OK. cooks. I have a brisket of beef

[fett]

Funny you should say that. I just bought a $50 guitar and I couldn't find my fucking Homer Lemon Oil. Cleaned it best I could. It's a Memphis, baby.:ROTF: :ROTF:

[FusionFarmer]

brisket+crockpot+lots of spicy stuff= killer burritos and tacos

[fett]

Here is what I am doing. I have that piece of saddle soaking in a solution of lots of salt, pepper and some stuff called Northwest Cajun Seasoning. I will soak it overnight. I'll start cooking it at 7AM tomorrow and let in go to 1PM. Mr. Brisket. In the oven. With the Corning Ware.:ROTF: :ROTF: I hope I don't get sick.

[kelly user]

sounds like it is going to be salty, be sure to rinse it down, when you remove it from your "solution"

[fett]

sounds like it is going to be salty, be sure to rinse it down, when you remove it from your "solution"

Silly boy. That's the soak. A rinse is a given. I will use fresh water for the cooking. I will throw in a few red potatos and carrots and onion around 11AM. I got this all fingered out.:ROTF:

[marcus]

Here is what I am doing. I have that piece of saddle soaking in a solution of lots of salt, pepper and some stuff called Northwest Cajun Seasoning. I will soak it overnight. I'll start cooking it at 7AM tomorrow and let in go to 1PM. Mr. Brisket. In the oven. With the Corning Ware.:ROTF: :ROTF: I hope I don't get sick.

You're going to be cooking this for 6 hours, and you are still concerned about getting sick? How old is this piece of beef?


However, I must say that your method here sounds like a good one. Let us know how it turns out

[fett]

Good point.:ROTF: :ROTF: Yeah, this will not be a rare piece of meat.:ROTF: :ROTF: But, I buy used harmonicas.:ROTF:

[Shawn Lutz]

I was still hungry for BBQ brisket after reading this the other day...broke down yesterday and had http://www.dickeys.com/ not bad but a lot of mom and pop BBQ pitts are better down here

[FusionFarmer]

My friends have a really nice size smoker/BBQ, we did up a dozen chickens over the week end, 6 hours slow smoked w/ hickory and pecan chips, juicy as hell and literally fallin off the bone. a few cans of doctored up Bushes beans and veggies fresh from the garden, and a keg of Killians,

[fett]

Here is what really breaks my balls. In the good old days, you could buy a 7 blade chuck roast for 99cents/pound when the rest of the beef was $4+/pound. I used to buy that cut that was just next to the pricey part of the body. Now, I hope they get Mad Cow, they are charging $4+/pound. I would buy a 5 pound, hardly any bone, chunk of that and I could live for days. It really does pay to make friends with your butcher.

[fett]

I just may Webber the saddle. The days here, for the time being, are nice. I have said this before, but 'tis the season, that Kingsfords brickets are not what they used to be. I can always "Oven" a saddle. The Webber is on. Because, if this doesn't work, I know I am right.

[SEEGERMANY]

If you go the oven method, put the brisket in a medium depth pan, add a cup of water, cover with foil, and let that fucker cook for 6-7 hours at 250 degrees. The juice itself is worth the effort!

[Shawn Lutz]

If you go the oven method, put the brisket in a medium depth pan, add a cup of water, cover with foil, and let that fucker cook for 6-7 hours at 250 degrees. The juice itself is worth the effort!

yeah...good point. Dont let that sukker dry out unless you plan on makin a ball glove with it :ROTF:

[Firebird V]

Slow cook it in a crock pot.

[fett]

Brisket, part Dos. Well, I snagged 2 for 99 cents a pound. This time, I really seasoned up the soak and that will sit for 22 hours. On this one it's going to cook for 8 hours. With onion. In at 6AM out at 2PM. I'm going to let it cool and then string it. Then, I going to add a 28oz can of Bushes BB's . I'm not farting around this time. I'll save that for Friday.