This weekend, I will lose two cherries.

Just got back from Costco, where I bought a 7 Lb. Loin pork roast (it
looked so inviting with that nice fat cap) and a 5-1/2 Lb beef brisket ( a
little small, but it's so nicely marbled).

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).

For the pork, I dunno yet whether to do a spicy-sweet brine with habanero
sauce, honey, garlic, maybe some other spices, salt & pepper; then smoke it
at around 300 'til it's 150 inside . . . OR just stick some garlic slivers
and Thai hot peppers in it and smoke it the same way. I kinda think the
former, since Thais like a strong mix of flavors in their food.

They'll both be smoked with Kaffir lime leaf/wood and a touch of hickory
(at this point in my thinking).

Bending over for comments. ;~/

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

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).



My friend, not only will you be wasting your time, but a brisket as well.

For what you want, you need an eye of round, or a loin.

Brisket demands *long* cooking times, and rareness does not befit
it..........unless you're accustomed to eating jump boots.

A whole ribeye also fits the cooking description, but a brisket does not.

TFM®

> wrote in message
>
> 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).

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.



>
> For the pork, I dunno yet whether to do a spicy-sweet brine with habanero
> sauce, honey, garlic, maybe some other spices, salt & pepper; then smoke
it
> at around 300 'til it's 150 inside . . . OR just stick some garlic slivers
> and Thai hot peppers in it and smoke it the same way. I kinda think the
> former, since Thais like a strong mix of flavors in their food.

Now that sounds pretty good. 150 is plenty for a lean loin roast.
Ed

http://pages.cthome.net/edhome

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

> Brisket demands *long* cooking times, and rareness does not befit
> it..........unless you're accustomed to eating jump boots.

Jump boots? new or used?

I'm no expert on cuts of meat, hell 'I don't know squat' is a better way to
put it. So: what's the difference between a flank steak and a brisket?

John O

On Fri, 07 Nov 2003 16:31:16 GMT, "John O"
> wrote:

>> Brisket demands *long* cooking times, and rareness does not befit
>> it..........unless you're accustomed to eating jump boots.
>
>Jump boots? new or used?
>
>I'm no expert on cuts of meat, hell 'I don't know squat' is a better way to
>put it. So: what's the difference between a flank steak and a brisket?
>
Two different parts of the cow, for starters:

http://www.90meat.com/productsbeef.html

As you might guess from that diagram, the flank steak does less work
than the brisket, so it's more tender. Flank steaks lend themselves to
grilling over high heat. Brisket has to be cooked low-and-slow to
break down all of the connective tissue.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

"frohe" > wrote:
> wrote:
> > []
>
> Brisket needs low and slow til it gets to 188°F in the flat.[]

Hell. I knew that. I dunno what I was thinkin' when I wrote that. Wish I
could say it was a typo, but it was, in fact, a dumbo. Thanks for not
laughin' at my drunken rant.

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

"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.

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

In article >,
wrote:

> "frohe" > wrote:
> > wrote:
> > > []
> >
> > Brisket needs low and slow til it gets to 188°F in the flat.[]
>
> Hell. I knew that. I dunno what I was thinkin' when I wrote that. Wish I
> could say it was a typo, but it was, in fact, a dumbo. Thanks for not
> laughin' at my drunken rant.

S'okay Nick - at least you weren't grabbing for yer pressure cooker.
If you do cook brisket bleeeding rare you'll need one of those deli
slicers. Cut across the grain razor thin and brew up an au jus gravy to
rehydrate the results- I've saved a few way-too-dry brisket effups this
way.
The garlic studding idea is a winner - save the cloves and the pan
drippings.

monroe(you'll do fine)

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®

"The Fat Man®" > wrote in message
>
>
> 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®

No flames from me, just nice even heat at 250 to 275.
Ed

The Fat Man® wrote:
> 350 is even ok, but 200 is a waste of time, wood, and meat.

275-325°F used here
--
-frohe
Life is too short to be in a hurry

frohe wrote:
> The Fat Man® wrote:
>> 350 is even ok, but 200 is a waste of time, wood, and meat.
>
> 275-325°F used here

What they said bears repeating: "but 200 is a waste of time, wood, and
meat."
Hell, I'd say that goes for 225 as well, my cooker works well at 250-300,
hard to get it higher unless using wood.

D
--

"The Fat Man®" > wrote:
> [ . . . ]
> Brisket is best (IMNSHO) cooked over coals at around *300*
>
OK. I acquiesce to your wisdom and experience. 300 'til 180 internal it
will be. I'm gonna let the brisket age in the 'fridge a few more days, as
my honey is flying to Thailand, Monday AM. What with packing & all, I'll
only be able to do the pork loin roast tomorrow. It's marinating right now.
Thanks TxFM. The only flames will be in the firebox.

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

Hell, I just cook it at whatever temp I'm able to stabilize the WSM at on
that particular day. But then....I'm usually asleep while I'm cookin brisket
so who the hell really knows what I do? Not me.

--
Fosco Gamgee Whitfurrows
and his 6" boner
If only they made something that
would mechanically stabilze the temp for me.
(Dreamlike haze covers the screen as I go into a daydream about brisket
cooking at exactly the right temp while I sleep peacefully in a drunken
stupor)

"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)

> wrote

> A sheynem dank in der pupik.
>

Keep away from my pupik area, mister!

--
Fosco Gamgee Whitfurrows
and his 6" boner

"F.G. Whitfurrows" > wrote:
> Hell, I just cook it at whatever temp I'm able to stabilize the WSM at on
> that particular day. But then....I'm usually asleep while I'm cookin
> brisket so who the hell really knows what I do? Not me.

At times, you can be SO cavalier. This will be my first brisket, so please
don't hit me upside the head yet. A sheynem dank in der pupik.

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

"F.G. Whitfurrows" > wrote:
> > wrote
>
> > A sheynem dank in der pupik.
> >
>
> Keep away from my pupik area, mister!

Well, excuuuuuuuuuuse me!

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

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®

"The Fat Man®" > wrote:
> [ ? ? ? ]
> 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.
>
This thread's got so deep that I'm not sure who or whatcher talkin' about,
TxFM®. I'm usin' a NB Cattleman and plan to follow your suggestion.
Oh, wait that was on the brisket. I'm just doin' the Pork Loin Roast
tomorry. 220 'til 150. WTF . . . O!

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"