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  1. madbomber

    Comment by 'madbomber' in article 'My First Smoked Brisket'

    Thanks! And yes, it most definitely was tasty!
  2. madbomber

    Comment by 'madbomber' in article 'My First Smoked Brisket'

    Hope it worked out for you! And that sounds like a nice little trick. My temperature probe doesn't normally leave much of a 'scar', but on dishes where looks may matter, I will definitely try that kind of positioning. Thanks!
  3. madbomber

    Comment by 'madbomber' in article 'My First Smoked Brisket'

    Hickory, I believe.
  4. madbomber

    Comment by 'madbomber' in article 'My First Smoked Brisket'

    Thanks, it was tasty too! And it did resemble pastrami, but in looks only.
  5. madbomber

    My First Smoked Brisket

    Nothing fancy here. A 3lb corned beef brisket. Rubbed with brown sugar, sea salt, and black pepper, all over... and some traditional corned beef seasonings on top, including coriander and rosemary. Smoked it at 220 degrees for the first 3 hours, then 235 degrees for the remainder. Wrapped it in...
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