Smoked Brisket??

06-01-2009, 11:24 AM

Don't exceed 205 degrees and cook it on the smoker until done, no need to finish it in the oven. I keep a spray bottle of apple juice nearby so every time I open it up to check on things, I give the meat a spritz or two. I've even used a 50/50 apple juice/water in the water pan to add a little flavor to the humidity in there. It's a mess to clean though. One fun technique is to partially douse your wood with the water it soaked in a few times during the cooking. Make sure to do it with a small, steady stream as to not have a ton of ash get on the meat. It really coats it with some good flavor...

Cigargal · 06-07-2009, 03:53 PM

Fired it up this morning at 8 am

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On the left-a dry rub with mesquite smoke

On the right a marinade and hickory smoke

Cigargal · 06-07-2009, 03:55 PM

I put the pepper garlic rub on two days ago, wrapped in plastic and put it in the fridge.

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Cigargal · 06-07-2009, 03:57 PM

This one was a marinade of catsup, vinegar and worcestershire-two days of it.

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Mikey202 · 06-07-2009, 04:16 PM

pics look good. Just remember," if your lookin' it ain't cookin' !!" keep it at around 250 degrees and you'll be fine.

Volt · 06-08-2009, 07:57 PM

Quote:

Originally Posted by Mikey202

pics look good. Just remember," if your lookin' it ain't cookin' !!" keep it at around 250 degrees and you'll be fine.

Cigargal · 06-08-2009, 09:00 PM

The winner was the dry rub for flavor...I have a picture of the finished product-just need time to upload...one day soon.

06-01-2009, 11:24 AM	#1
Drat Guest Posts: n/a	Re: Smoked Brisket?? Don't exceed 205 degrees and cook it on the smoker until done, no need to finish it in the oven. I keep a spray bottle of apple juice nearby so every time I open it up to check on things, I give the meat a spritz or two. I've even used a 50/50 apple juice/water in the water pan to add a little flavor to the humidity in there. It's a mess to clean though. One fun technique is to partially douse your wood with the water it soaked in a few times during the cooking. Make sure to do it with a small, steady stream as to not have a ton of ash get on the meat. It really coats it with some good flavor...

06-07-2009, 03:53 PM	#2
Cigargal Waiting for SoCal XI Join Date: Oct 2008 Location: Northern California Posts: 1,472 Trading: (25)	Re: Smoked Brisket?? Fired it up this morning at 8 am [IMG][/IMG] On the left-a dry rub with mesquite smoke On the right a marinade and hickory smoke

06-07-2009, 03:55 PM	#3
Cigargal Waiting for SoCal XI Join Date: Oct 2008 Location: Northern California Posts: 1,472 Trading: (25)	Re: Smoked Brisket?? I put the pepper garlic rub on two days ago, wrapped in plastic and put it in the fridge. [IMG][/IMG]

06-07-2009, 03:57 PM	#4
Cigargal Waiting for SoCal XI Join Date: Oct 2008 Location: Northern California Posts: 1,472 Trading: (25)	Re: Smoked Brisket?? This one was a marinade of catsup, vinegar and worcestershire-two days of it. [IMG][/IMG]

06-07-2009, 04:16 PM	#5
Mikey202 Tight Lines !!!! Join Date: Oct 2008 First Name: Mike Location: Clarkesville(Batesville), Georgia Posts: 643 Trading: (6)	Re: Smoked Brisket?? pics look good. Just remember," if your lookin' it ain't cookin' !!" keep it at around 250 degrees and you'll be fine. __________________

06-08-2009, 09:00 PM	#7
Cigargal Waiting for SoCal XI Join Date: Oct 2008 Location: Northern California Posts: 1,472 Trading: (25)	Re: Smoked Brisket?? The winner was the dry rub for flavor...I have a picture of the finished product-just need time to upload...one day soon.