Re: On horizontal pits

In article <9dswn.209807$rq1.63422@xxxxxxxxxxxxxxxxxxxxxxxxxxx>,
BBQ <BBQ936@xxxxxxx> wrote:

It used to be low and slow was considered barbecue. But I say that is
not necessarily so. I have heard of briskets being done in 8 hours.
Many like to spend 12 hours or more on a brisket. As long as it is
tender, that's what matters.

BBQ

And flavorful... I plan to marinate the next Brisket I do for at least
3 days. I'm tired of tasteless beef. Rubs for that just don't do it
for me. I have the refrigerator space.


But then it will be Corned Beef Brisket maybe ;-) Depending on the
spices used to marinate or brine !!!

BBQ

Salt would not be a major ingredient. <g>

Seriously, the last couple of Briskets I've had that other people cooked
were as flavorless as the last one that I did. I really do think that
it needs a marinade. Smoke and a rub is not enough!

I have one in the freezer at the moment that I bought for $.99 per lb. a
couple of months ago. I'll probably only do 1/2 of it at a time.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
 Only Irish  coffee provides in a single glass all four  essential food groups: alcohol, caffeine, sugar  and fat. --Alex Levine
.

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