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.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
bk
 
Posts: n/a
Default Looking Brisket Recipes

Any suggestions on dry rub and/or basted brisket recipes. We've made two
brisket, but goofed up the last with too much temperature. First one was
rubbed and basted which resulted in many rave reviews. Last one was nasty.
Looking for those rave reviews again.


  #2 (permalink)   Report Post  
Piedmont
 
Posts: n/a
Default

bk wrote:
> Any suggestions on dry rub and/or basted brisket recipes. We've made two
> brisket, but goofed up the last with too much temperature. First one was
> rubbed and basted which resulted in many rave reviews. Last one was nasty.
> Looking for those rave reviews again.
>
>

bk
Do it the same as when you said you got rave reviews, why change?
Probably the basting was what did the most for it. Your obviously on to
something if you got rave reviews that time you controlled the temp and
basted plus you dry rubbed, just recreate that! Out of curiousity, what
did you baste with?

--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

  #3 (permalink)   Report Post  
bk
 
Posts: n/a
Default


"Piedmont" > wrote in message
...
> bk wrote:
>> Any suggestions on dry rub and/or basted brisket recipes. We've made two
>> brisket, but goofed up the last with too much temperature. First one was
>> rubbed and basted which resulted in many rave reviews. Last one was
>> nasty.
>> Looking for those rave reviews again.

> bk
> Do it the same as when you said you got rave reviews, why change? Probably
> the basting was what did the most for it. Your obviously on to something
> if you got rave reviews that time you controlled the temp and basted plus
> you dry rubbed, just recreate that! Out of curiousity, what did you baste
> with?
>
> --
> Mike Willsey
> http://groups.msn.com/ThePracticalBa...ewwelcome.msnw
>

Sorry for the delay. I used the Red's Barbecued Brisket as described in the
BBQ FAQ. It was very good and I'm leaning back towards it again. I'll try a
simpler S&P recipe when I'm cooking for fewer people.


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Invitation to new Food, Recipes, Information, historic recipes,Vintage Recipes, etc. [email protected][_2_] General Cooking 0 09-12-2008 04:04 PM
Professional Barbecue Recipes! Competition style ribs, butts,chicken, and beef brisket... mommyathome General Cooking 1 23-05-2008 03:09 AM
Brisket versus brisket Edwin Pawlowski Barbecue 6 06-08-2005 12:50 AM
Looking for Brisket Recipes bk Barbecue 5 21-12-2004 02:34 PM
Start of Low Carb recipes, Apricot-Glazed Brisket terrymcintire Recipes 0 17-10-2004 01:46 PM


All times are GMT +1. The time now is 02:39 AM.

Powered by vBulletin® Copyright ©2000 - 2023, Jelsoft Enterprises Ltd.
Copyright 2004-2023 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"