On 4-Sep-2005, "Dave Bugg" > wrote:

> Doing some research, and found this site
> http://bbqinstitute.com/Ribs.htm
>
> Thought some of you would like the info.
>
> --
> Dave> Dave's Pit-Smoked Bar-B-Que

I have to admit that I have enjoyed this thread. However I have no
intention of modifying my procedure for cooking brisket. I don't
need mine to be any better then it already is. I coat mine with my
favorite rub and let it set in the frig overnight (most times) and then
smoke roast it naked at 250° to 300° until a fork twists easily in
the thickest part of the meat. Personally, I think you guys are
beating a dead horse.

On the other hand, if foiling or steaming is the only option available
to you, then, do it by all means. And if foiling produces a product
that you prefer, enjoy.

For sure, during my year in Thailand, I didn't demand smoke roasted
food. Neither did I tell my hosts that they didn't know their ass from
a hole in the ground. I did have a problem with the fish the kids caught
in puddles in the middle of the road. I couldn't get past the smell
after they pounded them to a paste and then mixed them with some
other stuff that I don't know and then served them with a bowl of
fermented rice. On the other hand, they were masters with chicken
and with frogs. (Headless, skinned, cleaned frogs with legs.)

--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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