Quote:
Originally Posted by Stevez
Attached are a few pictures from a recent smoke during the Christmas holidays. I did two briskets, two shoulders and a fattie. The briskets were done using the "high heat" method which is a first for me. That's smoking these briskets in about 6 hours at about 350. I've always done the long, slow and low method before. This was the best brisket I've ever made. Think I'm a convert!
I bought the whole packers at Costco and have to admit, I was shocked at the price. I don't remember brisket being $6.50 a pound.
http://s125.photobucket.com/user/sze...?sort=2&page=1 |
I smoke most of my meats a bit above "normal". I do port butts around 250-275. I do brisket around 275-300. I've only had one complaint of dry meat and that was when it was eaten after reheating, (and not reheated by me). My cook times are usually a bit quicker.
BTW, if there's an RD near you, get a free membership and save money.
http://www.restaurantdepot.com/
I get Choice grade brisket, often certified angus beef, for under $4/lb all day everyday. Under $3.50 if it's on sale. Bone in pork butt was on sale for $1.24/lb last time I was there and $1.12/lb if you buy a case (6 twin packs). Chicken leg quarters are usually under $0.60/lb too. Bacon I get 15 lbs for $24.