I wrote a long note, set it up for preview before I sent it on, clicked on it and it was lost.
Here's what it was about.
We're smoking about a 6 lb. flat brisket today in our two door Brinkman propane fired smoker.
It was already trimmed of fat when we bought it.
We added a rub to it and left it in the refrigerator for about 40 hours.
It's been out on the countertop in the kitchen for about two hours now.
We injected it with Cajun butter this morning, about two hours ago.
We'll be using either Hickory, Cherry or Apple wood chips beneath the pan of water.
We're going to cook it at about 190 degrees F for about 5 hours in the smoker, and then pull it, foil wrap it and then add some kind of liquid to moisturize it. We might use beer, we might not, as the liquid.
Then we'll either put it back into the smoker or into the oven in the house for approx. 3 hours (we think 3 hours.)
Our smoker tends to smoke like hell for about 5 hours, and then it tapers off a lot. That's when we plan to put it into the tinfoil.
I use almost one entire bag of chips, (which I soak for about a half hour) in the smoke pan. The bag says it contains about 170 cu.inches of wood chips. It feels like it weighs about two pounds. I've been told that I'm using too much of the chips.
We are concerned about dryness, toughness and flavor.
I've gotten such good advice here in the past that I'm looking forward to whatever comments we get.
Thanks in advance for your attention and I hope I haven't put you in a coma with this long-ass note.