The only brisket I could locate last night was 6.6# with a fairly decent
fat cap. I wiped it well with prepared mustard and then doused it
liberally in Rudy's Barbecue "Sause." I also added some salt and pepper.
It went into the Bradley at 8:00p last night with a hood temp of 240f
and a target meat temp of 190f. Wood was the Bradley "special blend,"
and 12 pucks used for 4 hours of smoke. The damper was fully open.
The meat temp was 52f when it went in. I checked the meat at Midnight
with my remote thermometer and it was 140f. At 8:00a, this morning, it
was 190f and holding. I opened the Bradley and brushed the meat
liberally with more Rudy's. The color was mahogany and inserting a
fork, the meat was still pretty "rigid." I gave it another couple hours
and checked again.

This time, the fork could almost be turned in the meat, and there had
been no change in the color or texture of the crust. The outside was
slightly sticky and not hard at all. I gave it another half hour,
maintaining the 190f internal and hood temperature, then removed it.
The meat was wrapped in foil and then a large towel and placed on a
cutting board.

About Noon, I sliced the meat. The crust cut through neatly with very
little tearing. There was a little tendency to crumble at the outside
edges, but the inside of the brisket was quite easy to slice and held
its shape. The meat was very moist and the flavor was great, when crust
was included.

I ran some over to a couple neighbors for their lunch and the rest is in
the refrigerator awaiting supper. My instinct is that it turned out
pretty well. Thanks to all for the advice and suggestions.
--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

frohe wrote:
> Nonnymus wrote:
>> The only brisket I could locate last night was 6.6# with a fairly
>> decent fat cap. I wiped it well with prepared mustard and then doused
>> it liberally in Rudy's Barbecue "Sause." I also added some salt and
>
> Even Rudy's doesn't sause their brisket when they're cookin it. Certainly,
> you can if that's your thing but it's better to serve sause on the side when
> ya serve up ya brisket.

Well, I'm just experimenting and thought that the Rudy's might keep the
bark a bit softer. I like it because it has very little sugar to burn
or blacken. The bark I got was soft and easy to cut. I'll also try the
dry rub version, but wanted to back into this gradually.

--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

Nonnymus wrote:
> The only brisket I could locate last night was 6.6# with a fairly
> decent fat cap. I wiped it well with prepared mustard and then doused
> it liberally in Rudy's Barbecue "Sause." I also added some salt and

Even Rudy's doesn't sause their brisket when they're cookin it. Certainly,
you can if that's your thing but it's better to serve sause on the side when
ya serve up ya brisket.

-frohe

On Mon, 16 Jul 2007 15:54:30 -0700, Nonnymus >
wrote:
>
>frohe wrote:
>> Nonnymus wrote:
>>> The only brisket I could locate last night was 6.6# with a fairly
>>> decent fat cap. I wiped it well with prepared mustard and then doused
>>> it liberally in Rudy's Barbecue "Sause." I also added some salt and
>>
>> Even Rudy's doesn't sause their brisket when they're cookin it. Certainly,
>> you can if that's your thing but it's better to serve sause on the side when
>> ya serve up ya brisket.
>
>Well, I'm just experimenting and thought that the Rudy's might keep the
>bark a bit softer. I like it because it has very little sugar to burn
>or blacken. The bark I got was soft and easy to cut. I'll also try the
>dry rub version, but wanted to back into this gradually.

I'm sorry, but you must've misunderstood. He said it is better to
serve sauce on the side. Are you questioning his authori-tay? Are you
operating from the misapprehension that there are any number of ways
of preparing and serving brisket?

Sauce on the side. Geddit? Frohe has spoken (quite illiterately, but
never mind that).

"Kevin S. Wilson" > wrote in message
...
> On Mon, 16 Jul 2007 15:54:30 -0700, Nonnymus >
> wrote:
>>
>>frohe wrote:
>>> Nonnymus wrote:
>>>> The only brisket I could locate last night was 6.6# with a fairly
>>>> decent fat cap. I wiped it well with prepared mustard and then doused
>>>> it liberally in Rudy's Barbecue "Sause." I also added some salt and
>>>
>>> Even Rudy's doesn't sause their brisket when they're cookin it.
>>> Certainly,
>>> you can if that's your thing but it's better to serve sause on the side
>>> when
>>> ya serve up ya brisket.
>>
>>Well, I'm just experimenting and thought that the Rudy's might keep the
>>bark a bit softer. I like it because it has very little sugar to burn
>>or blacken. The bark I got was soft and easy to cut. I'll also try the
>>dry rub version, but wanted to back into this gradually.
>
> I'm sorry, but you must've misunderstood. He said it is better to
> serve sauce on the side. Are you questioning his authori-tay? Are you
> operating from the misapprehension that there are any number of ways
> of preparing and serving brisket?
>
> Sauce on the side. Geddit? Frohe has spoken (quite illiterately, but
> never mind that).
>
>
Kevie is trolling again. Things must not be too good at that college in
Idaho.
Or, the S.O. left. Having said that, hopefully all are in good physical
health.

Kent

On 16-Jul-2007, Nonnymus > wrote:

> The only brisket I could locate last night was 6.6# with a fairly decent
> fat cap. I wiped it well with prepared mustard and then doused it
> liberally in Rudy's Barbecue "Sause." I also added some salt and pepper.
> It went into the Bradley at 8:00p last night with a hood temp of 240f
> and a target meat temp of 190f. Wood was the Bradley "special blend,"
> and 12 pucks used for 4 hours of smoke. The damper was fully open.
> The meat temp was 52f when it went in. I checked the meat at Midnight
> with my remote thermometer and it was 140f. At 8:00a, this morning, it
> was 190f and holding. I opened the Bradley and brushed the meat
> liberally with more Rudy's. The color was mahogany and inserting a
> fork, the meat was still pretty "rigid." I gave it another couple hours
> and checked again.
>
> This time, the fork could almost be turned in the meat, and there had
> been no change in the color or texture of the crust. The outside was
> slightly sticky and not hard at all. I gave it another half hour,
> maintaining the 190f internal and hood temperature, then removed it.
> The meat was wrapped in foil and then a large towel and placed on a
> cutting board.
>
> About Noon, I sliced the meat. The crust cut through neatly with very
> little tearing. There was a little tendency to crumble at the outside
> edges, but the inside of the brisket was quite easy to slice and held
> its shape. The meat was very moist and the flavor was great, when crust
> was included.
>
> I ran some over to a couple neighbors for their lunch and the rest is in
> the refrigerator awaiting supper. My instinct is that it turned out
> pretty well. Thanks to all for the advice and suggestions.
> --
> ---Nonnymus---

When your neighbor comes back over begging for more with some lame
story about the dog getting on the table when his back was turned;
you'll know you have scored.

--
Brick(Enforce the law first; change it later if necessary)

Brick wrote:

>> I ran some over to a couple neighbors for their lunch and the rest is in
>> the refrigerator awaiting supper. My instinct is that it turned out
>> pretty well. Thanks to all for the advice and suggestions.
>> --
>> ---Nonnymus---
>
> When your neighbor comes back over begging for more with some lame
> story about the dog getting on the table when his back was turned;
> you'll know you have scored.

The report came back favorably. Mrs. Nonny thought that it might have
stood another 1/2 hour or so in the Bradley, but that's a matter of
choice. Slicing it wasn't that difficult. I let it rest for a bit in
the foil/towel and it cut cleanly, with only a little tearing at the edges.

Something that I find interesting is the dry rub vs. mop argument for
the brisket. IMHO, and that's just IMHO, when you rub a piece of meat
with CYM (see, Brick, I'm learning), and then dust with a dry rub, it's
only a matter of degrees different from slathering the meat in a kinda
non-sweet sauce like Rudy's. The mustard and dry rub combine with the
meat's fat cap to make a sauce, so to speak. The wet sauce, like Rudy's
is little more than something cooked up on the meat, so I see little
difference. When I rub bacon fat or mustard on a butt before adding the
dry rub, am I doing it wet or dry? I'm not an expert in this field, so
that's just what I'm thinking.

One difference is whether you mop meat during the cooking process. When
I do ribs, butt, seafood or chicken, I sometimes apply different mops to
add a little flavor or to loosen up a crust that might have been
forming. Personally, I don't care for a cooked-in sweet sauce, like KC
Masterpiece on the grill, since I invariably end up with some of it
burned. I can control that in the Bradley, so I do slather on KC
Masterpiece to chicken or ribs, sometimes, to have something different.

The most important "trick" I've learned is that I can combine cooking
techniques to get something pretty special. For instance, I might start
wings out in the Bradley, with the draft almost closed. That produces a
grayish wing with rubber for the skin. They're just plain ugly.
However, I then dump the wings into a pan with a butter/vinegar/S/P and
(maybe orange juice) mop and hold them over the IR grill for about 30
seconds on a side. Wow- I get an incredible tasting crust on the wings
and the skin almost instantly "splits" to show some of the inner meat.
It's one of those situations where folks don't pull the skin off before
eating them. I've also had luck with smoking the wings the same way,
then using KC Masterpiece and the grill briefly to get cooked-in flavor
to the sauce.


--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

On 17-Jul-2007, Nonnymus > wrote:

> Brick wrote:
>
> >> I ran some over to a couple neighbors for their lunch and the rest is
> >> in
> >> the refrigerator awaiting supper. My instinct is that it turned out
> >> pretty well. Thanks to all for the advice and suggestions.
> >> --
> >> ---Nonnymus---
> >
> > When your neighbor comes back over begging for more with some lame
> > story about the dog getting on the table when his back was turned;
> > you'll know you have scored.
>
> The report came back favorably. Mrs. Nonny thought that it might have
> stood another 1/2 hour or so in the Bradley, but that's a matter of
> choice. Slicing it wasn't that difficult. I let it rest for a bit in
> the foil/towel and it cut cleanly, with only a little tearing at the
> edges.
>
> Something that I find interesting is the dry rub vs. mop argument for
> the brisket. IMHO, and that's just IMHO, when you rub a piece of meat
> with CYM (see, Brick, I'm learning), and then dust with a dry rub, it's
> only a matter of degrees different from slathering the meat in a kinda
> non-sweet sauce like Rudy's. The mustard and dry rub combine with the
> meat's fat cap to make a sauce, so to speak. The wet sauce, like Rudy's
> is little more than something cooked up on the meat, so I see little
> difference. When I rub bacon fat or mustard on a butt before adding the
> dry rub, am I doing it wet or dry? I'm not an expert in this field, so
> that's just what I'm thinking.
>
> One difference is whether you mop meat during the cooking process. When
> I do ribs, butt, seafood or chicken, I sometimes apply different mops to
> add a little flavor or to loosen up a crust that might have been
> forming. Personally, I don't care for a cooked-in sweet sauce, like KC
> Masterpiece on the grill, since I invariably end up with some of it
> burned. I can control that in the Bradley, so I do slather on KC
> Masterpiece to chicken or ribs, sometimes, to have something different.
>
> The most important "trick" I've learned is that I can combine cooking
> techniques to get something pretty special. For instance, I might start
> wings out in the Bradley, with the draft almost closed. That produces a
> grayish wing with rubber for the skin. They're just plain ugly.
> However, I then dump the wings into a pan with a butter/vinegar/S/P and
> (maybe orange juice) mop and hold them over the IR grill for about 30
> seconds on a side. Wow- I get an incredible tasting crust on the wings
> and the skin almost instantly "splits" to show some of the inner meat.
> It's one of those situations where folks don't pull the skin off before
> eating them. I've also had luck with smoking the wings the same way,
> then using KC Masterpiece and the grill briefly to get cooked-in flavor
> to the sauce.
>
>
> --
> ---Nonnymus---

Too much work for me Nonny. I work up a sweat just reading about it.
As for sauce. If you have to buy sauce, I suppose KC Masterpiece
isn't much worse then anything else, but most anybody can make
better sauce at home. And like your cooking techniques, there are
no limits as to what you can do.
--
Brick(Enforce the law first; change it later if necessary)

Steve Wertz wrote:
> On Mon, 16 Jul 2007 15:54:30 -0700, Nonnymus wrote:
>
>> Well, I'm just experimenting and thought that the Rudy's might keep the
>> bark a bit softer. I like it because it has very little sugar to burn
>> or blacken.
>
> Rudy's Sause has just as much sugar as the mass market brands.
> For less sugar, go with something like Stubb's.

I've not seen it on a shelf here in Las Vegas, but if I do spot it, I'll
give it a try. Back in NC, I used a pretty good mop called Scott's,
which I don't think had any sugar at all. Frankly, when it gets as
plain as Scott's, I just make up my own with apple cider vinegar,
cayenne, garlic, onion and (maybe) a little chili powder or paprika.

BTW- my personal opinion is that Rudy's Sauce is still my first choice
when using a store bought sauce.

--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

Nonnymus wrote:
> Well, I'm just experimenting and thought that the Rudy's might keep
> the bark a bit softer. I like it because it has very little sugar to
> burn or blacken. The bark I got was soft and easy to cut. I'll also
> try the dry rub version, but wanted to back into this gradually.

I make chopped beef sammiches with my bark.

-frohe

Kent wrote:
> Kevie is trolling again. Things must not be too good at that college
> in Idaho.

LOL... Kevie's been tryin to nip my heels since way back. Ya know; the
little chihuahua. I don't pay him no mind. He's just jealous of my
wonderful country boy way of communicatin. <g>

-frohe

frohe wrote:
> Nonnymus wrote:
>> Well, I'm just experimenting and thought that the Rudy's might keep
>> the bark a bit softer. I like it because it has very little sugar to
>> burn or blacken. The bark I got was soft and easy to cut. I'll also
>> try the dry rub version, but wanted to back into this gradually.
>
> I make chopped beef sammiches with my bark.

I have two neighbors I share most smoked food with. One has dietary
restrictions prohibiting pork and pork products, so it was especially
good to finally do something he and his family could enjoy. My
goodness, how they enjoyed it. They have a teen aged son who I think
might become a brisket addict one of these days. It was so good to see
him scarf it down. The other neighbor grew up in the meat business and
even inherited some of his Dad's old knives and a commercial meat
slicer. Having a 14" rotary slicer next door is incredible when it
comes to making thin sliced leftover rib roast and turkey breast for
sandwiches.

When I took some of the brisket over to him, he sighed and thanked me-
obviously thinking it would be dry and tough. He was over last night to
go swimming and asked me if I had any left over so he could have a
sandwich. To me, that's one of the ultimate compliments.

Again, I thank those of you who offered suggestions and advice. I'm not
going to be doing brisket regularly, since I'm a pork, fish and
chicken-type person. However, now that I'm comfortable with it, I'll be
cranking it out occasionally more to share with friends than for my own
consumption.

--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

Nonnymus wrote:
> Again, I thank those of you who offered suggestions and advice. I'm
> not going to be doing brisket regularly, since I'm a pork, fish and
> chicken-type person. However, now that I'm comfortable with it, I'll
> be cranking it out occasionally more to share with friends than for
> my own consumption.

That's what it all comes down to - cooking stuff like you like it & sharing
it with friends. Congrats!

-frohe