On 20-Oct-2004, "Edwin Pawlowski" > wrote:

> "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 agree with Ed right down to the bone. And I rub mine with the same
thing. You should be safe with a BGE, but for others, I warn you to
be careful of the temp if you use brown sugar. Burnt sugar bark tastes
like S$%^.

--
Brick(DL5BF, WA7ERO, HS4ADI)


----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---