Re: Sassafraspete\'s pork butt saga
Pete,
Yes, the brisket is beef, not just the little piece you see when you buy a chunk of corned beef for St. Patrick's but the entire primal cut sometimes called "packer cut" brisket. In order to cook properly you want it with the thick fat cap which makes the meat self-basting over the long cooking time needed to put a 3/8" smoke ring around the meat. I use apple and pear wood because that's available free in this area and gives excellent flavor. I've used mesquite and hickory, but they're both very expensive here in the NW, as fruit wood may be where you live...
Right from the pit, the brisket is served unadorned and stands very well on it's own. Leftovers (these things can go 15 lbs.) make tremendous sandwiches accompanied only by some pickled vegetables. I don't have anything against BBQ sauces, but find them superfluous on many things cooked in the pit. Love sauce on many meats cooked on the grill as they can enhance foods which haven't been embraced by the smoke for long enough. (My judgement only, your mileage may differ) Love to do pork butts, by the way, usually catch them when on sale for $.99/lb. Generally get the brisket for about that price also. Best single thing about the offset-pit cooker is the ability to turn the cheapest cuts of meat into delicacies unknown to most folks, who think they're bar-b-queing when they fire up their propane grill. Hey, I use one too, but I'm just grilling outdoors.
Sorry to run on, but food brings out the loquatiousness. /forums/images/graemlins/tongue.gif
Dave
