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Let it smoke...let it smoke... let it smoke (My 1st attempt at documenting a Brisket smoke) - Page 3

post #41 of 44
Quote:
Originally Posted by needsmetidaho View Post

Sorry. I might do another one soon. That chopped was soooooo good!!!!
if I was not already married, I might have to marry my chopped brisket. But then I would eat my wife, so I guess that would not turn out so well.

Ummmmm Ummmmmmm Ummmmmmm.. never mind.. lol.. nice job on the brisky
post #42 of 44
Quote:
Originally Posted by needsmetidaho View Post

Another question. After foiling, how to keep checking the temp of the brisket. Do yall stick the temp guage through the top, side or what? Or do people just estimate by time after foiling?


I just leave the thermometer probe in the meat, and wrap foil around it.

 

post #43 of 44
Thread Starter 
Not sure if I will use Cherry again. Burns up way to quickly. Maybe this is just the nature of the wood.
post #44 of 44

Looks like you have some practice at that grill-smoking.  Have you considered buying or building a smoker?  As for the wood, have you considered pecan?  It pretty much goes with anything and burns nice and mellow.   

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Let it smoke...let it smoke... let it smoke (My 1st attempt at documenting a Brisket smoke)