Chief Dick Posted October 27, 2007 Share Posted October 27, 2007 Smoking an eight pound brisket tomorrow. Going to rub it down and let it sit overnight. I'm going to be using an apple wood tomorrow, and smoke the brisket until it reaches 175 degrees. Then I'll wrap it in foil and let it cook until it reaches a temp of 200. Wrapping in the foil allows it to kind of "re-juice" itself. Oh, and many Busch Lights will be involved in the process. Quote Link to comment Share on other sites More sharing options...
bushwacked Posted October 28, 2007 Share Posted October 28, 2007 Oh, and many Busch Lights will be involved in the process. How can you cook food that sounds that good and drink beer that tastes so bad? Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 28, 2007 Author Share Posted October 28, 2007 How can you cook food that sounds that good and drink beer that tastes so bad? You can't drink Birkenstock beer when you smoke some BBQ. Quote Link to comment Share on other sites More sharing options...
bushwacked Posted October 28, 2007 Share Posted October 28, 2007 You can't drink Birkenstock beer when you smoke some BBQ. That is hummus beer, get it right. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 28, 2007 Author Share Posted October 28, 2007 Used a rub of garlic powder, celery salt, kosher salt, fresh ground pepper, and barely a dash of paprika. Put the rub on the bottom side of the brisket, and then tenderized with a fork to allow the rub to seep into the meat overnight. Quote Link to comment Share on other sites More sharing options...
broncosn05 Posted October 28, 2007 Share Posted October 28, 2007 How can you cook food that sounds that good and drink beer that tastes so bad? Agreed. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 28, 2007 Author Share Posted October 28, 2007 Agreed. Are you even old enough to legally drink? If not, go lick irish. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 28, 2007 Author Share Posted October 28, 2007 Meat's on. Got it on at 7:00 am, so it should be ready around 3:00. I'll let it sit an hour so eating will be around 4:00. Got the mop warming up in the smoker, so I'll mop every hour until the foil hour. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted October 28, 2007 Share Posted October 28, 2007 sounds great.........perfect weather for drinkin around the smoker...........my dad did 40lbs of ribs yesterday so i've got leftovers and white chicken chili goin........ Quote Link to comment Share on other sites More sharing options...
PantherDave Posted October 28, 2007 Share Posted October 28, 2007 Smoking an eight pound brisket tomorrow. Going to rub it down and let it sit overnight. I'm going to be using an apple wood tomorrow, and smoke the brisket until it reaches 175 degrees. Then I'll wrap it in foil and let it cook until it reaches a temp of 200. Wrapping in the foil allows it to kind of "re-juice" itself. Oh, and many Busch Lights will be involved in the process. Just glad to see you cooking again ya fuggin lush Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 28, 2007 Author Share Posted October 28, 2007 Just glad to see you cooking again ya fuggin lush Yeah, it's been awhile. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted October 28, 2007 Share Posted October 28, 2007 Yeah, it's been awhile. Enjoy Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 28, 2007 Share Posted October 28, 2007 mmmmm. what kind of mop Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 28, 2007 Author Share Posted October 28, 2007 mmmmm.what kind of mop Using a beer mop. Mixed in some apple cider vinegar, vegetable oil, leftover rub, some minced garlic, chopped up onions. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted October 29, 2007 Share Posted October 29, 2007 (edited) Used a rub of garlic powder, celery salt, kosher salt, fresh ground pepper, and barely a dash of paprika. Put the rub on the bottom side of the brisket, and then tenderized with a fork to allow the rub to seep into the meat overnight. You do smoke your brisket fat side up don't you?? A lot of people don't know to do it that way... so I thought I would point it out. Fat side up allows the fat to melt into and not away from the meat. I know that some people like to cook it fat side down to protect it from the heat... but I guess I am somewhat of a traditionalist! Edited October 29, 2007 by sundaynfl Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 29, 2007 Author Share Posted October 29, 2007 You do smoke your brisket fat side up don't you?? A lot of people don't know to do it that way... so I thought I would point it out. Fat side up allows the fat to melt into and not away from the meat. Yep. Only way to do it IMO. Quote Link to comment Share on other sites More sharing options...
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