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Posted by Bookman on 09/28/05 04:31
On Tue, 27 Sep 2005 17:19:14 -0700, Aratzio <a6ahlyv02@sneakemail.com>
wrote:
>On Tue, 27 Sep 2005 23:01:35 GMT, Bookman <bookman@kc.rr.comNULL> got
>double secret probation because:
>
>>On Tue, 27 Sep 2005 13:38:12 GMT, Aratzio <a6ahlyv02@sneakemail.com>
>>wrote:
>>
>>>On Tue, 27 Sep 2005 08:24:04 GMT, Bookman <bookman@kc.rr.comNULL>
>>>transparently proposed:
>>>
>>><sneck>
>>>
>>>>
>>>>But you gotta know your cuts. You try the low 'n slow with something
>>>>like flank or skirt, you'll just dry it out. With those, you wanna
>>>>sear it fast, keep it rare, and slice it across the grain. Plenty of
>>>>good flavor there, though.
>>>>
>>>>Still, for something like brisket or boston butt, your description
>>>>isn't bad at all. And braising is your friend, too - a nice combo of
>>>>searing & low&slow, good for pot raosts & such.
>>>>
>>>>ESL!
>>>
>>>HEATHEN!!!
>>>
>>>VERY Slow cooking, rubbed with your preference then 6-8 hours in a wet
>>>smoker until that sucker is smokey black on the outside. Tender enough
>>>to cut with a fork, juicy and MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
>>>good.
>>
>>And you get good results with flank steaks with that? I've _never_
>>heard of BBQ flank steak.
>
>Flank, brisket, chuck any of the tougher cuts work very well in a wet
>smoker. Don't know how thinner piece would work dry smoked.
I wouldn't try to dry smoke any of the thin cuts. Even marinated,
they just don't have the reserves of moisture, and basting and mopping
only do so much, they can't get moisture _into_ the meat.
I use a Brinkmann "R2D2" type smoker, myself, but this summer I've
been grilling. I wan't much good at it, until I discovered natural
(aka 'lump' or 'chunk') charcoal. Burns too hot for the smoker for
the most part, I think. Prolly depends on the rig, though.
>
>>
>>>
>>>And you being from someplace that supposedly knows BBQ *sigh*.
>>
>>Not "supposedly", 'Ratz. Does. Just because I mentioned other viable
>>"tough cut" processes, doesn't mean I shun teh 'Cue.
>>
>>ESL!
--
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