- May 19, 2007
- 67
- 10
Thanks to everyone on this site for providing such good information! I finally have a handle on some things to make a basic smoke go well. The trick for me was to stop trying to follow ALL the good advice, and just get down to basics. I applied the KISS principle.(Keep It Simple Stupid)
Here is my method for brisket:
1. Buy a packer cut Brisket
2. Rub with McCormicks Montreal Steak Seasoning
3. Wrap with saran wrap and let sit overnight
4. Smoke until internal temp is 190 degrees
5. Wrap in foil, then wrap in a towel and put in cooler for two hours
6. Slice and eat
Now that I can smoke a brisket and be able to repeat the process, I can try some of the other tips on here, as far as trimming, flipping, other rubs, sauces etc. I am dying to try the SmokeyOkie method!
This is my first Pork Roast. I followed Meowy's directions and it came out great! Thanks Meowy!
My wife made some fried pickles, which we had never had before. YUM!
Thanks again everyone!
Here is my method for brisket:
1. Buy a packer cut Brisket
2. Rub with McCormicks Montreal Steak Seasoning
3. Wrap with saran wrap and let sit overnight
4. Smoke until internal temp is 190 degrees
5. Wrap in foil, then wrap in a towel and put in cooler for two hours
6. Slice and eat
Now that I can smoke a brisket and be able to repeat the process, I can try some of the other tips on here, as far as trimming, flipping, other rubs, sauces etc. I am dying to try the SmokeyOkie method!
This is my first Pork Roast. I followed Meowy's directions and it came out great! Thanks Meowy!
My wife made some fried pickles, which we had never had before. YUM!
Thanks again everyone!
