OK. I no longer remember how many pounds it was/is, but here's what I've
done so far:

Wet aged for 5 days in the 'frige, then dry aged for 10 more days. It's
darkened nicely, still very pliable and smells goooood!

I've just put it in a marinade of 1 cup Marsala wine, 1 cup lemon juice, 2
Tbs Kosher salt, 2 Tbs. garlic powder, 1 Tbs. paprika and 1 Tbs. ground
black pepper. I'll turn it before I go to bed and again early in the AM.

I'm planning to rub it with salt, pepper, garlic powder and garlic powder
before throwing it on the NB at 300 F., fat down, 'til it hits 180 or so.
Flames or caveats accepted prior thereto! Por lo mientras, I need a drink!

S/f,

--
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"

It's guys liek you that makes me regret being a college student on a pretty
strict budget
wrote in message
...
OK. I no longer remember how many pounds it was/is, but here's what I've
done so far:

Wet aged for 5 days in the 'frige, then dry aged for 10 more days. It's
darkened nicely, still very pliable and smells goooood!

I've just put it in a marinade of 1 cup Marsala wine, 1 cup lemon juice, 2
Tbs Kosher salt, 2 Tbs. garlic powder, 1 Tbs. paprika and 1 Tbs. ground
black pepper. I'll turn it before I go to bed and again early in the AM.

I'm planning to rub it with salt, pepper, garlic powder and garlic powder
before throwing it on the NB at 300 F., fat down, 'til it hits 180 or so.
Flames or caveats accepted prior thereto! Por lo mientras, I need a drink!

S/f,

--
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"

"Steve" wrote:
It's guys liek you that makes me regret being a college student on a
pretty strict budget
[]
I've just put it in a marinade of 1 cup Marsala wine, 1 cup lemon
juice, 2 Tbs Kosher salt, 2 Tbs. garlic powder, 1 Tbs. paprika and 1
Tbs. ground black pepper. I'll turn it before I go to bed and again
early in the AM.

I'm planning to rub it with salt, pepper, garlic powder and garlic
powder before throwing it on the NB at 300 F., fat down, 'til it hits
180 or so. Flames or caveats accepted prior thereto! Por lo mientras, I
need a drink!

Oh, sure Steve. Blame me. You think you're on a strict budget. I'm 68 on
Social Security. You've got your whole life ahead of you. I've been there,
done that. Stop whining! Speaking of which, the wine is $5.00 a gallon or
so. Shut up.

I hope it's guys like me that set an example for you of how not to waste
your early years chasing sex, drugs and rock and roll. You have a chance to
be something. Be it! Now I gotta go turn that brisket.

--
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"

wrote:
OK. I no longer remember how many pounds it was/is, but here's what
I've done so far:

Wet aged for 5 days in the 'frige, then dry aged for 10 more days.
It's darkened nicely, still very pliable and smells goooood!

I've just put it in a marinade of 1 cup Marsala wine, 1 cup lemon
juice, 2 Tbs Kosher salt, 2 Tbs. garlic powder, 1 Tbs. paprika and 1
Tbs. ground black pepper. I'll turn it before I go to bed and again
early in the AM.

I'm planning to rub it with salt, pepper, garlic powder and garlic
powder before throwing it on the NB at 300 F., fat down, 'til it hits
180 or so. Flames or caveats accepted prior thereto! Por lo mientras,
I need a drink!

Sure looks like a lot of work to cook up a brisket. Or maybe I'm too lazy
when I cook mine but then I've not had any complaints about my briskets. I
take my briskets outta the fridge about an hour before they go in my cooker.
They get a dose of S&P and garlic powder and that's it. In the cooker they
go in fat side up for 4-6 hours @ 275-325°F til they're 188°F in the flat.
I cook em usin lump plus a couple chunks of mesquite to get a nice wisp of
smoke from my cooker for the first couple of hours. Some folks here'll tell
ya to avoid mesquite altogether but if ya haven't tried it, ya oughta give
it a try to be fair. The key to usin mesquite is to use less than you would
some other smokin wood. I use two chunks about the size of my fist but you
might want to use just one that size to see how things go.

As for all that agin stuff & marinadin, forget it. Pour that wine into a
nice dixie cup and have a bottle or 2 while you wait for your brisket to
cook up.

HTH
--
-frohe
Life is too short to be in a hurry

wrote:
I hope it's guys like me that set an example for you of how not to
waste your early years chasing sex, drugs and rock and roll.

Hmmmm... all them wasted years sure was/is/will be fun tho.
--
-frohe
Life is too short to be in a hurry

"frohe" wrote in message
news
wrote:
OK. I no longer remember how many pounds it was/is, but here's what
I've done so far:

Wet aged for 5 days in the 'frige, then dry aged for 10 more days.
It's darkened nicely, still very pliable and smells goooood!

I've just put it in a marinade of 1 cup Marsala wine, 1 cup lemon
juice, 2 Tbs Kosher salt, 2 Tbs. garlic powder, 1 Tbs. paprika and 1
Tbs. ground black pepper. I'll turn it before I go to bed and again
early in the AM.

I'm planning to rub it with salt, pepper, garlic powder and garlic
powder before throwing it on the NB at 300 F., fat down, 'til it hits
180 or so. Flames or caveats accepted prior thereto! Por lo mientras,
I need a drink!

Sure looks like a lot of work to cook up a brisket. Or maybe I'm too
lazy
when I cook mine but then I've not had any complaints about my briskets.
I
take my briskets outta the fridge about an hour before they go in my
cooker.
They get a dose of S&P and garlic powder and that's it. In the cooker
they
go in fat side up for 4-6 hours @ 275-325°F til they're 188°F in the flat.
I cook em usin lump plus a couple chunks of mesquite to get a nice wisp of
smoke from my cooker for the first couple of hours. Some folks here'll
tell
ya to avoid mesquite altogether but if ya haven't tried it, ya oughta give
it a try to be fair. The key to usin mesquite is to use less than you
would
some other smokin wood. I use two chunks about the size of my fist but
you
might want to use just one that size to see how things go.

As for all that agin stuff & marinadin, forget it. Pour that wine into a
nice dixie cup and have a bottle or 2 while you wait for your brisket to
cook up.



I didn't snip your post cuz it sang like some good swing music. I agree,
the best marinade is direct.....into the cook!

Jack

"frohe" wrote:
[]
Sure looks like a lot of work to cook up a brisket.

What work? Mix up some stuff, put it all in a bag, put it in the 'fridge.

[]They get a dose of S&P and garlic powder and that's it.

OK, I dosed 'em with garlic powder, black pepper, paprika and Kosher salt.

In the cooker they go in fat side up for 4-6 hours @ 275-325°F til
they're 188°F in the flat.

Well, I did mine fat down this time. Waiting to see the results, altho the
concensus seems to be fat up in an offset.
I cook em usin lump plus a couple chunks of mesquite[]

I'm usin' mesquite lumps plus dry Hickory chips for the smoke.

As for all that agin stuff & marinadin, forget it.

Over the years, I've found that I like aged beef, the toughter the cut, the
longer the wet aging.

Pour that wine into a nice dixie cup and have a bottle or 2 while you
wait for your brisket to cook up.

While I do buy a quality Marsala, it's too sweet a wine for me to drink.
However, I have been sipping Vodka and coffee all day. Pic + at
alt.binaries.food

--
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"

"frohe" wrote:
wrote:
I hope it's guys like me that set an example for you of how not to
waste your early years chasing sex, drugs and rock and roll.

Hmmmm... all them wasted years sure was/is/will be fun tho.

Yup. And a lot of great memories. Sniffle. Sniffle.

--
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"

"Jack Schidt®" wrote:
[ . . . ]

I didn't snip your post cuz it sang like some good swing music. I agree,
the best marinade is direct.....into the cook!

Jack, the best of possible worlds, IM(H)O is both; in the marinade AND in
the 'chef'.

--
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"

wrote:
Sure looks like a lot of work to cook up a brisket.

What work? Mix up some stuff, put it all in a bag, put it in the
'fridge.

Ok, so it ain't all that hard to do all that but my point was/is - why do it
at all? Me, I wanna taste the smoke and the brisket, not some fancy
concoction you drowned the meat in before cookin it.

Well, I did mine fat down this time. Waiting to see the results,
altho the concensus seems to be fat up in an offset.

Hey, variations on a theme is ok til ya figger out what ya like best.
Nuttin wrong with that at all. Still, TFM gave ya the skinny on cookin
briskets - direct heat, fat down; indirect, fat up.

Over the years, I've found that I like aged beef, the toughter the
cut, the longer the wet aging.

To each their own I guess. I never ask the meat its age; I just cook it and
eat it.
--
-frohe
Life is too short to be in a hurry

Jack Schidt® wrote:
I didn't snip your post cuz it sang like some good swing music. I
agree, the best marinade is direct.....into the cook!

I did me some swingin this past weekend. The wife's family had a reunion
over the weekend; friday night we went out dancin. I had me one hell of a
time. Well, at least the parts I can remember.
--
-frohe (showed them Texicans with the boots and 10 gallon hats that folks
without em can cut a rug too)
Life is too short to be in a hurry

"frohe" wrote:
wrote:
Sure looks like a lot of work to cook up a brisket.

What work? Mix up some stuff, put it all in a bag, put it in the
'fridge.

Ok, so it ain't all that hard to do all that but my point was/is - why do
it at all? Me, I wanna taste the smoke and the brisket, not some fancy
concoction you drowned the meat in before cookin it.

My pal, The Irreverent Reverand, is a purist, too. At least I don't use
Liquid Smoke!

[]TFM gave ya the skinny on cookin briskets - direct heat, fat down;
indirect, fat up.

It was already on by the time I read his post.

[]I never ask the meat its age; I just cook it and eat it.

I don't age baby lamb. Like you said, "I just cook it and eat it."

--
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"

frohe typed:
Over the years, I've found that I like aged beef, the toughter the
cut, the longer the wet aging.

To each their own I guess. I never ask the meat its age; I just cook it and
eat it.
--

I think askin' it's age is getting too personal.

BOB

wrote:
At least I don't use Liquid Smoke!

True but ya's damn close usin that marinade stuff. g

[]TFM gave ya the skinny on cookin briskets - direct heat, fat down;
indirect, fat up.

It was already on by the time I read his post.

Hmmm... my tongs'll turn a piece a meat; bet yours will too.
--
-frohe (all this talk bout brisket make me wanna cook one for Turkey day;
think I will)
Life is too short to be in a hurry

" BOB" wrote:
frohe typed:
[] I never ask the meat its age; I just cook it and eat it.

I think askin' it's age is getting too personal.

I dunno, Bob, they say 15 will getcha 20!
Not with lamb, of course. "Ewe can trust me, I'm a Capricorn!"

--
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"