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Discussion in 'Beef' started by nepas, Jun 22, 2011.
Got 2 of em rubbed down for tomorrow. Going with 4 hours of smoke then i show ya something.
Tick tock tick tock....
Smoked brisket sausage?
Good luck and good smoking.
4 hours of smoke then show us something. I am really intrigued.
Could he be putting it in the 'Fridge",by all that is sacred,please don't let it be that...
Can't wait for the surprise!
Patience young apprentice.
You got the master here.
OK---We're all here now...................
OK I'm here and waiting for the
Tag .... I'm here and waiting
I think he fell asleep.
Must have lost his fire and smoke,
Are ya ready.
This brisket (top one) has 4 hours of hickory smoke on my MAK pellet grill.
Here is what you will need.
Brown un waxed butcher paper.
Brown gum backed tape like the butcher uses in his tap machine water activated back.
I only had 18" paper so i had to tape 2 lengths together.
Now place the smoked brisket on the paper and wrap. Tape the seams.
Double wrap and re pete.
The wrapped brisket needs to be cooked indirect or the paper will burn off.
I have my MC PR36 ready.
The indirect pan in place.
Now place the wrapped brisket. The paper will turn black.
BBL with pics through the process. 1st time doing this so if it dont work i gotta practice more.
I saw this done on a TV show the other day, maybe yesterday and I am very interested how this turns out for you. I'm in it for the long haul.
I'm watching this one!
I'm here for ya!
Just in case!
Great, now I'm gonna be running back and fourth to my computer to keep
updated, I'm not gonna get anything accomplished. But I am really interested
in how this turns out. I shall stay to be informed