tag:blogger.com,1999:blog-12079088.post6320986604543350163..comments2023-10-30T05:30:14.873-07:00Comments on I'm a OK guy: Last BBQ and a Little BaseI'm a OK guyhttp://www.blogger.com/profile/11843155822153452980noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-12079088.post-4479779956056712572014-07-22T11:48:31.136-07:002014-07-22T11:48:31.136-07:00That is correct, it is best not to use a trimmed b...That is correct, it is best not to use a trimmed brisket, the fat of the clod will help keep the brisket moist and tender. I use just a straight salt, black pepper, red pepper, garlic rub. If you see a foil wrap on a brisket run as fast as you can, it ain't BBQ. Good BBQ will need no marinate nor injection, or sauce during the cooking. The old Central Texas BBQ Masters used just a simple rub, controlled dry heat, and time. Temperature control is the secret, your pit needs to be between 200F and 215F with 210F perfect. If the pit goes above 215F for any time the meat will be tough, under 200F you are smoking not BBQing. I usually plan on 4 to 6 hours to stabilize my pit, once there it will hold temp with minimum attention and just an occasional hunk of Oak added to the fire box. Meat goes on clod (fat) side up and will take somewhere around 6 to 8 hours to reach 180F in the middle of the clod. If you can resist "samples" let it set 30 or so minutes. <br /><br />Thanks, I should start the pinning of the leg stretchers within a day or two...MsOK and work permitting. I'm a OK guyhttps://www.blogger.com/profile/11843155822153452980noreply@blogger.comtag:blogger.com,1999:blog-12079088.post-57887086776816106142014-07-22T11:07:10.143-07:002014-07-22T11:07:10.143-07:00What your process for the Brisket?
I've tried...What your process for the Brisket?<br /><br />I've tried Brisket several times and failed repeatedly. Too dry, too salty, no flavor. Pork ribs and pulled pork I have covered, but the Brisket eludes me.<br /><br />Looks like you start with a packer cut. Do you inject or marinate it? What kind of rub? Cook temp? Foil wrap?<br /><br />PS: the bench is looking good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12079088.post-57347929838297406612014-07-21T14:21:49.838-07:002014-07-21T14:21:49.838-07:00Danny,
Damn, you caught me, it should have been o...Danny,<br /><br />Damn, you caught me, it should have been on a well worn meter square hunk of oak :-).<br /><br />Mine isn't anywhere near as romantic as yours, I just went to the wood store and bought cheap. This bench needs to be finished soon, too many other projects being held up and enthusiasm is starting to lag. Work will interfere this week but I expect within the next two weeks it will be upright.<br /><br />Love to see a photo.<br /><br />ken I'm a OK guyhttps://www.blogger.com/profile/11843155822153452980noreply@blogger.comtag:blogger.com,1999:blog-12079088.post-21588263878267428702014-07-21T10:37:28.296-07:002014-07-21T10:37:28.296-07:00BBQ looks v. tasty to a limey.
I understand the p...BBQ looks v. tasty to a limey.<br /><br />I understand the preference for butcher's paper over fine china, BUT -- what's that white support for the brisket? - should be a plank of wood surely?<br /><br />respect<br />danny (Sheffield, England)<br />PS - I'm at just the same stage with my bench - base of ancient oak rescued from a mid-19th cent. door frame - nice wood, but not as finely made as yours.Anonymousnoreply@blogger.com