brisket in wood fire oven

[brickie in oz]

Originally Posted by Tscarborough

It is a crappy, stringy piece of meat that you can turn into Heaven if you cook it right.

Like stone soup.....

[Gulf]

I second all the above descriptions.
In the old south the poorer cuts of meat were left for the "less fortunate" ie: slave or the vast majority of the free population. Workers toiled in the fields during the day. Smoked meats BBQ, "brisket" etc. were cooked low and slow while everyone was at work. This was done outside mostly due to the extreme heat of the summers. When the work was finally over for the day, the workers retired to a feast which (the enjoyment of which) was kept as treasured secret from the "more fortunate"

[Tscarborough]

Yep, same as skirt steak, which used to be dirt cheap. Now Fajitas cost as much as steak.

[logman]

When I smoke a brisket, I put a pork butt on the shelf above, the fat coming off helps keep the brisket moist. I'm even newer to WFO, so i have no idea how to accomplish that here... but I will think about it. I generally smoke a whole brisket (14-16 lbs) at 200-205F and it goes about 20 hours.

[Tscarborough]

Cooking it in the WFO is more like sous-vide than smoking. I char it on the grill, then put it in a big lidded pot half full of liquid (fat up) starting it at 250-300 and letting it go all day. edit-I will leave the door off until it goes to 200 then door it back up.

[wotavidone]

Brickie, we take a cut off a sheep that we call brisket, too. Unfortunately, unlike beef brisket it really is a poor cut - more fat than meat. But I take that, and the neck, little bits and pieces from the rest of the forequarter, trim a fair bit of the fat off, and make lamb stew. I will probably use something like that for my first go at cooking something other than pizza. Before I risk the shanks from the last sheep we killed. I was in love with roast lamb shanks long before the TV chefs got hold of them.

[wotavidone]

P.S. stone soup, would that be like granma's recipe for cooking galahs? you know the one, boil your galah up in a kerosine tin with a stone in the water, and when the stone is soft, throw the galah away and eat the stone?