Technique for discussion

[chad]

Lot's of good observations vis-a-vis brisket. However, don't overthink it :D

Most of us on this forum overbuild any project, over engineer any design, and overthink any topic!!

Find a technique that gives you the product you like and stick with it. It takes too many hours to make good brisket to keep farking around with technique :D

Speaking of which: I have a 6# in the cooler as we speak. Don't know if it'll get eaten this evening since CincHouse isn't back from Orlando, yet. It may well turn into tomorrow's Sunday lunch!!

Have fun - brisket ain't rocket science, but then you can't eat a farking rocket!! :D

[Mike(Mi)]

Its the thrill of the search, not what you actually find. If it tastes good too, ...well, then you got yourself something.

[chad]

Its the thrill of the search, not what you actually find. If it tastes good too, ...well, then you got yourself something.

When I sailed regularly I felt that way -- sailing is not just going somewhere, it's the journey itself.

'Que, on the other hand, is life!! If my que ain't good I don't give a rat's ass what else I find on the way :D

It better taste good because I've got lot's better things to do for 6-12 hours than turn out haf-assed food My mistakes go in the trash not on the table. :D

Of all the ways to make a good cup of coffee, shear accident is as good as any.

[chad]

With all this metaphysical stuff: how much have you had to drink today?? :D :D

[Mike(Mi)]

It is a serious commitment of time and effort, and you do really want to be proud of the results. But I think that if you enjoy the journey, or the sail, the destination, that far harbor, is that much sweeter when you get there.

[chad]

You've been sucking on the Wabo Cabo haven't ya!! :D

Yes, the journey is important -- that's why I didn't race when sailing. However, I have run a professional kitchen -- food I don't mess with. I do experiment but I have a darn good reason to change a technique before I try it -- ie. out of one spice I'll try another.

You must understand that I'm a foodie, too. It's gotta be good or I'm one UNHAPPY camper. I can stand marginal food at someone elses house or "adequate" 'QUE when eating out. But, I can't stand anything less than my best effort at home!! Sometimes it does come out like an experiment or a metaphysical mess but I start looking for where I farked up and don't do it again.

Sorry, didn't mean to rant! I understand where you're coming from but I don't treat my 'queing as an exercise to stretch my boundaries. Que is too damned important to be left to amateurs!! (I didn't say that, I DIDN'T say that ) :D

[Mike(Mi)]

"You've been sucking on the Wabo Cabo haven't ya!!"

Damn, busted again!!


"Que is too damned important to be left to amateurs!!" (yes, you said it)

Now we're all busted.

[parrothead]

You must understand that I'm a foodie, too. It's gotta be good or I'm one UNHAPPY camper. I can stand marginal food at someone elses house or "adequate" 'QUE when eating out. But, I can't stand anything less than my best effort at home!!

I second that emotion!

[bamasmoker]

Hey! Where are y'all going?? :? Can I come along? I love journeys and ****!

[rusold]

This may heresy but I try to tame the greasy/dry issue by precooking the brisket in the oven in a airtight foil wrap (as close to airtight as I can get).
You need a good brisket and a good rub so the fat from the fat gives out it flavor. This also seems to "open" the brisket to the smoke. I haven't had any complaints.

[chad]

precooking the brisket in the oven in a airtight foil wrap (as close to airtight as I can get

I understand what you're saying but it smacks of "boiling the ribs" syndrome. :D

Do what you gotta do to get good brisket. We just finished a small one off at lunch today. I cooked it yesterday while doing chores around the house -- I use foil during the last couple of hours and don'g apologize for it -- lets me get up to 200 without drying it out (I'm doing flats).