wrote:
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.

Being a Bronx goy, I can't recite the Brachos, but may your dreidel spin
for 8 days and may you all have a very happy Chanukkah! ;-))))^))))

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~