threesticks
Knows what a fatty is.
Have a 11.10lb Brisket ready to go, BUT a BOATLOAD of "stuff" (technical term) going on this weekend, hence the post.
Reference "Legends of Texas Barbecue Cookbook" (Pg. 220).
"Edgar Black Jr. suggests cranking up your smoker (maintains ~300) for 2-3 hrs. Then he adds a "good amount of fuel", closes the flues ,(to keep the fire at a slow smolder, and GOES TO BED.
In the morning, he restarts the fire (having removed the brisket) and smokes the Brisket for another 2-3 hours. It's done when the thermometer reads 185 degrees."
Has ANYONE done this? Would ANYONE do this?? Why am I SHOUTING?
Seriously. any thoughts, constructive comments, constructive idea are
appreciated.
Thanks in advance
Chuck (aka Threesticks)
Reference "Legends of Texas Barbecue Cookbook" (Pg. 220).
"Edgar Black Jr. suggests cranking up your smoker (maintains ~300) for 2-3 hrs. Then he adds a "good amount of fuel", closes the flues ,(to keep the fire at a slow smolder, and GOES TO BED.
In the morning, he restarts the fire (having removed the brisket) and smokes the Brisket for another 2-3 hours. It's done when the thermometer reads 185 degrees."
Has ANYONE done this? Would ANYONE do this?? Why am I SHOUTING?
Seriously. any thoughts, constructive comments, constructive idea are
appreciated.
Thanks in advance
Chuck (aka Threesticks)