hicory ain't just for floors

[ely]

i know some folks here that cook really good brisket, and their secret is that they boil them in a big pot like for crawfish for about 15minutes. then they smoke them just like you normally would. just thought yall may like to try it.

[LeeB]

That would probably work pretty good. Some people do ribs like that too.

[limbrat]

In my opion the most important part of cooking a brisket is picking out a good one at the store. I like them small to medium nothin over about twelve pounds. If ya pick one up with the full finger lenght under each end and its stiff as a board i put it back its mostly hard tallow fat on one side any way, if ya pick one up by each end and it sags real heavy in the middle and tries to slide back into the meat case i put it back its mostly soft fat between the layers of meat. I like them that are in between that bow a along there length and seem a little heavy for there size there mostly meat and have a good balance of fat.

I think that the best piece of big meat on the cow for grilling or most table fare is a little farther back the shoulder clod.

[semologger]

i was talking to a company about selling pine shavings to the other day. They wanted some loads of hickory shavings. I would think it would be hard on the blades. It would be a great product to make though. i would think. What could you sell a 3 cubic feet bag for?

[LeeB]

Couple of nice little steaks.