"bk" > wrote in message
ink.net...
>
> "Edwin Pawlowski" > wrote in message
> om...
> >
> > "bk" > wrote in message
> > ...
> >> We usually do pork, but I'm preparing to cook my second brisket. The
> >> first nearly a year ago used the Red Caldwell recipe in the FAQ. I have
> >> to say it was very good, but now looking for other suggestions. We use a
> >> BGE, if that matters at all. I look forward to the suggestions.
> >
> > Cook it. Eat it.
> >
> > What exactly are you looking for? Rubs? Methods? Sauces?
> >
> > I like lots of black pepper, garlic, a little brown sugar and cook until
> > done. Sauce, if any, on the side.
> >
> I guess I'm probly looking most for rubs and method. Sauce would be on side.
> The concern is dried out meat, if not mopped or basted. We had some really
> bad
> briskets, but we loved Big Jim's which is obviously simple, very moist and
> tasty.

IMO mopping is a waste of time and good heat. Tend the fire & the meat. A big
fork is your friend.

__________
ht_redneck

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