Smoked Brisket

[Big Dad]

Originally Posted by TXSUT

Inject a brisket = BLASPHEMY! Easy on the basting, too; basting a brisket is for pussy Yankees.

When the meat comes off the grill, wrap in foil and let rest for 20-30 minutes. As for how to serve, unwrap the bitch, slice it, and eat it.

Now that you mention it, I gotta agree.

There's a Texan BBQ joing about 15 minutes from my house...operated by a bunch of pussy Yankee's, no doubt.

The brisket is smoked and it doesn't look like it's been basted with anything.

The smoke ring penetrates the meat by about a quarter inch.

It's thin sliced and wrapped in foil when I buy it.

After thinking about it, I'll be having a double order of smoked brisket for lunch.

[BigPoppa1411]

Damn Ken....this thread has my mouth watering and making me think of getting my smoker cabinet prepped for the weekend!

[ROX]

YUM!!

Trent got one of the Traeger smokers last summer. He uses it CONSTANTLY. He usually doesn't add any seasoning, but he does baste with a little apple juice on occasion and mostly on pork.

Slow cooking is the key imo.