Re: OT (or maybe not), BBQ
- From: anything@xxxxxxxxxxxxxxxxx
- Date: Sun, 31 Aug 2008 03:26:42 +0100
On Sat, 30 Aug 2008 08:55:59 -0700, JD <jdblackwell2@xxxxxxxxxxxxxxx>
wrote:
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
Seconded - the trick with beef whether you are roasting or BBQ-ing it
is to get a big piece and cook it slowly (unless it's fillet, of
course).
Particularly brisket - it takes an age to break down to some kind of
tenderness. As far as sauces go - don't even think about flavouring
the beef - salt and pepper is enough, and brisket doesn't take up
marinades, it's too tough. Make the sauces separately in the kitchen.
You might think about wrapping the brisket in foil for the first
couple of hours - this prevents the outside getting scorched and keeps
much of the juice in. Wrap it up tight in 2 or 3 layers of foil, then
after a couple of hours on the BBQ you can puncture the foil, drain
off the juice, put the beef (uncovered) on the fire to get some colour
and in the meantime make great gravy with the juice which would
otherwise have been wasted on the fire.
Have fun,
Delia
.
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