Posted by Aratzio on 09/27/05 16:38

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 being from someplace that supposedly knows BBQ *sigh*.


--

Pierre Salinger Hook, Line & Sinker - May, 2005

Hammer of Thor - July, 2005

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