In article >,
"Louis Cohen" > wrote:

> Basic barbecue technique is to cook at 220-250° with wood smoke until the
> product is tender (usually about 1 1/2 - 2 hrs/lb but every beast is
> different).
>
> Beef and pork ribs take about 4-5 hrs and are delicious - use a rub, use a
> sauce, use a dipping sauce, what you like.
>
> Pork butt or picnic (ie one end or the other of a front leg) can take 12 hrs
> for an 8-9 lb butt but is delicious and is hard to screw up.
>
> Whole packer cut beef briskets can take 24 hrs to cook, but are delicious -
> make sure you slice it across the grain.
>
> You can brine fish or chicken and smoke them at BBQ temp - they're delicious
> too.
>
> ------------------------------------------------------------------------------
> --
> Louis Cohen


I don't think that there is ANY best meat for BBQ personally,
if it is done right. ;-) Grilling enhances everything.

Especially over mesquite wood or charcoal. ;-d
--
K.

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