Quote:
Originally Posted by pektel
 Nice!
I'm still afraid to try a brisket. Expensive cut, and I hear it can dry out real fast.
One of my new customers is really into smoking though, has a real nice heavy guage barrel smoker. Can't remember the brand. Looked like a Yoder, but with smaller diameter wheels. Anyways, he said he'd walk me through it, if I brought one up to him. |
I love to do brisket, but the time commitment makes it brutal sometimes. Especially if I want to have it done and ready for a lunch gathering. I am getting better at it the more often that I do it. Consistent heat is the key for sure. I enjoy smoking briskets, but have done standing chickens and a pork butt (delicious!), and turkey or two. I have read that smoking a pork butt is easier as it is a cheaper cut of meat and typically more forgiving. Try it out and see how it goes.
Quote:
Originally Posted by steve
Are you going to leave it in the smoker after foiling? 4 hours for 7.5 pounds seems a little short is why I am asking. As a rule I generally don't foil my stuff until I take it off of the smoker, so I am just wondering. Always interested in the way other people do thier stuff.
BTW, that oval is a tasty smoke!
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I am actually going to move it to the oven for the remainder of the cook time. That is not my norm, but I am trying it to see how it turns out. I have in the past smoked the full time without foil and also foiled about halfway through while leaving it on the smoker. My wife enjoys the smoked brisket, but hates the time commitment that it takes. The oven is a compromise. We will see how it goes.
And yes, the Oval is tasty. I picked up an assortment of San Lotano at a recent event. So I will be digging on them for awhile.