On 21-Oct-2004, "bk" > wrote:

> "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.

<snipped a bunch here>

> >
> 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.

Big Jim does nothing tricky with his cooking. His stated position on seasoning
is mostly just S&P. I, like Big Jim and some others cook at somewhat higher
temperatures then the purist 225°. If you was to ask Big JIm outright, I suspect
that he never cooks that low. ). I cook around 300° or so. So
did the Hound (God rest his soul), and I think the Bridegroom will tell you the
same thing. Methinks you're pursuing that low and slow philosophy to the point
where you're produciing a form of jerky instead of brisket. I neither mop nor baste.
If you're peeking or mopping or basting, you're not cooking. I spend the time
drinking beer. I don't even turn it over or move it around. I put it in the pit, work
on controlling the fire and cook it until it's done. (My God I've let the secret out
of the bag.) My apologies to the group. I've destroyed the Mysticism and now
we're no longer needed.

PS, Don't be bashful, just ask Big Jim. He will tell you exactly how he produced
that brisket that you liked. Big Jim doesn't have any cooking secrets and he'll
be the first to tell you so. Nobody who is a regular in this group has any secret
recipes or cooking methods. Don't be surprised though if you follow a recipe
exactly and don't come up with the same product that the author did. It's all in
the wrist. And they can't give you that.
--
Brick(DL5BF, WA7ERO, HS4ADI)


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