On Tue, 13 Jul 2004 03:34:15 +0000, Ignoramus32482 wrote:
> I smoked a beef brisket last weekend. Bought a big one in vacuum
> packaging, with layer of fat. Applied my own smoking rub, and smoked
> for 17 hours.

I'm way too lazy to get up 17 hours before dinner. I've found a Trick.
After the first six hours, the smoke is in as far as it's going to go,
and you're just cooking. So, at six hours, I pull the brisket or butt,
wrap in foil and freeze, and throw on a heap of ribs for dinner (ribs
are done in about four hours). When we feel like barbecue, we throw a
lump of meat in the oven at 250 or in a crockpot for about ten hours.
We don't have to get up early, we have yummy slow cooked ribs for
dinner (and the herd of poodles hoards the bones), and get a freezer
full of lovely smoked meat that we can even haul over and finish at
smoker-deprived friends.

Low carb has been very very good to me.

Martin (215/163/165 since 4/2003)
--
Martin Golding Salad isn't _food_, salad is what food _eats_.
KotLQ KotSM SMTC #2 member PETA (People Eating Tasty Animals)