Then I guess there are some of us that could learn a little of something from both lists. :biggrin:
Then I guess there are some of us that could learn a little of something from both lists. :biggrin:
Gonna get my thinking cap out and reread this thread
If I cheat... I cheat with Butcher's paper like the Market's have done for years. I mean its Paper. If its safe enough to wipe your azz with it every day, or 3 times a day then its safe enough to wrap a brisket in right?
Uh.. not the same paper though.
People are horrified when you use paper in the Smoker!
I use it frequently and enjoy it!
No problem with fires either. Low and slow is the key.
I think the paper helps give you just the right texture without making things mushy.
Great post! Thanks.
Weiser
I don't know? But this sure is frightening!
I had a strange feeling come over me as I walked out on my deck-the Eggs were calling me. I got a Cold Sweat, had Ants in my Pants, I've got 3 Corned Beef Points soaking in a water bath in the garage fridge, knowing full well I need to get on my Brisket game! I opened the lids on the Eggs and felt a presence, hard to describe, it was a feeling in the soul. Could it have been Popdaddy??
I can't get this out of my head!
http://www.youtube.com/watch?v=E_mA2Z5DisA
Give in to the FUNK!!
\...and then there's this one when I finally find Brisket Nirvana...:lol::lol::lol:
http://www.youtube.com/watch?v=CmyqzqHOOSk&feature=related
Ok...I'm done now...sorry for the hi-jack Funk...something kind funky came over me all of a sudden...:icon_blush:
The next time someone sez "paper or plastic?", say paper. Bags have some advantages over butcher paper.
Whatchootalkin'bout Willis...:twisted:
What a great post.. (Again !!)..
Had to listen to some "Boogie Funk" by the legend Freddie King ..
http://video.google.com/videosearch?q=freddie+king+boogie+funk&hl=en&emb=0&aq=f#
So.. how come some guys can make a great and tender brisket WITHOUT wrapping or simmering? Well, round about the 60’s or so, when LBJ was president and there were a lot of Texas functions from NASA events to National Barbecues, Jetton began nixing the huge quarters of beef in favor of the briskets, which were more self baster’s. Now we will ignore the fact he simmered his briskets first, and concentrate on smoking environment and the nature of the brisket and what is going on. If you smoke your brisket at high enough temperature to ensure that the zone around the meat stays at 230 or so, the fat on top begins to crackle and pop and essentially mop that brisket with a FILM of grease that bastes it continuously. When fat is on the bottom, the fat film is still carried upward by natural heat movement, although less efficiently, but you get an added benefit that your flat typically cooks faster (thereby getting done closer to the point’s time) in this position with minimal drying. The closer you try to get to 212 the odds are at some point your brisket will STOP in the process for a moment until the temp gets above 212 again. Target House temp at 270, and smoker temp average of 240s give or take 10 degrees either way and you have NO problem... less drying too.