Tonight we started the brisket smoke. This is a full "packer-cut" beef brisket. 13.8 lbs of meaty goodness. ;-> We are planning on a 12-18 hour slow smoke at 225-250 degrees.
Shane got the starter coals going while Pat & I got the meat ready.
All rubbed up and ready to go.
We used the Minion method of firing the smoker. The charcoal bowl is filled up with smoke wood mixed throughout. About 20 lit coals are placed on top and it slowly lights and burns down through the night. This gives 18 hours or so of constant slow heat and smoke.
The brisket is on.
So we go hang in the bar and enjoy some tasty beverages.
Around 1:30am the meat looks good and the smoker has stabilized so we call it a night.
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