wrote in message
oups.com...
1. Cooking Brisket: I usually cook a brisket at 200 degrees for
approximately one half hour per pound of meat. Since a brisket is such
a large chunk of meat and a little on the stringy side, it will often
absorb too much smoke;

No it won't if cooked properly. I alwyas do mine in the smoker and it is
never bitter. YOu are doig somethign wrong in the process.

2. Cooking Chicken: To cook chicken on a grill, I always put down a
layer of foil and I'm no closer than the middle or top rack. .

That would be called frying, not rilling. You need some help here. Flaeups
can be avoided with care and a good grill.


3. Smoking on a gas grill: Don't try to smoke large cuts of meat like
this, but this method will help you get a nice smoky flavor to smaller
cuts like a small rack of pork ribs, chicken, fish, etc.

So far we agree.

Take several
small pieces of the wood of your choice, i.e. hickory, mesquite, oak,
etc. and soak them in water for at least a couple of hours. (Be certain
the wood is totally immersed in water.)

OK, now I know why your brisket sucks. Too much water makes a sooty fire,
not a clean burn with light smoke.


8. Keep in mind that you can use this sauce on oven-cooked foods as
well. The smoky flavor in the sauce will convince your guest(s) that
you spent all day over a smoker or grill!

No, it will convince them that they should have eaten at my house, not
yours.

Before you start giving erroneous tips, please learn how to do it right.
--
Ed
http://pages.cthome.net/edhome/