SamSpade
Well-Known Member
Ok, I love my smoker, and I have smoked ribs to perfection, and I've smoked chicken and goose. I've smoked debrined corned beef to make pastrami.
Never tried a brisket before, and I'm guessing cooking it is like the pinnacle, the Holy Grail, the tour de force of outdoor cooking.
Saw two smaller ones on sale half price, so I bought them both for fun.
Smoke or grill - or some of both?
I've followed the different "path" for good ribs - generally, 3-2-1. (3 hours smoked, 2 foil wrapped in smoker, 1 more out of wrapper).
Is there a trick for brisket? I'm not going to do this twice, probably.
Never tried a brisket before, and I'm guessing cooking it is like the pinnacle, the Holy Grail, the tour de force of outdoor cooking.
Saw two smaller ones on sale half price, so I bought them both for fun.
Smoke or grill - or some of both?
I've followed the different "path" for good ribs - generally, 3-2-1. (3 hours smoked, 2 foil wrapped in smoker, 1 more out of wrapper).
Is there a trick for brisket? I'm not going to do this twice, probably.