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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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07-08-2008, 03:08 PM
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#16 |
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somebody shut me the fark up.
  
Join Date: 06-28-07
Location: Duvall, WA
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I'm more interested in tender and juicy than I am smoke flavor...my wife's not a big fan of smoked meats...so I'm counting on the rub, au jus, and sauce to provide the flavor.
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Wine Country "Q" Competition BBQ |
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07-09-2008, 01:54 PM
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#17 |
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Got Wood.
Join Date: 05-20-08
Location: Fair Hill, Md.
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I'm not a fan of letting the brisket lay in the fat either...the idea of using a rack to rest above the juice seems like a great idea that I will try this weekend.
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Always Buttin in |
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07-09-2008, 05:13 PM
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#18 |
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somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I'm curious as to how you get your brisket to 190 in 5 hours cooking at 250? Maybe because it's just the flat?
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Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott |
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07-09-2008, 07:32 PM
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#19 |
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is one Smokin' Farker
Join Date: 09-09-07
Location: Phoenix, AZ
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The Bon Appetit recipe is for a flat.
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Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship |
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| ancho, brisket, Chilies, sauce |
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