Outdoors
Sponsored by

Harvard Brisket Smoking class design

4,665 Views | 23 Replies | Last: 10 yr ago by KY AG
Chipotlemonger
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
8:02a, 5/6/15
Interesting read from the Boston Globe

Wouldn't mind trying out this hourglass ceramic deal.

http://www.bostonglobe.com/metro/2015/05/05/harvard-class-cooks-ultimate-bbq-smoker/0O4fLQ0rbt9qMGsllPoTjK/story.html?hootPostID=2799b5a3df8eadb6755a1a817167ef0e
Reply Quote
DTrain
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
9:00a, 5/6/15
If Williams Sonama brings it to market gosh knows what it will cost.

Also skeptical of a BBQ judge from KC signing off on brisket. Their brisket pales in comparison.

As a stick burning, offset tending, sleep deprived purist I yell at them to get off my lawn.
Reply Quote
FIDO*98*
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
9:20a, 5/6/15
It's the Indian, not the arrow.
Reply Quote
Duncan Idaho
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
10:41a, 5/6/15
I'd like to see the data.

But I wonder about the size if their data set. The article mentions 220 lbs of beef....that is less than 10 briskets.
Reply Quote
Furlock Bones
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to DTrain • 10:54a, 5/6/15
quote:
If Williams Sonama brings it to market gosh knows what it will cost.

Also skeptical of a BBQ judge from KC signing off on brisket. Their brisket pales in comparison.

As a stick burning, offset tending, sleep deprived purist I yell at them to get off my lawn.
no ****. brisket is uniquely Texan.
Reply Quote
Furlock Bones
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
10:57a, 5/6/15
i do however like the science of creating the perfect vessel.
Reply Quote
DayAg!
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
11:08a, 5/6/15
Well, I use an $89 dollar barrel pit from HEB. Comes out just right every time. The major key to it is consistency. Just try and do it the same way every time when you find what you like. Works for me.
Reply Quote
Midnight Cyclops
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Duncan Idaho • 12:05p, 5/6/15
quote:
I'd like to see the data.

But I wonder about the size if their data set. The article mentions 220 lbs of beef....that is less than 10 briskets.
Where are you getting briskets that average more than 22lbs???

I'd like to see the data and goals as well. What ideal did they set as the "perfect brisket"? Either way, sounds like a fun project. Wish I could have done something like that for my capstone.
Reply Quote
Sweet Kitten Feet
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
12:11p, 5/6/15
Man. I think it's great that Texas-style bbq is getting national attention, but damnit I miss the days of $2/lb brisket.
Reply Quote
Duncan Idaho
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Midnight Cyclops • 1:33p, 5/6/15
You are right...should have been closer to 15

But still that isn't a large pool of data.

Unless the are using trimmed flats.....but then that would negate the whole exercise
Reply Quote
KY AG
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
3:05p, 5/6/15
BassAg
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Sweet Kitten Feet • 3:06p, 5/6/15
quote:
Man. I think it's great that Texas-style bbq is getting national attention, but damnit I miss the days of $2/lb brisket.
HERE
Reply Quote
KY AG
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
3:06p, 5/6/15
Interesting that they're calling this "brisket" BBQ.

BBQ is pulled pork, preferably dry. Hth, Harvard.
Reply Quote
Furlock Bones
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to KY AG • 3:28p, 5/6/15
quote:
Interesting that they're calling this "brisket" BBQ.

BBQ is pulled pork, preferably dry. Hth, Harvard.
Reply Quote
Chipotlemonger
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to KY AG • 5:39p, 5/6/15
quote:
Interesting that they're calling this "brisket" BBQ.

BBQ is pulled pork, preferably dry. Hth, Harvard.


Vote it down.
Reply Quote
schmellba99
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
5:41p, 5/6/15
He is from Kentucky. They know jack and squat about good BBQ.

They make up for it with their knowledge and ability to craft some awesome bourbon though.
Reply Quote
ursusguy
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
5:45p, 5/6/15
I wonder what it would do to baloney. I'm taking more and more of a liking to smoked baloney....and it is cheap.
Reply Quote
Proc92
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to ursusguy • 6:16p, 5/6/15
quote:
I wonder what it would do to baloney. I'm taking more and more of a liking to smoked baloney....and it is cheap.
The old Tennessee tenderloin.
Reply Quote
MAROON
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
6:27p, 5/6/15
http://news.harvard.edu/gazette/story/2015/05/really-try-the-brisket/

nice roast beef

Reply Quote
ShaggyAggie01
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to ursusguy • 8:54p, 5/6/15
quote:
I wonder what it would do to baloney. I'm taking more and more of a liking to smoked baloney....and it is cheap.

well, you'll eat anything.
Reply Quote
ShaggyAggie01
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to MAROON • 8:55p, 5/6/15
quote:
http://news.harvard.edu/gazette/story/2015/05/really-try-the-brisket/

nice roast beef


that is not perfect brisket. No thanks.
Reply Quote
BlackGoldAg2011
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to MAROON • 9:02p, 5/6/15
quote:



No smoke ring, poorly sliced
2/10 WNB WNE
Reply Quote
2 edits
jt2hunt
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
9:28p, 5/6/15
Where is. The. Smoke ring?
Reply Quote
BCO07
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
9:30p, 5/6/15
lol at Harvard engineers, that is pathetic
Reply Quote
1 edit
KY AG
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to schmellba99 • 9:48p, 5/6/15
quote:
He is from Kentucky. They know jack and squat about good BBQ.

They make up for it with their knowledge and ability to craft some awesome bourbon though.


Fortunately I speak Texan so when you say BBQ here I know you mean brisket, of which Kentuckians know nothing about. But thank you for the kind words for our liquor of choice.
Reply Quote
Refresh
Page 1 of 1
 
×
subscribe Verify your student status
See Subscription Benefits
Trial only available to users who have never subscribed or participated in a previous trial.