imu?
For the BBQ fans.
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Imu is an underground oven. http://www.primitiveways.com/Imu1.html
http://starbulletin.com/2003/05/07/features/story1.html
http://starbulletin.com/2003/05/07/features/story1.html
I used to use a smoker like the one above, but got tired of the time it took. For brisket, an hour or so with heavy smoke, then off to the oven wrapped in foil.
Originally Posted By: TheTanSedan
I used to use a smoker like the one above, but got tired of the time it took. For brisket, an hour or so with heavy smoke, then off to the oven wrapped in foil.
And you call yourself a Texan after mistreating the noble brisket like that. Tsk,tsk.
Just kidding of course. To each their own.
I used to use a smoker like the one above, but got tired of the time it took. For brisket, an hour or so with heavy smoke, then off to the oven wrapped in foil.
And you call yourself a Texan after mistreating the noble brisket like that. Tsk,tsk.
Just kidding of course. To each their own.
No, sir, the brisket can easily absorb too much smoke. I had a word the other night over this with the proprietor of a local BBQ house. The very best brisket from the legendary houses are not overwhelmed with this oily sort of taste. The "smoke ring" is overrated. One can get the best of it by the manner I've mentioned above (although it may not be the best method, granted). I recommend some experimentation with time, temperature and smoke. Getting it tender isn't that hard (after the first few), but regulating the flavor -- if you will -- is the difficulty.
Brisket is a cheap cut of meat. I eat it several times monthly, and an off flavor is too often found. One might say that there is the school lunchroom flavor (yes, we had BBQ brisket in Texas schools growing up), it is what the BBQ chains offer and it is none too good.
Then there is another step up where the smoke flavor predominates (generally oak) and it is too easy to overdo it.
Finally, there are those that have mastered it. But there are few houses, even here, where the man at the pit has been at it for long years. For those places we'll drive 100 miles round trip for lunch on a Saturday.
Brisket is a cheap cut of meat. I eat it several times monthly, and an off flavor is too often found. One might say that there is the school lunchroom flavor (yes, we had BBQ brisket in Texas schools growing up), it is what the BBQ chains offer and it is none too good.
Then there is another step up where the smoke flavor predominates (generally oak) and it is too easy to overdo it.
Finally, there are those that have mastered it. But there are few houses, even here, where the man at the pit has been at it for long years. For those places we'll drive 100 miles round trip for lunch on a Saturday.
Oak is a farly strong wood.I use it sometimes at the beginning then switch to apple or cherry later to finish. Some times it's not too much smoke, rather it's the wrong kind of smoke that ruin the cook. Green, unseasoned wood, a smoldering fire that creates a lot of soot, or improper use of the exhaust vent all create a bad flavor. Small, hot, clean burning fires work the best.
I buy my rubs from a guy named Bill Cannon in Texas. He won many a contest and uses mostly mesquite to cook briskets with. That's talent.
You're right about them being cheap. I can get them for $1.58 a pound around here.
I buy my rubs from a guy named Bill Cannon in Texas. He won many a contest and uses mostly mesquite to cook briskets with. That's talent.
You're right about them being cheap. I can get them for $1.58 a pound around here.
Originally Posted By: TheTanSedan
For those places we'll drive 100 miles round trip for lunch on a Saturday.
Reading your post, I realised that we regularly drive 80 miles return for a weekend lunch...local stuff is tripe.
And 15 miles return for pizza...3 pizzas, and 2 greek salads for $70.
http://www.talismangallery.com.au/ our regional blacksmith has opened a woodfired pizza place/gallery.
For those places we'll drive 100 miles round trip for lunch on a Saturday.
Reading your post, I realised that we regularly drive 80 miles return for a weekend lunch...local stuff is tripe.
And 15 miles return for pizza...3 pizzas, and 2 greek salads for $70.
http://www.talismangallery.com.au/ our regional blacksmith has opened a woodfired pizza place/gallery.
farrar, man oh man does that look soooo good.. i have never smoked anything well aside from cigs and well you get my drift lol... how much did that smoker run ya?? i can grill like a mo-fo so smoking might be right up my alley! i love briquets also. in Durham, NC there is one place and i mean ONE place around my general area who's brisquets are one of a kind. so dang good!
btw how did you fuel the thing? isnt it a charcoal smoker?
btw how did you fuel the thing? isnt it a charcoal smoker?
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