Re: OT (or maybe not), BBQ

Geezer wrote:
"JD" <jdblackwell2@xxxxxxxxxxxxxxx> wrote in message news:LbqdnRJei5un4iTVnZ2dnUVZ_tTinZ2d@xxxxxxxxxxxxxx

Ed Edelenbos wrote:
"JD" <jdblackwell2@xxxxxxxxxxxxxxx> wrote in message news:4aSdnayDJrMI8CTVnZ2dnUVZ_sDinZ2d@xxxxxxxxxxxxxx
Ed Edelenbos wrote:
Anyone have a specific recipe for brisket? Wood and charcoal will be the fuel. Any sure fire rubs and or mop sauces anyone would care to offer up?

Ed
I tend to be a bit of a minimalist; salt, pepper and garlic powder is pretty much the extent of my rub. Keeping the rub and mop to a point where it doesn't overpower the smoke and the meat is best left to after the cook, IMNSHO. The critical aspect of smoking a brisket is to keep the heat at around 225 for a LONG time. This can mean as long as 15 hours so your fire tending skills need to be meticulous. The best online source I'd give a backyard BBQ'er is http://www.virtualweberbullet.com/

I also recommend the Weber Bullet as a great smoker for anybody, rookie or old hand.

JD
Thanks, JD. I had one like that (though not the same exact brand). It worked great.

These days, I use one of these:

http://www.chargriller.com/shop/grills/pro-deluxe.html

Until it gets down to the 40's, I cook on it nearly every day. I've done ribs on it several times, a couple pork shoulders and even smoked salmon on it which has worked great. I think I'm going to get the side firebox so there's less opening the grill when smoking. I think I'm ready to try a brisket on Monday.

Ed

I'd almost regard the offset firebox as an absolute necessity for a cook as long as a brisket takes. The other consideration is how thick the metal is. The thin ones bleed off heat and suck up fuel too fast. This is one of the big downfalls of the cheapo Brinkmann bullet clone. Heat management and fuel economy are way better with the Weber. As far as avoiding opening your chargriller, look at the Minion method and see if you can adapt the principals to how you load the wood and charcoal. Trust me, with brisket anything you can do to avoid heat loss though opening is a good thing.

JD

Again, what JD said! My Brinkmann must weigh 225 pounds!

Geezer




We've got a couple of guys around here who make these things out of pretty heavy gauge steel, usually large diameter oil field pipe, a 1/4 inch thick or better. They're a lot stouter than my Brinkman. Of course, they cost accordingly.

-Raf

--
Misifus-
Rafael Seibert
mailto:rafseibert@xxxxxxx
Photos: http://www.flickr.com/photos/rafiii
home: http://www.rafandsioux.com
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