Competition BBQ Secrets

Archive for October 4th, 2007

Hi Bill:

  Is there a tool to shred or chop the meat after cooking other than a knife and a butcher bloc? if so, where do I find it?

Millard

Hi there Bill…happy customer of your BBQ book, I actually wrote you privately a few weeks ago offering testimonial…would like to first list my equipment, I have a Brinkmann Cimarron smoker, one level, no plate unfortunately, since buying your ebook, my pork shoulder was quite good, now excellent…my chicken was good now excellent…my pork ribs were good now fantastic…which leads to the above….I am in Toronto, Canada and brisket is a little expensive and hard to find here…actually bought mine in Buffalo N.Y. months ago….I bought the ‘flat cut’ (all my wife would let me buy to experiment with) doing a big party in a week and a half….food would be lined up from hot to cold end in the following order, baked beans on the smoker (Durgin Park recipe) two plump chickens, two 8lb pork shoulders,  and….my first crack at Brisket….I cannot get the ingredients you listed in your book…in fact almost impossible to buy a beef marinade at grocery stores here….tried 5 stores and counting….understand your concept on making it, do you put  in the pan after the initial cook for my 3.5 lb brisket I am assuming to cook for 3 hrs first, then if I read correctly, put in pan with juices for a few more hours till tender….will look for marinade recipes to sub in for your recommendation…..any other tips you can advise for me? Wood mixture will be Oak/Cherry and charcoal. Thanks…Bob