Posted by Still Scott on August 20, 1997 at 13:13:30:
In Reply to: Smoked Touched Brisket posted by Andy on August 20, 1997 at 10:36:51:
Having destroyed many a piece of meat and having been lucky enough to find this web site, I've learned quite a bit. The keys, I think, to good Q are a steady low temp, 200 to 225, smoke, but not too much of it, (Elizabeth recommends no more than one chu nk of hickory. I use two chunks but that’s the only wood I use) a good rub consisting of salt, pepper and natural sugar, applied between ten hours and three days prior to cooking. And, of course, timing. Hesitate to quote times because I’m still worki ng on them for myself, in addition to using or not using foil. The archives are full of great information and tips from which to begin, I suspect, perfect your cooking technique. Everything worth doing takes time and destroying meat is part of the proc ess. Good luck.
I want to ask, does this old cooker allow you to separate the fire from the meat, and have an adequate means of temperature control? Also I’ve been told never to use unburned compressed charcoal. Always burn it down to gray before a
llowing the smoke from it to contact the meat. Course I’m hearing that the Jed Master may be changing the rules, unless I’m misunderstanding what I’ve read, which I’ve been known to do. Good luck.