polksalet Posted August 12, 2007 Share Posted August 12, 2007 (edited) Courtesy of Sonny Brian's smokehouse of course. 1 brisket 1/2 quart yeller vinegar 1/2 gallon water copious amounts of hickory fork Wash brisket in vinegar. This kills any bacteria present and helps the fat to break down. Wash with water. Repeat Cook fat side up in a pit using nothing but hickory wood. DO NOT FLIP IT!!! After a couple of few hours when the fork slids out easy amd the meat is falling apart it is ready. Edited August 12, 2007 by polksalet Quote Link to comment Share on other sites More sharing options...
The Wolf Posted August 13, 2007 Share Posted August 13, 2007 Hey Polk, I live in an apartment building in New Jersey and do not have access to a barbecue pit. Any alternatives to cooking in an actual pit? Quote Link to comment Share on other sites More sharing options...
whoopazz Posted August 13, 2007 Share Posted August 13, 2007 Hey Polk, I live in an apartment building in New Jersey and do not have access to a barbecue pit. Any alternatives to cooking in an actual pit? Theres an old thread in here somewhere. BJ?? Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted August 13, 2007 Share Posted August 13, 2007 (edited) Hey Polk, I live in an apartment building in New Jersey and do not have access to a barbecue pit. Any alternatives to cooking in an actual pit? I think an offset firebox smoker will do the trick. I wouldn't try a water smoker (probably too small) or any type of grill. You need to keep the temp constant and low. Wait one... Had to go look this up as I couldn't remember it off the top of my head. Keep the temperature between 200 and 230 degrees fahrenheit. You'll need to smoke it for about 1.5 hours per pound of meat. Edited August 13, 2007 by Kid Cid Quote Link to comment Share on other sites More sharing options...
polksalet Posted August 13, 2007 Author Share Posted August 13, 2007 No alternatives. You can make a good brisket without a pit. You just can't achieve perfection. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted August 13, 2007 Share Posted August 13, 2007 Hey Polk, I live in an apartment building in New Jersey and do not have access to a barbecue pit. Any alternatives to cooking in an actual pit? Move. Quote Link to comment Share on other sites More sharing options...
Brewer Posted August 15, 2007 Share Posted August 15, 2007 I think an offset firebox smoker will do the trick. I wouldn't try a water smoker (probably too small) or any type of grill. You need to keep the temp constant and low. Wait one... Had to go look this up as I couldn't remember it off the top of my head. Keep the temperature between 200 and 230 degrees fahrenheit. You'll need to smoke it for about 1.5 hours per pound of meat. I made a 7.5 lb brisket on the water smoker last weekend. Kept it around 225 for 10 hours. Came out pretty damn good. In hindsite, I won't claim that it is the best that I've ever tasted, but it seemed like it at the moment. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted August 15, 2007 Share Posted August 15, 2007 I made a 7.5 lb brisket on the water smoker last weekend. Kept it around 225 for 10 hours. Came out pretty damn good. In hindsite, I won't claim that it is the best that I've ever tasted, but it seemed like it at the moment. That's some tight quarters. Still, the time and temp is right and there's nothing like some fresh smoked brisket with a homemade sauce to finish it. Quote Link to comment Share on other sites More sharing options...
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