AHHH! Smoked frags-I mean brisket. My house smells heavenly. 15 hours at 180. Tender, full of juicy flavor add some smoked beans and home made potato salad? MMMMM.
I rub my brisket with my famous sauce. Poke numerous holes in the fatty side. slooow smoke with fatty side up. (By the way I use the flat cut brisket instead of the whole)
I have an electric smoker with wood bend on bottom to extract the smoke as the wood heats up. I put a pan of flavored water in the bottom just to help retain the moisture. Not sure if it does any good though. I have had meat to dry without it but it may have not been the lack of moisture pan.
When I take my first bite I will post on its flavor. Maybe I can post some pictures as well.
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