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Meat-Up in Memphis 2021

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Hello From Finland - Poppamies sends greetings

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  • Dr ROK
    replied
    Welcome aboard! Sounds like us rookies will benefit from your experiences.

    Leave a comment:


  • Poppamies
    replied
    I didn't take any pics from this, it's only "R&D" to measure the behaviour of the meat compared from what i have read and heard. The result as i expected was that the one i covered air tight with foil after 2,5 hours of smoking didn't encounter any "stall" during the cooking and finished after 10,5 hours. Weight loss for this one was 26%.

    The uncovered one that i moistened every ~1,5 hours took 16 hours. Weight loss was 31%.

    The weight loss is not that big, especially when mixed with bbq sauce afterwards but there was a significant difference in the taste and some in the texture of the bark. Both got the same amount of smoke ( the other one maybe little bit more from the "after smoke") but probably the moistening made some difference on the taste. I used cola.

    After shredding the meat and mixing with bbq sauce there wasn't really difference in the taste. covered one is juicier.

    I did interesting test while smoking brisket in -20 celsius. I used Bradley electrical smoker because it has better insulation. Weber i could not use in that temperature because wind blows it cold, even with 70 brickets i could not heat the upper part of the smoker more than 70 celsius

    Anyway, i always thought that even the bradley could not do it but it really has a good insulation. Check the graph, it shows that it's struggling to keep the temperature but manages somehow. However, maybe because of the varying heat the brisket lost 50% of it's weight. What's your experience on weight loss? It was uncovered.



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  • David Parrish
    replied
    Welcome Poppamies! Got any thoughts/pics of that cook you were talking about in your first post?

    Leave a comment:


  • W.A.
    commented on 's reply
    Awesome

  • BBQLipscken
    replied
    Welcome to the Pit Marko! The festival looks interesting!

    Leave a comment:


  • Huskee
    replied
    It's New Year's Eve in Finland too? Amazing! (just joking)

    Leave a comment:


  • Poppamies
    replied
    Hey all! Thank you for the warm welcome! our site is www.chilifest.fi for the festival and www.poppamies.fi is my company. Here is a "after movie" of the festival:
    https://www.youtube.com/watch?v=q_mdUf_10sQ . It's in Finnish, sorry for that
    It was firstly found on chillies alone but now 2014 we had some smokers and local sausage companies, street food, restaurants etc in the show. Next year a lot more BBQ.

    I'm looking forward to comment on posts and to have feedback for my own topics. Cheers and happy new year to ya all!

    Marko

    Leave a comment:


  • The Burn
    replied
    Welcome Marko. Sounds like you'll have a lot of interesting info to share. Looking forward to it.

    Leave a comment:


  • _John_
    replied
    Welcome, interested in hearing about some of your local recipes.

    Leave a comment:


  • Jon Solberg
    replied
    Hey Poppamies, Welcome. Does your festival have a website? I would love to check that out.


    edit:

    Is this your company's site?

    http://www.poppamies.fi/index.php

    Very cool stuff.
    Last edited by Jon Solberg; December 31, 2014, 10:03 AM.

    Leave a comment:


  • Ozric
    replied
    Welcome, Marko!

    I have been enjoying, once again, the IIHF World Junior Championship, this year from Montreal/Toronto. Finland look excellent. We'll see how close you come to repeating as World Junior hockey champs!

    And...

    The tournament is in Finland next year! Wish I were there!

    Leave a comment:


  • Huskee
    replied
    Welcome Marko! Glad to be making more friends from Europe! You will enjoy The Pit, we have a great (& quickly growing) international community here offering many perspectives. More importantly, we all can come together to share, learn, and brag a little in the process!

    Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos!

    Hope to hear & see more from you.

    Leave a comment:


  • smarkley
    replied
    Hey Marko... glad to have you. I look forward to your posts.

    Leave a comment:


  • Deuce
    replied
    Hi Marko, welcome to the Pit

    Leave a comment:


  • HC in SC
    replied
    Right on - a big welcome from the Charleston, SC area!

    Leave a comment:

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Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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Meat-Up in Memphis

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