jim graham wrote:
BBQ brisket smoked correctly should make you say wow! Dr BBQ's "Big Time BBQ
Cookbook" is the best single resource I've read. The type of wood used makes
a huge difference in the flavor of the meat. Mesquite and pecan both work
well with beef. The flavor should make you salivate uncontrollably!

Well, the news server is down at Earthlink, and has been down for a few
days, so I'm posting from Google. I didn't have a chance yet to buy
the book. Did make a "2nd cut" brisket, 2 1/2 lbs. I chose 2nd cut
because it's fattier, and the brisket had been trimmed of external fat.
Wow!! It was indeed a compelling meal, and my wife, 3 kids (girls from
6 to 12) and I ate it at 1 sitting, not that that was hard to do. I
slightly undercooked it, at 180 degrees, and it was still a little bit
chewy, but the flavor was fabulous. I did it all with apricot wood
that I cut that day. Today I'm doing 3 more chickens- we have a
winemaker guest from NoCal, and I think he'll be pleased he's staying
with us over our Sabbath, 'cause he'll eat rather well, I believe.

Craig Winchell