First try Briskett

We be smokin!

Well, sort of. I remember now why I hate my little smoker, it's a POS. Got the fire going at about 7:00am this morning, and it is snowing to beat the band, but I will not be deterred.

Get the meat out and separate the point(why is it called a point when it is round?) and the flat. Inject it up and get it in the smoker

About an hour in


So, At about 4 hours in, I can't stand it anymore. My Burnt end is turning into a burnt end:) Not so bad, and it was closest to the heat.
So pull it off, cube it up and into some foil with it. But before it goes in, I coat it in the rest of my injection with just a dash(maybe a 1/4 cup) of Sweet Baby Rays. Two hours later, and:


Also at about the four hour mark, my smoker has decided it will not go over 175 degrees. So I have to decide, fight the smoker in what I know will be a losing battle, or commit what many think is heresy, and throw it in the oven. I figure it has plenty of smoke in it at this point, so I go for foiled heresy.

About to be covered with straight apple juice


Oven is set at 235, meat is sealed, 4 hours left on the clock.

After a total of 8 hours, here we are

wraped it back up in foil and towels and let it sit for about two hours. Here are the slices


All in all, it was ok. I needed to cook it longer I think, it was a little on the chewy side. Also need better equipment that wont crap out half way through. But like I said, not bad. No left overs:) here is was I used for the injection:

1 cup Fort Worth Stockyards Chipotle liquid smoke
1 17oz bottle tony chachere's Creole Butter marinade
1/4 cup Worchestershire sauce
1 cup Mr Yoshida's Original
1/4 cup Lowrey's Garlic salt
6 beef bullion cubes

bring to boil, then simmered for 20 minutes