Posted by Aratzio on 09/28/05 04:49

On Wed, 28 Sep 2005 01:31:00 GMT, Bookman <bookman@kc.rr.comNULL> got
double secret probation because:

>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.

I have the Gas Version of the Brinkman. Contrary to popular belief
there is no difference in taste (I have tested and tested) and I can
control the temp so much better.

I have been drooling over the double box indirect smoker at Costco for
a while. I will prolly take the plunge later this year for that style
smoker. The one I looked at can use wood, charcoal or gas...

>
>>
>>>
>>>>
>>>>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!


--

Pierre Salinger Hook, Line & Sinker - May, 2005

Hammer of Thor - July, 2005

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