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Giving it up for a.f.b
wrote:
> Now, my dear wife won't eat beef, so that's for me. I wanna taste the
> MEAT, so I'm figgerin' ta stick some garlic slivers in the brisket,
> rub it with a paprika, dry mustard, garlic, salt & pepper rub.
> Overnight it, smoke it (fat up?) at around 230, mopping with EVOO,
> Marsala wine, garlic, cayenne, salt & pepper every 1/2 hour or so
> 'til it's 140 inside. Is that over-cooked? I like it blood rare, with
> a thin blue line in the middle (body temp - so to speak).
My friend, not only will you be wasting your time, but a brisket as well.
For what you want, you need an eye of round, or a loin.
Brisket demands *long* cooking times, and rareness does not befit
it..........unless you're accustomed to eating jump boots.
A whole ribeye also fits the cooking description, but a brisket does not.
TFM®
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