On Thu, 9 Jun 2011 12:12:50 -0700 (PDT), unix wrote:

> 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.

Most barbecuers want some tug of the meat when eating ribs. If you pick up
the rib and the meat falls off the bone, ah, you no longer have a finger
food item...

BBQ
--
Vegetarian

An old Indian term for poor hunter...