Re: On horizontal pits

On Apr 11, 9:03 pm, Omelet <ompome...@xxxxxxxxx> wrote:
In article <4bc2947e$0$18950$ec3e2...@xxxxxxxxxxxxxxxxxxxxxx>,
 "Blackboard Support Specialist" <assh...@xxxxxxxx> wrote:





"Brick" <hrbric...@xxxxxxxxxxxxxxxxx> wrote in message
news:4bc2745d$0$23602$ec3e2dad@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

On 11-Apr-2010, "Blackboard Support Specialist" <assh...@xxxxxxxx> wrote:

Xref: unlimited.usenetmonster.com alt.food.barbecue:150577

"Omelet" <ompome...@xxxxxxxxx> 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.

See if you can dig up anything about Belly's Dr Pepper brisket method...

TFM®

This looks like the real deal;

http://www.thesmokering.com/Recipes/BellysBrisket.jsp

http://www.discusscooking.com/forums/f80/bellys-dr-pepper-brisket-mar...
5.html

And it's surely gotta be in here somewhere...
http://www.eaglequest.com/~bbq/
(study this, Om)

TFM® - old school fool...

Thanks sweetie. :-)
--

Hey Om, my first couple of briskets were dissapointing as well for the
same pot roast flavor you're describing. I took a few years off and a
lurker came by with a great description and I tried again. Turned out
fantastic this time, and I've done it well a few times since then. The
difference was that after the meat's done you wrapped/hold the meat
overnight before eating, and BOY what a difference. Now that pot roast
tastes like essence of BBQ.
I can find the link if you'd like.
.