Post by: carpsniperg2 on April 17, 2011, 10:35:24 PM
Post by: BigD on April 17, 2011, 11:16:21 PM
Post by: dogtuk on April 18, 2011, 05:26:19 AM
Post by: Skywagon_185 on April 18, 2011, 07:05:37 AM
Mike
Post by: Jason on April 18, 2011, 07:17:19 AM
Post by: WCTaxidermy on April 18, 2011, 08:15:44 PM
Post by: carpsniperg2 on April 18, 2011, 08:33:02 PM
Here is how I do mine. I take a brisket and inject it with the night before with plenty of Worcestershire sauce. Then I take a package of just the seasoning not the brine of high mountain jerky kit" my fave is cracked peper and garlic". I rub it on both sides and add johnyes and garlic to the mix. Let it sit over night. Next day before putting it into the smoker. Take a fork and spend about 30 min jabbing the sucker all over multiple times. Helps to tender it up and let the smoke in. I get my smoker hot! Like 350 and then put the brisket in for about 30min at that temp. That helps sear all the juices into the meat. Then I reduce the heat and add smoke hickory about 4/5 of a pan "my pan is very big" The temp I run at is about 225. Just let it cook and smoke until it reached your temperature level. Mine is 170deg. Depending on the size of the brisket 5-8hrs is what mine seem to take. This one was a little thinner and got done at about 5hrs.
Post by: quadrafire on April 18, 2011, 08:36:17 PM
I just about made myself sick I ate so much of it
Makes me sick just looking at it :chuckle: Just kidding. Well done
Post by: carpsniperg2 on April 18, 2011, 08:43:37 PM
:chuckle: :chuckle: :chuckle:
Post by: wsucowboy on April 18, 2011, 08:49:30 PM
Post by: Mossy on April 20, 2011, 05:56:12 AM
Post by: longknife on April 22, 2011, 08:25:53 PM