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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

Giving it up for a.f.b

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frohe

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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).

Brisket needs low and slow til it gets to 188°F in the flat. If not, it'll
be one tough hombre. Your mop sounds good but once you put it to the
cooker, forget mopping. Fat up, fat down - your choice.
--
-frohe
Life is too short to be in a hurry

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