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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-28-2004, 07:23 AM   #1
Is lookin for wood to cook with.
Join Date: 06-15-04
Location: dallas, tx
Default some "after the cooking" questions...

I tried a couple of briskets again this past weekend. The weekend before went so well, I wanted to keep the momentum.

Here is what was different than last time:
1. The pecan (instead of mesquite)
2. moved the grills in the chamber back up to the mfg. specs.
3. Tried to employ a makeshift aluminum foil heat shield (bad idea).

After a few slices and sandwiches on Saturday and Sunday, I decided to pop 'em in the oven (boooo) for about three hours, wrapped in HD foil. After that, I wrapped em up good in towels and into a cooler for 2 or 3 hrs. They were still pretty warm when I finally had to put em in the fridge and get to bed.

I brought a big ole chunk to work today to smell the place up. I'll let you all know how it goes.

I think I like mesquite better, but it's still an interesting flavor. I thought pecan was a lighter smoke flavor, but there were so many other variables, I don't know.

thanks for all the advice, encouragement, etc.
kellyman is offline   Reply With Quote

Old 06-28-2004, 11:38 AM   #2
On the road to being a farker
Join Date: 12-22-03
Location: OKC, OK

Good luck kellyman. Hope everthing turns out all right. Let us know the results. Mesquite should be much stronger than Pecan and a little sweeter.
Bryan in OKC
Stucue74 is offline   Reply With Quote


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