Dan H.
TVWBB Pro
was watching tv the other night, newish show I really like "man vs. food" travel ch. Was in Texas I think at a place called "The Salt Lick." God I couldn't take it... anyway question w/ the briskit and ...just everything in general really, but particularly briskit. It's an open pit, "special tight grained oak" or whatever kind of goofy catch the owner fed us, is what they burn along w/ wet pecon shells to keep the fire under control etc...anyway burning beneath the food maybe 4 - 4 1/2 feet below the food, lots of smoke, little flames, etc, beautiful thing. So he slaps this briskit down on the grates and talks a lot and unfortunatly it didnt go into detail to much but later on he flips it and thers like these grill marks and a nice color to it (almost like its a HUGE steak or something) and hes just basting the crap out of this thing too with, like a floor mop, but pretty soon (im sure quite a while later in there filming, not sure) its done and he's slicin' and talkin' ...god it was BEAUTIFUL but what the hell! This thing really looked good! I guess question is what temp. do you think that was? why did it look so good! Do you think it was less tender then it looked, and he just cut it w/ a really sharp knife? All this I hear sometimes here and there about "keep the lid on as much as possible to hold in moisture" and stuff......I mean this thing was just bathing in dry smoke and cookin away and god I gotta say i've made about 3 or 4 memorable briskit's but that was looking real good to me. whats your take/opinion? and hows that work? anyone know about open pits? to have somewhat of a grill marks like that it had to be above 300 eh? cool! well im gonna go build one now
