rickkimbrell
Active member
I buy most of mine at Kroger. I try to watch for sales...something in the $1.99 to $2.99 per lb. range. I will but 2 or 3 and put them in the freezer.
Since I have a smoker with a fire box, I usually try to regulate the temperatue to about 250-275. Put it on at midnight with mesquite charcoal and mesquite wood (sometimes Pecan) and watch the fire at 2AM and at 4AM mop the meat each time with a simple mopping sauce. At 4, I double wrap in aluminum foil and switch to cheap charcoal in the fire box. I usually take the meat off around 6:30 to 7AM and leave it while I go play golf...threatening anyone who unwraps it with certain death.
I like doing briskets in the winter time because the temperature is easier to regulate. Doing them in the summer when the temperature inside the smoker is already 90+* from sitting out in the sun makes it hard to keep the temperature down when smoking.
I like to have a movie or something recorded I want to watch when I do a brisket. Have a little single malt Scotch along the way...watch a movie, nap a little, wake up, start the process all over.
Since I have a smoker with a fire box, I usually try to regulate the temperatue to about 250-275. Put it on at midnight with mesquite charcoal and mesquite wood (sometimes Pecan) and watch the fire at 2AM and at 4AM mop the meat each time with a simple mopping sauce. At 4, I double wrap in aluminum foil and switch to cheap charcoal in the fire box. I usually take the meat off around 6:30 to 7AM and leave it while I go play golf...threatening anyone who unwraps it with certain death.
I like doing briskets in the winter time because the temperature is easier to regulate. Doing them in the summer when the temperature inside the smoker is already 90+* from sitting out in the sun makes it hard to keep the temperature down when smoking.
I like to have a movie or something recorded I want to watch when I do a brisket. Have a little single malt Scotch along the way...watch a movie, nap a little, wake up, start the process all over.