Wow Ed, down here in Texas talking about how to prepare BBQ is like talking politics......just try not to do it...haha!
This is not an easy subject to do over the internet. There is so much to cover...... I'll try to give you a few basics that I think most all BBQ'ers will agree on.
Lets start with what you are useing to cook with. I'm not familar with a Brinkman Bullet. I'm gonna talk about two types of grills......one where you cook directly over the coals and one that has a fire box located to the side of the cooking area. If you are cooking directly over the coals you are not BBQing. You are grilling. Big difference! BBQing is done at low tempertures from a heat source located away from the meat. It is next to impossible to regulate the temp at the cooking surface when you are cooking directly over the fire/coals. My recommendations when cooking over this type of grill is to do 90% of the cooking inside. Yes, inside the oven....then grill it for about 10 to 15 minutes...that will give it the BBQ/grilled flavors and most people would be hard pressed to tell the difference. ( I will tell you that I've used that method a few times when I just didn't want to hassle with keeping a fire going all night to BBQ.... it does make it easier)
For the most part I use a cooker with a firebox. So many things to talk about here. For simplicity, one could use regular charcoal but true BBQ'ers use wood. I use primarily Oak, Pecan, Hickory, And Mesquite. Each wood has its own character for burning and flavoring. This is mostly learned with trail and error. Hicory and Pecan are stonger than Oak. Oak is probally one of the best all around woods for cooking with but this is one of those areas that each individuals needs to decide for themself. Starting your fire and getting it so the temp is regulated at about 200 to 225 at the cooking area is what I strive for. It is not something that just happens in 15 minutes. Once you reach your cooking temp and can maintain it start BBQing your meats. I place my meat the farthest I can from the heat source and maintain the temp with a cooking gauge. Do not open the lid. If you have your temps right you should not have to open the lid but maybe once every hour or so depending on what you are cooking. The whole ideal behind it is to maintain that consistent low temp.
Wow, I can't believe I rattled on about this.....actually, I could talk for hours on BBQing.....
but I won't bore you. I will give you a good site to check out. I don't totally agree with everything this guy says (you'll never find BBQ'ers who do agree on everything) but there is a wealth of info there and a lot about prepareing different meats and estimated cooking times. Be prepared before you go to this site. You can be there for days....trust me...a lot of info!
http://www.barbecuen.com/defaultframes.htm
Next time you find yourself down Texas way give a shout.... We'll Q a brisket for about 10 hours..... do you know how many beers that takes?
:0 :thumbs:
