Yep,hard to achieve that with a long hard boil.
There are lots and lots of recipes for brisket and about as many methods.
Around here, we like to teach methods and impact so that people can learn instead of just repeating other methods. Like Foil, lots of people use it, we try to teach what it does or doesn't do to bbq as it cooks.
But proven methods will help people sometimes who just don't have success any other way.
Around here, we like to teach methods and impact so that people can learn instead of just repeating other methods. Like Foil, lots of people use it, we try to teach what it does or doesn't do to bbq as it cooks.
But proven methods will help people sometimes who just don't have success any other way.
Tom,didn't mean anything but help for the greenbergm that's all. I just heve used this method for 17yrs and it works every time no matter the size of the cut, with out fail. I am going to try it in my new sm009 that I just got yesterday. I don't know if it will work on this kind of smoker or not.I got that recipe from a small cook book that came with my okla. Joe's 16"traditon that I bought as my first smoker back in 91.I cook for 3hrs at 250 with pecan just on the rack then put it a alum. throw away pan with all the fluid and seal it tight for another 3hrs........man is it ever gooooooooood!! Thanks for all the input from all of you and I am really lookin fwd to quein with my new toy!!! Frenchbone.Ready to rib down!!!!!!
We always appreciate shared techniques,and hopefully, some of our friends in Texas,that we compete against,will give some serious thoughts,to adapting some of the techniques.
Those Texas folks are fine beef cooks,and as hard as we work to beat them, we are all good friends.
If it is something to help them,down in their neck of the woods,more power to them.
Those Texas folks are fine beef cooks,and as hard as we work to beat them, we are all good friends.
If it is something to help them,down in their neck of the woods,more power to them.
quote:Originally posted by Tom:
We always appreciate shared techniques,and hopefully, some of our friends in Texas,that we compete against,will give some serious thoughts,to adapting some of the techniques.
Those Texas folks are fine beef cooks,and as hard as we work to beat them, we are all good friends.
If it is something to help them,down in their neck of the woods,more power to them.
Tom, I have to prove I don't use the Texas crutch. Let's not even get in to foil pans and braizing.
Hee Hee.
Just another burden, being from a great state
Plenty of fine brisket cooks in your neck o' the woods.
Just another burden, being from a great state
Plenty of fine brisket cooks in your neck o' the woods.