Quote:
Originally Posted by Jefft72
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.
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.
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Thanks fo rthe clarification. Yea, time is a big factor when doing brisket. Around here most of the people I cook for want pork, so I don't do a lot of brisket, but once it cools off I am planning on doing a couple just for the family.