Any body have any input on this method?

I found that if you take lump and stack it like a box of toothpicks. Just
stand the pieces up on end and pack them in. You'll always get a wicked long
burn and in most cases you'll have to put the lump out after doing the
biggest Briskets.

I always use this method when using my Weber Smoky Mountain.

If your cooking for a contest...I seem to remember that the Brisket needs to
be cut dead nuts straight across the grain. Rough to spot the grain when the
product is finished. Try this. Get the biggest whole Brisket you can find.
Hopefully it's big to fit in your cooker. Look to see which way the grain
goes and cut the ends off so it's dead nuts straight and fits in your
cooker.

I see guys at contests just slicing a few pieces for the judges so they can
take the rest home. I cut the whole Brisket. Pick the best showy pieces and
enough extra bark pieces for the judges. Your there to win.

Hopefully I can get a few of you Barbeque Gangstaaaas to enter the Pig Roast
Off in 2007.

Pete

Pete The Butcher wrote:



:: If your cooking for a contest...I seem to remember that the Brisket
needs to
:: be cut dead nuts straight across the grain. Rough to spot the grain
when the
:: product is finished. Try this. Get the biggest whole Brisket you
can find.
:: Hopefully it's big to fit in your cooker. Look to see which way the
grain
:: goes and cut the ends off so it's dead nuts straight and fits in
your
:: cooker.

You need to trim to fit the box *before* you cook, otherwise the ends
will look artificial when placed in the box. No, I'm not a
competition cook, but I do know what looks good in the box to a few
judges.

::
:: I see guys at contests just slicing a few pieces for the judges so
they can
:: take the rest home. I cut the whole Brisket. Pick the best showy
pieces and
:: enough extra bark pieces for the judges. Your there to win.

When I visit the cook sites after the brisket has been turned in and
judged (I'm looking for cold beer!), I see slices of brisket still
out. Most look like they took the best and turned it in.
::
:: Hopefully I can get a few of you Barbeque Gangstaaaas to enter the
Pig Roast
:: Off in 2007.

Which sanctioning body? Whose rules?

BOB

Which sanctioning body? Whose rules?

This function will be sanctioned by the US dollar. If your Pig comes out
better than mine you'll walk away with my $1K plus yours.

Rules are your Pig has to be more tender & tastier than mine, The crowd will
pick the Champion.

I'll make sure I have a link for you on those rules real soon.
http://www.petethebutcher.com/secrettogoodbarbeque.html

Roast 1 Soon
Pete


" BOB" > wrote in message
...
> Pete The Butcher wrote:
>
>
>
> :: If your cooking for a contest...I seem to remember that the Brisket
> needs to
> :: be cut dead nuts straight across the grain. Rough to spot the grain
> when the
> :: product is finished. Try this. Get the biggest whole Brisket you
> can find.
> :: Hopefully it's big to fit in your cooker. Look to see which way the
> grain
> :: goes and cut the ends off so it's dead nuts straight and fits in
> your
> :: cooker.
>
> You need to trim to fit the box *before* you cook, otherwise the ends
> will look artificial when placed in the box. No, I'm not a
> competition cook, but I do know what looks good in the box to a few
> judges.
>
> ::
> :: I see guys at contests just slicing a few pieces for the judges so
> they can
> :: take the rest home. I cut the whole Brisket. Pick the best showy
> pieces and
> :: enough extra bark pieces for the judges. Your there to win.
>
> When I visit the cook sites after the brisket has been turned in and
> judged (I'm looking for cold beer!), I see slices of brisket still
> out. Most look like they took the best and turned it in.
> ::
> :: Hopefully I can get a few of you Barbeque Gangstaaaas to enter the
> Pig Roast
> :: Off in 2007.
>
> Which sanctioning body? Whose rules?
>
> BOB
>
>

Pete The Butcher wrote:
:: Which sanctioning body? Whose rules?
::
:: This function will be sanctioned by the US dollar. If your Pig
comes out
:: better than mine you'll walk away with my $1K plus yours.
::
:: Rules are your Pig has to be more tender & tastier than mine, The
crowd will
:: pick the Champion.
::
:: I'll make sure I have a link for you on those rules real soon.
:: http://www.petethebutcher.com/secrettogoodbarbeque.html
::
:: Roast 1 Soon
:: Pete

Oh, I see. You are just spamming for yourself. I must have been
wrong the time I said that you added something to this newsgroup.
Sorry for the confusion.

BOB

::
::
:: " BOB" > wrote in message
:: ...
::: Pete The Butcher wrote:
:::
:::
:::
::::: If your cooking for a contest...I seem to remember that the
Brisket needs to
::::: be cut dead nuts straight across the grain. Rough to spot the
grain when the
::::: product is finished. Try this. Get the biggest whole Brisket you
::: can find.
::::: Hopefully it's big to fit in your cooker. Look to see which way
the grain
::::: goes and cut the ends off so it's dead nuts straight and fits in
::: your
::::: cooker.
:::
::: You need to trim to fit the box *before* you cook, otherwise the
ends
::: will look artificial when placed in the box. No, I'm not a
::: competition cook, but I do know what looks good in the box to a
few
::: judges.
:::
:::::
::::: I see guys at contests just slicing a few pieces for the judges
so
::: they can
::::: take the rest home. I cut the whole Brisket. Pick the best showy
::: pieces and
::::: enough extra bark pieces for the judges. Your there to win.
:::
::: When I visit the cook sites after the brisket has been turned in
and
::: judged (I'm looking for cold beer!), I see slices of brisket still
::: out. Most look like they took the best and turned it in.
:::::
::::: Hopefully I can get a few of you Barbeque Gangstaaaas to enter
the
::: Pig Roast
::::: Off in 2007.
:::
::: Which sanctioning body? Whose rules?
:::
::: BOB

Oh, I see. You are just spamming for yourself. I must have been
wrong the time I said that you added something to this newsgroup.
Sorry for the confusion.

BOB


--
Raw Meat Should NOT Have An Ingredients List

Denny Wheeler wrote:
:: On Fri, 17 Mar 2006 15:28:42 -0500, " BOB" > wrote:
::
::: Pete The Butcher wrote:
:::
:::
:::
::::: If your cooking for a contest...I seem to remember that the
Brisket
::: needs to be cut dead nuts straight across the grain. Rough to spot
the grain
::: when the product is finished. Try this. Get the biggest whole
Brisket you
::: can find.
::::: Hopefully it's big to fit in your cooker. Look to see which way
the
::: grain goes and cut the ends off so it's dead nuts straight and
fits in
::: your cooker.
:::
::: You need to trim to fit the box *before* you cook, otherwise the
ends
::: will look artificial when placed in the box.
::
:: Seems to me that his 2nd paragraph above clearly says to cut it
before
:: cooking.

Yes, so that you can see the grain. I was thinking about the width so
that it would fit into the standard 9 x 9 styrofoam boxes that are
used in most contests.

Now, I notice that Pete-the-Butcher says he's talking about a hog
cooking contest (see his response to my question about which
sanctioning body). Hmmmmmm?? Brisket from a hog? This from a
butcher? Guess this can be partly blamed on his top-posting. Maybe
he couldn't remember what he was spamming in the first post.

Oh well...

BOB

::
:: --
:: -denny-
:: "Do your thoughts call ahead or do they just arrive at your mouth
unannounced?"

Heh heh. Pete's posts?

:: -over the hedge



--
Raw Meat Should NOT Have An Ingredients List

Pete The Butcher wrote:
> Any body have any input on this method?
>
> I found that if you take lump and stack it like a box of toothpicks. Just
> stand the pieces up on end and pack them in. You'll always get a wicked long
> burn and in most cases you'll have to put the lump out after doing the
> biggest Briskets.
snip
> Pete

http://tinyurl.com/q2d4b

"The concept behind "The Minion Method" is simple:

* Place a small number of hot coals on top of a full charcoal
chamber of unlit briquettes.
* Using the bottom vents, carefully control the amount of air
entering the cooker to keep the fire burning low and steady.
* The unlit fuel catches fire gradually throughout the cooking
session, resulting in long burn times of up to 18 hours, depending on
weather conditions."

The above quote, states differently, but your concept is reasonable, I
stack briquettes around the outside edge of the grill, place lit ones at
one end and let it burn. Part of the secret is to have a well designed
and tight cooker body where you have great control of the air and not
any tiny gaps all over the place. Doing this, I can get a 5 hour burn on
a tiny weber 19 inch grill.

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

Hi Mike,

What kind of lump do you use?
I need to get a new connection.

Pete


"Mike "Piedmont"" > wrote in message
...
> Pete The Butcher wrote:
> > Any body have any input on this method?
> >
> > I found that if you take lump and stack it like a box of toothpicks.
Just
> > stand the pieces up on end and pack them in. You'll always get a wicked
long
> > burn and in most cases you'll have to put the lump out after doing the
> > biggest Briskets.
> snip
> > Pete
>
> http://tinyurl.com/q2d4b
>
> "The concept behind "The Minion Method" is simple:
>
> * Place a small number of hot coals on top of a full charcoal
> chamber of unlit briquettes.
> * Using the bottom vents, carefully control the amount of air
> entering the cooker to keep the fire burning low and steady.
> * The unlit fuel catches fire gradually throughout the cooking
> session, resulting in long burn times of up to 18 hours, depending on
> weather conditions."
>
> The above quote, states differently, but your concept is reasonable, I
> stack briquettes around the outside edge of the grill, place lit ones at
> one end and let it burn. Part of the secret is to have a well designed
> and tight cooker body where you have great control of the air and not
> any tiny gaps all over the place. Doing this, I can get a 5 hour burn on
> a tiny weber 19 inch grill.
>
> --
> Regards,
>
> Piedmont
>
> The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm
>
> What difference does it make to the dead, the orphans and the homeless,
> whether the mad destruction is wrought under the name of totalitarianism
> or the holy name of liberty or democracy?
>
> Mahatma Gandhi, "Non-Violence in Peace and War"
>
>
>
>
>
>
>
>
>
>
>
>
>
>

Pete The Butcher wrote:
> Hi Mike,
>
> What kind of lump do you use?
> I need to get a new connection.
>
> Pete
snip

Pete,

I can't help you, right now I'm using Kingsford briquettes, that is,
until I find time to make another batch homemade lump. I make my own lump.

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

Mike "Piedmont" wrote:
> Pete The Butcher wrote:
>
>> Hi Mike,
>>
>> What kind of lump do you use?
>> I need to get a new connection.
>>
>> Pete
>
> snip
>
> Pete,
>
> I can't help you, right now I'm using Kingsford briquettes, that is,
> until I find time to make another batch homemade lump. I make my own lump.
>

Dude, I just don't understand how someone can make their own lump and
then use Kingsford in a pinch.

Other than cooking on deisel, I can't imagine *anything* worse than
Kingsford.

Are you making your own lump from recycled power poles?



--
TFM®

TFM® wrote:
> Mike "Piedmont" wrote:
>> Pete The Butcher wrote:
>>
>>> Hi Mike,
>>>
>>> What kind of lump do you use?
>>> I need to get a new connection.
>>>
>>> Pete
>>
>> snip
>>
>> Pete,
>>
>> I can't help you, right now I'm using Kingsford briquettes, that is,
>> until I find time to make another batch homemade lump. I make my own
>> lump.
>>
>
> Dude, I just don't understand how someone can make their own lump and
> then use Kingsford in a pinch.
>
> Other than cooking on deisel, I can't imagine *anything* worse than
> Kingsford.
>
> Are you making your own lump from recycled power poles?
>
>
>
Hey TFM,

Actually I've found Kingford briquettes to the best briquettes. I don't
hesitate to use them when I'm out of homemade lump, which takes a
considerable effort. I've taken it up a notch, as far as making lump
goes. My next batch will be two 55 gallon barrels full. Been using
kingsford since the 70's and I ain't dead yet plus don't notice that
much if any difference in taste to boot. But thats just me.

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

In article <T4WSf.127846$4l5.90496@dukeread05>, Pete The Butcher
> wrote:

> I need to get a new connection.

That, and stop top-posting.

Please quote and trim so that your messages make sense.

Kevin

Kevin Craig wrote:
> In article <T4WSf.127846$4l5.90496@dukeread05>, Pete The Butcher
> > wrote:
>
>
>>I need to get a new connection.
>
>
> That, and stop top-posting.
>
> Please quote and trim so that your messages make sense.
>
> Kevin

Yes, please. Take example from Kevvie. He quotes and trims and yet he
still makes no sense.

We need all the help we can get these days.



--
TFM®

On Fri, 24 Mar 2006 02:53:51 GMT, TFM® >
wrote:

>Kevin Craig wrote:
>> In article <T4WSf.127846$4l5.90496@dukeread05>, Pete The Butcher
>> > wrote:
>>
>>
>>>I need to get a new connection.
>>
>>
>> That, and stop top-posting.
>>
>> Please quote and trim so that your messages make sense.
>>
>> Kevin
>
>Yes, please. Take example from Kevvie. He quotes and trims and yet he
>still makes no sense.

You don't even know who you're talking to anymore, do you, drunken
hillbilly racist?

>We need all the help we can get these days.

I'm sure that even the benighted, backwoods, backward, and befouled
county containing the rock you crawled out from under has subsidized
mental-health services. Ask the people who give you your food stamps.

Sorry, can't tell from your post exactly what it is about the previous post
you don't understand.

Please do not over trim and please top, bottom, and mid-post so that your
messages make sense <g>.

Is there really more than one "Kevin" in the afb universe, or have we now
crossed over to a bizarre alternate afb?


"Kevin Craig" > wrote in message
...
> In article <T4WSf.127846$4l5.90496@dukeread05>, Pete The Butcher
> > wrote:
>
>> I need to get a new connection.
>
> That, and stop top-posting.
>
> Please quote and trim so that your messages make sense.
>
> Kevin

In article >, C_S
> wrote:

> Is there really more than one "Kevin" in the afb universe, or have we now
> crossed over to a bizarre alternate afb?

There really is. I started to quip that we should keep our Kevins
straight, but I'm already straight. Dunno about the other.

Kevin