December 22nd, 2009, 10:21 PM #1
Me and my bro are firing up the smoker on the 24th and of the items we're doing is a beef brisket. Rather then scour the net for a good recipe thought Ill put it here and let the LGK experts sound off.
On a side note, I will also be brining and smoking a pheasant as well. Should be tasty....Ill try and take some pics as well and post here provided they live up to the ever so high standards I set for myself and my 3.1 mega pixel Kodak.
Anyhow, would love to hear all of your brisket smoking tips.
December 22nd, 2009, 11:49 PM #2
for an especially moist brisket, start it in the oven, tightly wrapped in aluminum foil, at 225 for six hours. then finish it on the smoker for 2-3 hours. i use a drip pan with apple juice in it and lots of hickory and mesquite for fuel. the oven lets you get it fully cooked and fall-apart tender without drying out, and the 2-3 hours on the smoker gives you all the flavor you need.
December 22nd, 2009, 11:49 PM #3