BBQ Bandit
Babbling Farker
- Joined
- Feb 15, 2008
- Location
- Harrisbu...
Been trying to get a grip on brisket... this try had better results.
Apple smoked brisket - low and slow (outside temp in the low 30's)
* Used drip pan to catch juices under brisket
* No spritz, no mop, no foil inside the smoker.
* Seasoned with Bovine Bold/Salt Lick mixture
* Once removed from heat; wrap and add low salt broth.
* Drippings bottled and cooled for future stock applications/injections.
Overall, a better result; moist, tender, and a mild seasoning profile... nothing quite overpowering. Happy, happy, joy, joy. :thumb::thumb:
Apple smoked brisket - low and slow (outside temp in the low 30's)
* Used drip pan to catch juices under brisket
* No spritz, no mop, no foil inside the smoker.
* Seasoned with Bovine Bold/Salt Lick mixture
* Once removed from heat; wrap and add low salt broth.
* Drippings bottled and cooled for future stock applications/injections.
Overall, a better result; moist, tender, and a mild seasoning profile... nothing quite overpowering. Happy, happy, joy, joy. :thumb::thumb:
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