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Unread 02-21-2013, 07:44 AM   #18
BayoustateBBQ
On the road to being a farker
 
Join Date: 01-25-13
Location: Loseianna (LA)
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smoke your brisket in a pan with a small meat rack in the bottom so it sits above it's juices, when you pull it. Wrap the pan with foil, add a tad of apple juice in the pan, and finish in the oven. When you pull it out of the oven leave it as is, put on the counter, and put a thick towel or a couple towels on top of the foil for a minimum of an hour, more preferably. Use the juices to make a dipping sauce.

OR YOU CAN DO IT HOT AND FAST LIKE I DO IT IN MY SIGNATURE.
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
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