Originally Posted by Saiko
Hey, I'm all for a challenge, but I'm just trying to work out the logistics. Assuming I have a 14 lb packer, I'm guessing that you need at least 14 hours if not more of cooking time. Let's say you get up at 5:00 and get a fire going and get it on by 6:00am. The earliest it would be finished would be 8:00pm, not counting cooling down in the cooler.
If it ran longer, you are looking at 10:00pm or so until it's ready. Are most of you guys eating the brisket on the same day you are cooking it or just putting it in the fridge for later?
I'm guessing you can always bite the bullet and just get up at 3:00am and start it then. The thing about a bandera is it needs constant loving, so it ain't like you can sneak in a whole lotta sleep.
p.s. what is "fudo" ?
I speak for myself here.
Normally I would agree that 14 to 16 hours is way too long
a time to prepare a meat dish for a meal. For the most part I don’t
spend that much time. On special occasions, which seems to
be a silly term to me, because I look for those “special occasions”
to do what I like best. That is tend a fire (therapy for a crazy world)
and to cook (create something that someone else will be amazed about
when they taste it)
For me, that’s what it’s all about. A good example is the Super Bowl
Party I did a couple of dishes for. I started cooking at about 7pm on
Saturday evening and didn’t finish until about 4pm on Sunday. Stayed
awake the whole time, tending the fire and the meat temps. Ok, so I’m nuts.
That’s what I enjoy
I very rarely eat what I cooked, other than tasting (a lot).
My pleasure comes from watching, other peoples expressions
when they sample my efforts.
If you have a lean 7* brisket use bacon to fatten & baste often….
ENJOY… It’s fun
Oh, by the way Fudo is the God of Fire. See the photo section.