- Jun 12, 2014
- 56
- 10
Two 15# briskets, my mantra is now, salt & smoke on the brisket, cold beer for me.
first i prepared my fire, outside the firebox i built a fire using charcoal as my base, whenthe coals were correct, i began to build a thicket of cherry, grapevine wood, pearwood...i let that burn down, while that was burning down i prepared the briskets, just salt on the outside of all surfaces, probably used about 3 ounces of salt for each brisket, the briskets ended up sitting about 1.5 hrs, until the wood became coals, i then shoveled the coals into my firebox, let it settle down a bit, placed the briskets in the smoker, let it settle down or equilibrate for 30 minutes, put a couple handfulls of hickory chips on, let it reach somewhat of an equilibrium, watched it till about midnight, went to bed.
had to relight the fire when i awoke, approx. 5 AM, these pics were taken about 9am, mountain time, i'm in albuquerque, i'll pull them off at noon, keeping a constant temp of 225.
first i prepared my fire, outside the firebox i built a fire using charcoal as my base, whenthe coals were correct, i began to build a thicket of cherry, grapevine wood, pearwood...i let that burn down, while that was burning down i prepared the briskets, just salt on the outside of all surfaces, probably used about 3 ounces of salt for each brisket, the briskets ended up sitting about 1.5 hrs, until the wood became coals, i then shoveled the coals into my firebox, let it settle down a bit, placed the briskets in the smoker, let it settle down or equilibrate for 30 minutes, put a couple handfulls of hickory chips on, let it reach somewhat of an equilibrium, watched it till about midnight, went to bed.
had to relight the fire when i awoke, approx. 5 AM, these pics were taken about 9am, mountain time, i'm in albuquerque, i'll pull them off at noon, keeping a constant temp of 225.