"The Fat Man®" wrote in message
news
wrote:
"Edwin Pawlowski" wrote:
wrote in message
[]

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. []

Thanks for that, Ed. So getting the meat up to 180 internal with a
cook temp of 200 to 220 is why it takes so long. Wish I'd paid
more
attention in thermodynamics. No going back.


Stop right there! Do not perpetuate this myth any further.

There is *no* reason for cooking at such ridiculously low temps,
unless
you're not doing it for the sake of bbq so much as the gamble with
bacteria.

200 is almost cold smoking. 250 minimum, repeat, *minimum* for bbq.
Brisket is best (IMNSHO) cooked over coals at around *300*

350 is even ok, but 200 is a waste of time, wood, and meat.

Before any of you spew flames back at me, try it. It ain't like
it'll cost
you much, and you just might learn something.

TFM®

I'd of liked to snip a bunch of this, but decided not to. The last
briskett
I did was on 10/10/03. Put it on at 10:15 A at ~300°. It reached 190°
internal at 18:50 (6:30P). It takes a razor to cut it.

Brick(Masta Couch Bouncer)

wrote

A sheynem dank in der pupik.


Keep away from my pupik area, mister!

--
Fosco Gamgee Whitfurrows
and his 6" boner

"F.G. Whitfurrows" wrote:
Hell, I just cook it at whatever temp I'm able to stabilize the WSM at on
that particular day. But then....I'm usually asleep while I'm cookin
brisket so who the hell really knows what I do? Not me.

At times, you can be SO cavalier. This will be my first brisket, so please
don't hit me upside the head yet. A sheynem dank in der pupik.

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

"F.G. Whitfurrows" wrote:
wrote

A sheynem dank in der pupik.


Keep away from my pupik area, mister!

Well, excuuuuuuuuuuse me!

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

Brick wrote:
"The Fat Man®" wrote in message
news
wrote:
"Edwin Pawlowski" wrote:
wrote in message
[]

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. []

Thanks for that, Ed. So getting the meat up to 180 internal with a
cook temp of 200 to 220 is why it takes so long. Wish I'd paid more
attention in thermodynamics. No going back.


Stop right there! Do not perpetuate this myth any further.

There is *no* reason for cooking at such ridiculously low temps,
unless you're not doing it for the sake of bbq so much as the gamble
with bacteria.

200 is almost cold smoking. 250 minimum, repeat, *minimum* for bbq.
Brisket is best (IMNSHO) cooked over coals at around *300*

350 is even ok, but 200 is a waste of time, wood, and meat.

Before any of you spew flames back at me, try it. It ain't like
it'll cost you much, and you just might learn something.

TFM®

I'd of liked to snip a bunch of this, but decided not to. The last
briskett
I did was on 10/10/03. Put it on at 10:15 A at ~300°. It reached 190°
internal at 18:50 (6:30P). It takes a razor to cut it.

Brick(Masta Couch Bouncer)


Yer point is.????????

Whatcha tryin' to say? You got a bad brisket? It happens.

There could also be cooker problems, and I ain't talking about you, but the
cooker.

Without talking too badly about your cooking machine, I've cooked on them
and without 100% diligent fire-tending, they will jack some groceries up!

IOW, they're cute for smoking some burgers, or the occasional rib, but
serious meat demand a little more.

Your friend,
TFM®

"The Fat Man®" wrote:
[ ? ? ? ]
Without talking too badly about your cooking machine, I've cooked on them
and without 100% diligent fire-tending, they will jack some groceries up!

IOW, they're cute for smoking some burgers, or the occasional rib, but
serious meat demand a little more.

This thread's got so deep that I'm not sure who or whatcher talkin' about,
TxFM®. I'm usin' a NB Cattleman and plan to follow your suggestion.
Oh, wait that was on the brisket. I'm just doin' the Pork Loin Roast
tomorry. 220 'til 150. WTF . . . O!

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"