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Pastimes : Lets talk BBQ -- Ignore unavailable to you. Want to Upgrade?

To: Annette who wrote (217)	7/28/1999 12:23:00 PM
From: JERRY GACH	Respond to of 251

Made some chicken breasts on the bbq this weekend...wonderful even moist on the third day pulled out of the fridge. Cooked indirectly(skin on) for about 2.5 hours. Coated chicken with french's mustard and garlic powder. Even the finiky kids LOVED em!

To: Annette who wrote (217)	8/14/1999 1:55:00 PM
From: Vendit™	Read Replies (1) \| Respond to of 251

I'm doing this as I type. The cooking time is 6 hours on my smoker. 8 pounds beef brisket -- trimmed Rub 4 ounces lemon pepper 2 ounces seasoned salt Liquid Seasoning 1 cup red wine vinegar 1 cup soy sauce 1 cup Worcestershire sauce 1 quart water Trim all excess external fat from the brisket. You must also remove the excess hard internal fat from brisket, but do not separate the flat from the point. Apply the dry rub seasonings and rub in thoroughly. Prepare smoker for the indirect heat method or according to manufacturers instructions, place brisket on the grid at 275-300 degrees for 3 hours, turning meat over every hour. While brisket is cooking, mix Worcestershire sauce, Red wine vinegar, Soy sauce and water in aluminum steam pan. Preheat mixture on stovetop or in horizontal chamber next to the firebox. After the brisket has cooked on the grid for 3 hours, place brisket in foil pan containing the liquid seasoning. Cover pan with foil. Place pan back in the smoker and simmer in the pan for an additional 3 hours. Remove pan from smoker and lift brisket from the liquid. Let cool until it can be handled without burning your hands. Slice into 3/16-inch thick slices across the grain. Pour liquid au jus from the pan over brisket slices and serve. ---------------------- #2- Im using this rub instead of the one mentioned above. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 pounds brisket 1 cup paprika 6 tablespoons black pepper 6 tablespoons brown sugar 5 tablespoons salt 1/4 cup chili powder Mix the seasonings until blended. Rub the brisket with the mixture, let sit overnight in the refrigerator. Remove brisket from refrigerator and let it come to almost room temperature. Prepare the smoker or grill for the indirect heat method. Place the brisket on the grill and smoke for about one hour per pound of meat. Remove, let cool and trim. Cut across the grain for service. novaplaza.com