Just to let you all know what happened, I BBQ 2 briskets (thin cut)
for passover. I used Cattleman's BBQ Sauce and I added everything to
it, chooped garlic, duck sauce, red wine vinegar, ketchup, brown sugar
and maple syrup. The sauce was terrific.

I turned the BBQ on low and it was doing really well, with me smearing
the sauce on every 20 minutes, maybe a little less. I think I
overcooked and one of them caught fire, luckily I got out there fast
enough to put it out. As I cut away the fat that turned to ash, I
could see that it was pretty overdone, as the color of the meat inside
was beige.

I was really sorry I abandoned my traditioonal brisket, with onion
soup mix, lots of ketchup, garlic and cut up onions and carrots.
People were actually sad when they heard about the burnt texas style
brisket. I did hte best I could by drowning it in that sauce I fixed
up and it sat there, in a pan, for at least another hour.

When it was time to slice it, before serving, a moment I dreaded, it
cut pretty easily after I removed the charred parts. The regretful
participants of the passover seder took their slices because most of
them didn't want the turkey.

To my surprise, they all loved it and they all took seconds. I was
shocked. It actually tasted pretty good, after sitting in the sauce,
and the piece I cut off to taste originally was from an end and that's
usually too dry and too overdone.

So, the trick seems to be, you have to watch this thing and even
though it cooks for 5 hours plus, you can't go inside and forget about
it. The sauce was just what I wanted and I was going to use it again
on Baby Back Ribs but when I went to the store to buy then and saw
them on same for $11 a rack ($3.99) a pound, I decided what the hell
for when I can go the the restaurant, "The Spare Rib" and get a rack
for $16.00 and that comes with a nice salad, and great french fries
and corn bread. The last time we went it was actually $14..they had a
special deal.

Those ribs were incredible at "The Spare Rib" and I saw no reason to
go through all the mess and time of cooking. I don't see how they can
sell them for so cheap unless they buy then for nothing. The multiple
in the restaruant industry is at least 3 times, so they'd have to buy
a rack for $4 plus.

wrote:
> Just to let you all know what happened, I BBQ 2 briskets (thin cut)
> for passover. I used Cattleman's BBQ Sauce and I added everything to
> it, chooped garlic, duck sauce, red wine vinegar, ketchup, brown sugar
> and maple syrup. The sauce was terrific.
>
> I turned the BBQ on low and it was doing really well, with me smearing
> the sauce on every 20 minutes, maybe a little less. I think I
> overcooked and one of them caught fire, luckily I got out there fast
> enough to put it out. As I cut away the fat that turned to ash, I
> could see that it was pretty overdone, as the color of the meat inside
> was beige.
>
> I was really sorry I abandoned my traditioonal brisket, with onion
> soup mix, lots of ketchup, garlic and cut up onions and carrots.
> People were actually sad when they heard about the burnt texas style
> brisket. I did hte best I could by drowning it in that sauce I fixed
> up and it sat there, in a pan, for at least another hour.
>
> When it was time to slice it, before serving, a moment I dreaded, it
> cut pretty easily after I removed the charred parts. The regretful
> participants of the passover seder took their slices because most of
> them didn't want the turkey.
>
> To my surprise, they all loved it and they all took seconds. I was
> shocked. It actually tasted pretty good, after sitting in the sauce,
> and the piece I cut off to taste originally was from an end and that's
> usually too dry and too overdone.
>

The best part of a properly pit-barbecued brisket is the "burnt ends",
rough chopped and mixed with a little sauce to make a sandwich.

Best regards,
Bob

> wrote in message
...
>
snip
> So, the trick seems to be, you have to watch this thing and even
> though it cooks for 5 hours plus, you can't go inside and forget about
> it. The sauce was just what I wanted and I was going to use it again
> on Baby Back Ribs but when I went to the store to buy then and saw
> them on same for $11 a rack ($3.99) a pound, I decided what the hell
> for when I can go the the restaurant, "The Spare Rib" and get a rack
> for $16.00 and that comes with a nice salad, and great french fries
> and corn bread. The last time we went it was actually $14..they had a
> special deal.
>
> Those ribs were incredible at "The Spare Rib" and I saw no reason to
> go through all the mess and time of cooking. I don't see how they can
> sell them for so cheap unless they buy then for nothing. The multiple
> in the restaruant industry is at least 3 times, so they'd have to buy
> a rack for $4 plus.

Spare ribs are typically much cheaper than Baby Back ribs. Many BBQ joints
sell spare ribs.

del