On Jun 9, 2:12*pm, "Dave Bugg" > wrote:
> unix wrote:
> > Is there a way I can get a decent brisket done without so much effort?
>
> Hello and welcome.
>
> One doesn't need to mop; and from my point of view, shouldn't bother. All it
> does is lengthen the cooking time, remove any rub, and keeps a decent bark
> from forming. Oh, and never cook to time, cook to internal meat temperature.
> You may have heard the joke, Q: How long does it take to do bbq? A: Until
> the meat is done. One may estimate, based on the weight of the cut, how long
> it MAY take to finish cooking, but there are any number of variables
> involved. How often one opens the lid to the pit is but one of those
> variables *:-)
>
> >.....I mostly do ribs and leave them for 3 hours, do the foil wrap
> > and come back 2 hours later.
>
> Good god, man, why??? *Seriously, it only takes three hours to do a
> succulent rib....less than that if doing babybacks. Ribs don't need to be
> steamed *:-)
>
> http://www.eaglequest.com/~bbq/faq2/toc.html
>
> --
> Dave
> "A human being should be able to change a diaper, plan an invasion,
> butcher a hog, conn a ship, design a building, write a sonnet, balance
> accounts, build a wall, set a bone, comfort the dying, take orders,
> give orders, cooperate, act alone, solve equations, analyze a new
> problem, pitch manure, program a computer, cook a tasty meal, fight
> efficiently, die gallantly. Specialization is for insects."

I just started to wrap ribs a year ago after seeing youtube vid of a
guy doing it on WSM. Prior to that I could never get them so juicy and
tender and have the meat melt away from the bones.