notbob wrote in message
. ..
[snip]
Yeah, me too.

The way I've done it the last six times:
Set the meat into the center of the grill, fat-side up. Place the
kettle lid over meat. Walk away for two hours. Come back after two
hours, add more briquettes, close lid for another two hours. Come
back after second two-hour set, check temp of meat. Check for
"tenderness." Add more briquettes. Close lid and walk away again.
Adjust last chunk of time accordingly. The longer I've allowed it
to cook, the more fall-apart it's been.

This has produced consistent (tender and juicy brisket) results.


While you're at it, throw in an explanation of brining
that makes any kind of sense. :\

I don't brine meats so I wouldn't want to provide anything on
that.

The Ranger

On Sun, 08 Jul 2007 14:17:17 GMT, (TammyM) wrote:

Ah, the dumbass names grocery stores come up with for cuts of meat.
It's a flat cut brisket. I've never cooked one of these on the grill
before. What would you do to that son of a gun, cook-wise? I'm
undecided and there's plenty of time to go to the store. It's not
going to be a trazillion degrees here today, but grillin' would still
be my top choice (er....)

I just checked on line, and I'm sorry to say that it appears that
Woody's Cook-In Sauce is no longer being made. That would be my first
choice for this cut, absent a smoker set up. Good Texas style
barbecue brisket is smoked at 225F for 15 hours or more till it is
tender. Woody's is (was) a decent imitation barbecue that you did in
the oven in a foil covered pan at 325F for about four hours, if I
recall correctly. That temperature may be wrong.

Here's a list of Woody's ingredients: Ingredients: .1% sodium
benzoate, anchovies, carmel color, FD&C RED No. 40, flavoring, hickory
smoke, onions, potassium sorbate, salt, soy sauce, soybean oil,
spices, sugar, tamarinds, tomato paste, water, white and wine
vinegars, xanthan gum.

TammyM (maybe they call it 'Texas' because it's so big. You know,
EVERYTHING is bigger in Texas....)

Yeah, you should see my fig tree.
http://i16.tinypic.com/4rcpy4k.jpg
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

"The Ranger" wrote in message ...
BOB requested in message
...
The Ranger said...
I've always cooked it fat-side up; this way
the collagen melts "through" the meat making
it tender and "juicy."

I'd like a good explaination of exactly how this works.

The way I've done it the last six times:
Set the meat into the center of the grill, fat-side up. Place the
kettle lid over meat. Walk away for two hours. Come back after two
hours, add more briquettes, close lid for another two hours. Come
back after second two-hour set, check temp of meat. Check for
"tenderness." Add more briquettes. Close lid and walk away again.
Adjust last chunk of time accordingly. The longer I've allowed it
to cook, the more fall-apart it's been.

This has produced consistent (tender and juicy brisket) results.

The Ranger



HOW does "the collagen melts "through" the meat making it tender and "juicy.""?

And a 6 hour brisket? That's not much of a brisket. You sure it's not a corned beef brisket?

BOB

"notbob" wrote in message . ..
On 2007-07-08, BOB wrote:

I'd like a good explaination of exactly how this works. Do your research
carefully now.

Yeah, me too. While you're at it, throw in an explanation of brining
that makes any kind of sense. :\

nb


I can't explain it, but I *think* I understand. I'll post a link if/when I find a good one.

I could just use the ranger's explanation...because it works...

BOB

BOB wrote in message
.. .
"The Ranger" wrote in message
...
BOB requested in message
...
The Ranger said...
I've always cooked it fat-side up; this way
the collagen melts "through" the meat making
it tender and "juicy."

I'd like a good explaination of exactly how this works.

The way I've done it the last six times:
Set the meat into the center of the grill, fat-side up.
Place the kettle lid over meat. Walk away for two
hours. Come back after two hours, add more briquettes,
close lid for another two hours. Come back after
second two-hour set, check temp of meat. Check for
"tenderness." Add more briquettes. Close lid and walk
away again. Adjust last chunk of time accordingly. The
longer I've allowed it to cook, the more fall-apart it's
been.

This has produced consistent (tender and juicy brisket) results.

HOW does "the collagen melts "through" the meat making
it tender and "juicy.""?

Haven't a clue nor would I look a gift-horse in the mouth. It is
juicy and tender with most of the fat melted into the meat; it's
good enough for me and mine.

And a 6 hour brisket? That's not much of a brisket. You
sure it's not a corned beef brisket?

I adjust the time accordingly. It's never taken the 12-15 that
I've seen mentioned. As far as cuts; it's not corned beef. It's
brisket. Just not one that would fall outside my kettle. It's
enough to feed ten with plenty of leftovers for BBQ sandwiches
later.

The Ranger

On 2007-07-08, BOB wrote:


I could just use the ranger's explanation...because it works...

I was being facetious. I can do a brisket. But, I'm still waiting
for the brining thing ....by a few years.

nb

BOB wrote in message
.. .
[snip]
I could just use the ranger's explanation...because it works...

Do whatever you like. You were trying to pick a fight and you just
aren't worth it. You're now throwing your usual hissyfit when as a
result.

You promised to filter me prior. Please do so. It'll save you so
much angst when reading rfc and adfp.

The Ranger

"modom (palindrome guy)" moc.etoyok@modom wrote in message
...
On Sun, 08 Jul 2007 14:17:17 GMT, (TammyM) wrote:

Ah, the dumbass names grocery stores come up with for cuts of meat.
It's a flat cut brisket. I've never cooked one of these on the grill
before. What would you do to that son of a gun, cook-wise? I'm
undecided and there's plenty of time to go to the store. It's not
going to be a trazillion degrees here today, but grillin' would still
be my top choice (er....)

I just checked on line, and I'm sorry to say that it appears that
Woody's Cook-In Sauce is no longer being made. That would be my first
choice for this cut, absent a smoker set up. Good Texas style
barbecue brisket is smoked at 225F for 15 hours or more till it is
tender. Woody's is (was) a decent imitation barbecue that you did in
the oven in a foil covered pan at 325F for about four hours, if I
recall correctly. That temperature may be wrong.

My brother is a huge Woody's fan and uses it with his BBQing (as a marinade
ingredient for his chicken--he has a catering business and competes in BBQ
cook-offs). About a year and a half ago, he found out the Cook-In Sauce was
being discontinued and asked me to pick up a case of it and send it to him
(he lives in Bethlehem, PA and couldn't locate any in his area; I lived in
TX then and could find it in the stores there). So I did. Grabbed up every
bottle I saw in every store and gave them to him (he still has some left).
Then, after I moved to Baltimore, I saw the sauce in a store here (a couple
of months ago). I told him about it, and he was very surprised, as the
company that makes Woody's told him over a year ago that they were going to
stop making the sauce. He told me to once again to buy all the bottles I
could find for him. I haven't looked recently; need to do that the next time
I go grocery shopping.

Mary

MareCat said...

My brother is a huge Woody's fan and uses it with his BBQing (as a
marinade ingredient for his chicken--he has a catering business and
competes in BBQ cook-offs). About a year and a half ago, he found out
the Cook-In Sauce was being discontinued and asked me to pick up a case
of it and send it to him (he lives in Bethlehem, PA and couldn't locate
any in his area; I lived in TX then and could find it in the stores
there). So I did. Grabbed up every bottle I saw in every store and gave
them to him (he still has some left). Then, after I moved to Baltimore,
I saw the sauce in a store here (a couple of months ago). I told him
about it, and he was very surprised, as the company that makes Woody's
told him over a year ago that they were going to stop making the sauce.
He told me to once again to buy all the bottles I could find for him. I
haven't looked recently; need to do that the next time I go grocery
shopping.

Mary


Geez... nothing else even comes close to Woody's?? Nobody's cloned this
wonder?

What's gonna happen to your brother's BBQ career when the supply dries up?


Andy

Andy q asked in message
...
Do you tenderize (jaccard?) brisket or not?

Heaven ferbid! Never a brisket...

Other meats: jaccard 'em-you betchya. Love my mini-jaccard.
24-bladed palm tool. Best outlet purchase ever.

The Ranger

The Ranger wrote:

Other meats: jaccard 'em-you betchya. Love my mini-jaccard.
24-bladed palm tool. Best outlet purchase ever.

What meats benefit from being cut so? I've heard of it with London
Broil, but that is the only one I know of?
Wouldn't you lose desired juices by cutting into good cuts of meat?

Goomba38 wrote:
The Ranger wrote:

Other meats: jaccard 'em-you betchya. Love my mini-jaccard. 24-bladed
palm tool. Best outlet purchase ever.

What meats benefit from being cut so? I've heard of it with London
Broil, but that is the only one I know of?
Wouldn't you lose desired juices by cutting into good cuts of meat?

"Which meats" I should have said.... pardon a moi!

"The Ranger" wrote in message
...
BOB wrote in message
.. .
[snip]
I could just use the ranger's explanation...because it works...

Do whatever you like. You were trying to pick a fight and you just aren't
worth it. You're now throwing your usual hissyfit when as a result.

What-in-the-hell are you talking about? This is the second time you've said
that. I rarely read any of your posts because most of them are off-topic
"novelettes".
You must have me confused with someone else.

You promised to filter me prior. Please do so. It'll save you so much
angst when reading rfc and adfp.

Ah...You haven't been paying attention. I have no idea what (nor do I care)
"adfp" is.
You *do* have me confused with someone else.


The confused Ranger


BOB

Goomba38 wrote in message
...
Goomba38 wrote:
The Ranger wrote:
Other meats: jaccard 'em-you betchya. Love my
mini-jaccard. 24-bladed palm tool. Best outlet
purchase ever.

What meats benefit from being cut so? I've heard
of it with London Broil, but that is the only one I
know of? Wouldn't you lose desired juices by
cutting into good cuts of meat?

"Which meats" I should have said.... pardon a moi!

Governor's pardon presented.

Hmmm. I don't do it to many meats but tritip, balltip, and london
broil are three that we use a lot when grilling.

As far as losing juices... It might. I've never noticed it.

The Ranger

The Ranger wrote:

Hmmm. I don't do it to many meats but tritip, balltip, and london
broil are three that we use a lot when grilling.

As far as losing juices... It might. I've never noticed it.

The Ranger

Is the purpose just to allow the meat to lay flat??