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Cap'n, I'm surprised you haven't claimed to have invented the Sappo Method. You're starting to fail in your old age.
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Old 07-13-2008, 10:29 PM   #14
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Quote:
Originally Posted by Puff
SS that looked fantastic!
Who da' thunk........a turkey cookin' bag!
Was there a difference 'tweenced using foil or that bag in the finished brisket?
Watching the video I saw some canister type things stuck to your hood fan. Are those spices?

The only difference between the baking bag and the foil is it is air tight and no juices are lost. Other than that it was nice to be able to feel the brisket and look at it as it finished. The canisters are various spices that yall have sent to me. I can put just a bit in there and keep the rest very fresh.
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Old 07-13-2008, 10:38 PM   #15
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Brisket looks very moist and tender SS. Nice work.

What did the bag do to the bark ?
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Old 07-13-2008, 11:15 PM   #16
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Wow SS looks great. Gonna have to try that bag thing myself. Never woulda thought of that. Sides looked good too.
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Old 07-27-2008, 01:50 PM   #17
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That is some more nice looking Q.

I've been taking my brisket to 210F, and that is working for me.

A friend is putting together a collection of BBQ notes, from a scientist's point of view. He wanted me to try using Morton Tender Quick instead of salt. He thought the small amount of nitrates it provides would enhance the smoke ring.

I'll put it on the shopping list and let you know what happens.

Steve
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Old 07-27-2008, 03:54 PM   #18
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I forgot to ask, where did you get your Andouille Sausage?

Steve
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