dried out brisket

Alien BBQ · Posted: Dec 14 2005 Post subject:

The comments on traditional cooking techniques made me think of a cartoon I once saw.

Who says a picture is not worth a thousands words.
_________________
https://www.linkedin.com/in/michaeloberry

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Cartoon funny say caveman. Laughing

Well everyone is big about putting labels on other people it seems.

My point that seems to be missed it wasn't the method (traditional, non-traditional or insert your own label) it is that we didn't help the original post SOLVE the problem of learning to cook and understand the techniques.

If being a traditionalist means that I prefer to help solve problems with a good working knowledge of BBQ, time, temperature and techniques, I'm guilty. Yup, that's me.

If your method of solving everything is to look for a quick answer instead of understanding why it happened, call me a traditionalist.

I just find it humorous, sorry I don't have a cartoon, when the non-traditionalists who don't seem to understand WHY something is happening, recommend instantly to inject or foil or boil.

As has been said, whatever works for you works for you.

Teach a man to BBQ and he'll BBQ for life. Teach a man to inject and foil and boil and he'll never understand why he got good Q on time and bad Q the next.

Smokin'

dholcomb1946 · Posted: Dec 14 2005 Post subject: Ummmmmmmmmm

Me thinks one has thin skin. I saw no flames in any of the posts, just some opinions, statements, maybe a few facts & a funny cartoon !!

Maybe I missed something Crying or Very sad

Alien BBQ · Posted: Dec 14 2005 Post subject:

Smokin, "lighten up", the only one you could have offended with innuendoes is me and I haven�t said a word. I know that you only want to help him become a better cook. Everybody here wants the same thing. I cook about 50 different types of brisket because I like different things at different times. In the BBQ classes I teach, the students all are able to choose the flavors they want. That is the difference between 1st. place and also ran. You are a competition cook and have a lot of knowledge of cooking; I applaud your desire to help new cooks learn the trade. In fact I am sure that we could all learn something from you. Whether a person used foil, injection, rub or slather is not the reason why we all log on every day to this site. I log on to learn different ways of doing things, other people log on for different reasons. I think we all answered the original post with recheck your temps and don�t give up. I hope he got that from all of the posts. As far as offending me, you can�t, in fact I will drink a beer in your honor tonight. I will end with at least one good thought and a sigh of relief. At least he didn�t ask us all about our opinion of a Treager.
_________________
https://www.linkedin.com/in/michaeloberry

JimH · Posted: Dec 14 2005 Post subject:

Any seasoning other than salt & freshly cracked black pepper is a travesty! Wink

In fact anything other than a whole beef critter spitted over an open fire, rotated by hand, is not BBQ! Laughing

Treager is German for traitor! Wink

Charcoal is for dummies! Laughing

My other car is a horse! Shocked

Tastes great! Less Filling!

You guys crack me up Laughing

just do what makes you happy. I'm sure I've shocked a few people when I mentioned that I soak my chickens in beer and ribs in root beer overnight but that's OK because it makes me happy. It must turn out OK because when the food is served all conversation comes to an end and there's never any leftovers.

Jeff T · Posted: Dec 14 2005 Post subject:

smokin...........
Sorry my bad i forgot about CAB`s
Ya know i would love to compete in BBQ contest`s someday but knowledge has me cornered as for now.... Cool

I`m still learn`in. I think it would be really tuff to win at some of thoses comp`s. When the other cooks buy those expensive cuts of meat that i can`t find locally.
But my limited knowledge told me that maybe just maybe that fella got a bad piece of meat which is why it turned out dry and tuff. Been there and sometimes still done that. Wink

"Brisket the final frontier"

allsmokenofire · Posted: Dec 14 2005 Post subject:

Seems like this thread got pretty sidetracked...

Smokin is a guy that I've cooked against in competitions and also cooked along side of, and I know he is sincere about trying to help. I also know that he is a top notch cook and knows what the heck he is talking about.

He doesn't need me or anyone else to come to his defense, and thats not what I'm trying to do here. I hope that WHAT he is saying here is not lost on how some feel like it is being said.

I agree with him that the goal is not only to answer questions but to share knowledge as to WHY something is happening and not just telling someone how to fix it. He has taken that approach with me on numerous occasions as we've competed against each other and I've learned a lot because of it.

As has been mentioned time and again in this thread, if what your doing is working...stick with it, even if its a different approach than some of the techniques mentioned in this forum. However, I find most of the folks asking for help aren't happy with what they're getting and are looking to learn why its not working and hopefully to find a better way.

I'm not doggin' anyone for suggesting different things to try, but I think its also important to try and teach some of the fundamentals about cooking Q, and why those techniques continue to work.

Sorry for the long post.....just had to type my peace.
_________________
Mike
Team Enoserv