wrote in message

Now, my dear wife won't eat beef, so that's for me. I wanna taste the
MEAT,
so I'm figgerin' ta stick some garlic slivers in the brisket, rub it with
a
paprika, dry mustard, garlic, salt & pepper rub. Overnight it, smoke it
(fat up?) at around 230, mopping with EVOO, Marsala wine, garlic, cayenne,
salt & pepper every 1/2 hour or so 'til it's 140 inside. Is that
over-cooked? I like it blood rare, with a thin blue line in the middle
(body temp - so to speak).

That sure sounds tasty, but it is going to be tough as hell. Brisket need
to be cooked for a long time at an internal temperature to reach about 180.
this breaks down the collagen and makes it tender. If you want blood red,
get a good steak or tenderloin. At 140, it would have to be shaved very
thin to be chewable.




For the pork, I dunno yet whether to do a spicy-sweet brine with habanero
sauce, honey, garlic, maybe some other spices, salt & pepper; then smoke
it
at around 300 'til it's 150 inside . . . OR just stick some garlic slivers
and Thai hot peppers in it and smoke it the same way. I kinda think the
former, since Thais like a strong mix of flavors in their food.

Now that sounds pretty good. 150 is plenty for a lean loin roast.
Ed

http://pages.cthome.net/edhome