Post by "Redneck" Johnson on Aug 8, 2009 9:28:12 GMT -6
Underway today, as of 9 AM.
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The patriarchs were definitely inspired- they realized that raw meat was unappetizing. So they invented fire, with which man could cook meat and enjoy it. And they said- "let us take the meat, and cook it over the fire, and it will be nourishing and full of flavour. And one day our sons will invent the game of football, so that there will be a reason to regularly gather and cook such meat." And it was so.
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i27.photobucket.com/albums/c179/"Redneck" Johnson/100_2576.jpg[/IMG]
Like a thoroughbred racehorse, the brisket must be rubbed down well. This was prepared using fruit of bell pepper plants, ground into a powder, ground peppercorn and sodium chloride. However, most of the flavor of the brisket will be obtained through the smoke.
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i27.photobucket.com/albums/c179/"Redneck" Johnson/100_2577.jpg[/IMG]
And so at 10 AM we begin our 16 hour cooking time. In the first half hour the brisket has risen from 34 degrees (start of cooking) to 53 degrees. I'm expecting to take it off the smoker sometime tonight around 7 PM when it reaches 180, and will finish in the oven from that point forward.
I am tethered to the house, so if anyone is interested in getting some old school Tecmo Bowl action on, you know where I'm at.
The patriarchs were definitely inspired- they realized that raw meat was unappetizing. So they invented fire, with which man could cook meat and enjoy it. And they said- "let us take the meat, and cook it over the fire, and it will be nourishing and full of flavour. And one day our sons will invent the game of football, so that there will be a reason to regularly gather and cook such meat." And it was so.
Like a thoroughbred racehorse, the brisket must be rubbed down well. This was prepared using fruit of bell pepper plants, ground into a powder, ground peppercorn and sodium chloride. However, most of the flavor of the brisket will be obtained through the smoke.
And so at 10 AM we begin our 16 hour cooking time. In the first half hour the brisket has risen from 34 degrees (start of cooking) to 53 degrees. I'm expecting to take it off the smoker sometime tonight around 7 PM when it reaches 180, and will finish in the oven from that point forward.
I am tethered to the house, so if anyone is interested in getting some old school Tecmo Bowl action on, you know where I'm at.
