Quote:
Originally Posted by barbefunkoramaque
lthough this seems like a tasty method.. based on my articles, promary research a first hand knowledge it is NOT the Jetton Method. A method none the less, but not the Jetton Method.
That being said.... i bet it might be good.... although I would like to see the condition of the brisket after 212 hours under the simmer point THEN smoked 6 hours.
I have listed the correct Jetton method (which is not his published in his cookbook) in thread.
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Guess I should have called it the "Sorta Jetton" method. It's cooked in liquid, just lower and slower.
Cooking under the BP just works, don't know why.
And yeah, it would be rreeaall tender after 212 hours.
Chuck
