Ordered the WSM and can't wait to use.

I will have an initial practice run with a pork butt when I get it,
but I do plan to have a gathering that will require smoking of a butt,
brisket and some venison loin (unless I'm convinced otherwise).

I'm in Orange County, CA. Is there anyplace that I can get brisket
for a reasonable price? Everything is so yuppy around here that I may
as well be asking for filet mignon. Is $3.99/lb the going rate? I'd
like an 8-10 pounder.

On the barbecue sauce, I'd like to make some. Anyone have a recipe
that includes whiskey? I hear coffee in sauce can taste good.
There'd be extra point if I could get a good tasting recipe that has
both coffee and whiskey. Speaking of whiskey, does Irish whiskey work
with Q sauce or does it have to be Jack Daniels or the like?

Any recommendations for a dry rub that will suit all three meats?

On the venison, I understand it's pretty dry and may not be suitable
for smoking. I've seen different tips on injecting with butter or
wrapping with bacon. Any tips on that?

Thanks,
Matt

I buy mine at Smart and Final. Plenty near you try
http://www.smartandfinal.com/store_l...a&store_type=1
I live in The San Diego Region but work in Orange County. Really I know what
you mean.

e-



"MW" > wrote in message
om...
> Ordered the WSM and can't wait to use.
>
> I will have an initial practice run with a pork butt when I get it,
> but I do plan to have a gathering that will require smoking of a butt,
> brisket and some venison loin (unless I'm convinced otherwise).
>
> I'm in Orange County, CA. Is there anyplace that I can get brisket
> for a reasonable price? Everything is so yuppy around here that I may
> as well be asking for filet mignon. Is $3.99/lb the going rate? I'd
> like an 8-10 pounder.
>
> On the barbecue sauce, I'd like to make some. Anyone have a recipe
> that includes whiskey? I hear coffee in sauce can taste good.
> There'd be extra point if I could get a good tasting recipe that has
> both coffee and whiskey. Speaking of whiskey, does Irish whiskey work
> with Q sauce or does it have to be Jack Daniels or the like?
>
> Any recommendations for a dry rub that will suit all three meats?
>
> On the venison, I understand it's pretty dry and may not be suitable
> for smoking. I've seen different tips on injecting with butter or
> wrapping with bacon. Any tips on that?
>
> Thanks,
> Matt

On 17-Aug-2004, (MW) wrote:

> Ordered the WSM and can't wait to use.

Wishing you luck with your new WSM

>
> I will have an initial practice run with a pork butt when I get it,
> but I do plan to have a gathering that will require smoking of a butt,
> brisket and some venison loin (unless I'm convinced otherwise).

Wouldn't try to convince you otherwise. Sounds like a plan

>
> I'm in Orange County, CA. Is there anyplace that I can get brisket
> for a reasonable price? Everything is so yuppy around here that I may
> as well be asking for filet mignon. Is $3.99/lb the going rate? I'd
> like an 8-10 pounder.

Wally World here in Tampa sells packer cut brisket for $1.47 most of
the time

>
> On the barbecue sauce, I'd like to make some. Anyone have a recipe
> that includes whiskey?

Paul Kirk's 'Championship Barbecue', Harvard Common Press, contains
two recipies for sauce using Jack Daniels and one using generic bourbon.
They use about 2 tbsp in four or five cups of sauce. One recipe uses a
quarter cup in about seven cups of sauce. All of the recipes are pretty
lengthy.

I hear coffee in sauce can taste good.
> There'd be extra point if I could get a good tasting recipe that has
> both coffee and whiskey. Speaking of whiskey, does Irish whiskey work
> with Q sauce or does it have to be Jack Daniels or the like?
>
> Any recommendations for a dry rub that will suit all three meats?

Can't go wrong with S&P. Many spices such as garlic and onion
powder tend to burn. I use them anyway, but suggest caution

>
> On the venison, I understand it's pretty dry and may not be suitable
> for smoking. I've seen different tips on injecting with butter or
> wrapping with bacon. Any tips on that?
>
> Thanks,
> Matt

Just my 2¢.
--
M&M ("When You're Over The Hill You Pick Up Speed")


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I get briskets at Albertsons and butts at Sam's Club. -RP

wrote:

> I buy mine at Smart and Final.

You buy what?? Oh, I'd have to scroll down through untrimmed text to find
out. Not interested in looking for the reason behind your response.

wrote:

> I buy mine at Smart and Final.

You buy what?? Oh, I'd have to scroll down through untrimmed text to find
out. Not interested in looking for the reason behind your response.

Brisket. Hope this helps.


"Dave Bugg" <deebuggatcharterdotnet> wrote in message
...
> wrote:
>
> > I buy mine at Smart and Final.
>
> You buy what?? Oh, I'd have to scroll down through untrimmed text to find
> out. Not interested in looking for the reason behind your response.
>
>

> I'm in Orange County, CA. Is there anyplace that I can get brisket
> for a reasonable price?

I second the Smart and Final. They have Farmer John brisket and butts,
minimally processed, big and cheap.

>
> On the barbecue sauce, I'd like to make some. Anyone have a recipe
> that includes whiskey? I hear coffee in sauce can taste good.
> There'd be extra point if I could get a good tasting recipe that has
> both coffee and whiskey. Speaking of whiskey, does Irish whiskey work
> with Q sauce or does it have to be Jack Daniels or the like?

Here's the Jamison's recipe for Bourbon Molasses sauce:

http://southernfood.about.com/librar...0/bl00227d.htm

This is a pretty good sauce, but I don't know how coffee would work in
this one. Bourbon cooks off to be pretty sweet, so the coffee might
contrast too much. Only one way to find out- be sure and let us know
how it goes.
>
> Any recommendations for a dry rub that will suit all three meats?

Salt, pepper, chili, brown sugar, in whichever proportions you choose.
Slapping on some CYM first can't hurt, either.
>
> On the venison, I understand it's pretty dry and may not be suitable
> for smoking. I've seen different tips on injecting with butter or
> wrapping with bacon. Any tips on that?

I'd personally skip the venison smoking and grill it after soaking it in
buttermilk for a few hours. Add a few chips of wood to the coals if you
really want the smoke taste.

> Thanks,
> Matt

Good luck!

Red Hook

> I'm in Orange County, CA. Is there anyplace that I can get brisket
> for a reasonable price?

I second the Smart and Final. They have Farmer John brisket and butts,
minimally processed, big and cheap.

>
> On the barbecue sauce, I'd like to make some. Anyone have a recipe
> that includes whiskey? I hear coffee in sauce can taste good.
> There'd be extra point if I could get a good tasting recipe that has
> both coffee and whiskey. Speaking of whiskey, does Irish whiskey work
> with Q sauce or does it have to be Jack Daniels or the like?

Here's the Jamison's recipe for Bourbon Molasses sauce:

http://southernfood.about.com/librar...0/bl00227d.htm

This is a pretty good sauce, but I don't know how coffee would work in
this one. Bourbon cooks off to be pretty sweet, so the coffee might
contrast too much. Only one way to find out- be sure and let us know
how it goes.
>
> Any recommendations for a dry rub that will suit all three meats?

Salt, pepper, chili, brown sugar, in whichever proportions you choose.
Slapping on some CYM first can't hurt, either.
>
> On the venison, I understand it's pretty dry and may not be suitable
> for smoking. I've seen different tips on injecting with butter or
> wrapping with bacon. Any tips on that?

I'd personally skip the venison smoking and grill it after soaking it in
buttermilk for a few hours. Add a few chips of wood to the coals if you
really want the smoke taste.

> Thanks,
> Matt

Good luck!

Red Hook