slow smoking brisket

Sandbagger · October 2006

<p />Nothing like rolling outside first thing in the morning and being greeted by sunshine, cool temps and that smoking meat smell. It just puts a happy face on ya....[p]The brisket started as a 13.5 pound Costco packer. After trimming the fat, it weighed in just over 10 pounds. It hit the egg at 1 am this morning.[p]After 7 hours at 235 grid temp, it is 140 degrees internal in the flat and making wonderful progress. I used the pecan I cut yesterday for the smoke. [p]Ever wonder how much a brisket will shrink? The cutting board is 20 inches wide. And now, after 7 hours of cooking, there are a couple inches of excess grid space on the 18" diameter grid. I hope I get enough for at least one sandwhich, LOL! [p][p]I figure this will ease the pain of tonight's Cowboy game.

Chubby · October 2006

Sandbagger,[p]I'll be your Huckleberry!![p]I caught a slight pecan wisp when I put Kitty out...must'a been a northerly wind over nite!![p]Evans

Richard · October 2006

Sandbagger,Looks great. Did you get my last e-mail about the SS ring ang grate. Richard

Sandbagger · October 2006

grs, sorry did not see it. might send again. T

SkyRider · October 2006

Sandbagger,[p]Looks like you are getting a good "scald" (My Grandmother's term) on that brisket, Tom...esp since you are using my favourite wood...why didn't you invite the HOU crew up for a bite? Good Luck w/ the Cowgirls....

slow smoking brisket

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