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Brick wrote:
> "The Fat Man®" > wrote in message
> news

>> wrote:
>>> "Edwin Pawlowski" > wrote:
>>>> > wrote in message
>>>>> []
>>>>
>>>> That sure sounds tasty, but it is going to be tough as hell.
>>>> Brisket need to be cooked for a long time at an internal
>>>> temperature to reach about 180. this breaks down the collagen and
>>>> makes it tender. If you want blood red, get a good steak or
>>>> tenderloin. At 140, it would have to be shaved very thin to be
>>>> chewable. []
>>>>
>>> Thanks for that, Ed. So getting the meat up to 180 internal with a
>>> cook temp of 200 to 220 is why it takes so long. Wish I'd paid more
>>> attention in thermodynamics. No going back.
>>
>>
>> Stop right there! Do not perpetuate this myth any further.
>>
>> There is *no* reason for cooking at such ridiculously low temps,
>> unless you're not doing it for the sake of bbq so much as the gamble
>> with bacteria.
>>
>> 200 is almost cold smoking. 250 minimum, repeat, *minimum* for bbq.
>> Brisket is best (IMNSHO) cooked over coals at around *300*
>>
>> 350 is even ok, but 200 is a waste of time, wood, and meat.
>>
>> Before any of you spew flames back at me, try it. It ain't like
>> it'll cost you much, and you just might learn something.
>>
>> TFM®
>>
> I'd of liked to snip a bunch of this, but decided not to. The last
> briskett
> I did was on 10/10/03. Put it on at 10:15 A at ~300°. It reached 190°
> internal at 18:50 (6:30P). It takes a razor to cut it.
>
> Brick(Masta Couch Bouncer)

Yer point is.????????

Whatcha tryin' to say? You got a bad brisket? It happens.

There could also be cooker problems, and I ain't talking about you, but the
cooker.

Without talking too badly about your cooking machine, I've cooked on them
and without 100% diligent fire-tending, they will jack some groceries up!

IOW, they're cute for smoking some burgers, or the occasional rib, but
serious meat demand a little more.

Your friend,
TFM®

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