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Unread 08-21-2010, 09:59 PM   #23
BlueHowler
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Quote:
Originally Posted by Dave Russell View Post
Well, if the flat was fork tender (as in you can cut it with a cheap, disposable plastic fork) after cooked in foil to 180, that's a new one on me. I've just never had a brisket done at 180, and those wrapped in foil, like I said, haven't been where I wanted 'em til 200 or so. I guess you never know though, and like I said, they're all different.

Regarding the "mop sauce", just call it a bbq sauce or table sauce, as long as it tastes like something you'd want to add to meat on a plate. "Mop sauce" is applied during the cook, often with a mop, and that's why it's called that.

Most important though, it sounds like you were pleased, and I'm sure your guests were as well.
I wanted to take pics but my daughter took the camera to some concert that she went to.

The guests and myself were very happy with the brisket. I did not use the mop sauce on the brisket while cooking but everyone loved it as a suace on the brisket.

I learn so much on this site and from the experts like you that I know I'll only get better. Thanks to everyone on this site.
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