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Date Posted: 17:09:37 05/14/01 Mon
Author: bbbrown
Author Host/IP: HSE-London-ppp289282.sympatico.ca / 64.231.168.27
Subject: Re: Hey, bbbrown
In reply to: Ron 's message, "Hey, bbbrown" on 08:50:43 05/14/01 Mon

Ron, not an expert with brisket but the one thing that got my attention was the time it took to get from 160 to 190. Seems the fat starts to render out at this point and is a slow process. Takes a lot of beer if you know what I mean.I rub it down the night before, start early the next day. Never know how long it'll take. I baste with apple cider, apple juice, virgin oil. Let it cook for 3 or 4 hrs before you mop, sets up a nice bark. I use apple and cherry wood, throw in a few onions and whole garlic as I go. After a few hrs use only lump charcoal, (Royal Oak,Bruce).Keep the temp between 220-250 max. When temp reaches 190 I take it out, wrap in foil and place it in a cooler for a few hrs.
Iuse a small knife to poke the brisket ,check for tenderness. When I'm ready to eat I chop it up, throw it on abun with lots of bbq sauce. The burnt ends are the best. This is probably more than you wanted to know Ron. Good luck...bbbrown

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