Burnt ends... Toothpicks. A little square bottle whiskey. Looks like an awesome Sunday afternoon. Another point! B
Prime brisket on the smokin-it #3 - Page 2
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probably had something to do with the sodium nitrate in the rub...??!!!
I've tried the charcoal...no success??!!
Works in my Smokintex, but it does have 2 fire boxes for wood. I put wood on one side and the charcoal on the other. Always gives me a deep smoke ring. Had people think the meat came off my big homemade offset. But I use hickory sticks burned down to coals in it. Lots of work.
Was it done??
Not sure, yet. I had to stick it in the fridge when I got up since it was wrapped and resting in the cooler for about 4 hours already. Probably just going to end up chopping it up for sammies or cube it for some chili. Should still work just fine. I do think it was done since I probed it in quite a few places and they were all over 200*. I think my problem was that I put it on the next-to-top slot, and I think the thermostat for the auber got inserted into the brisket since that probe is about 3-4" long, and I keep forgetting that it's in there...so the auber thought the temp in the smoke box was whatever the temp of the brisket was, so it jacked up the temp on the heating element for the whole time...got super-cooked, I think.