Quote:
Originally Posted by marubozo
You'll need $$$ but a southern pride or Ole Hickory or similar type smoker. I've been using them for 7 years now, and I cook brisket 14 hours overnight. You still get to use real wood, but you don't have to fuss with it every half hour all night long.
When I was between my two restaurants I got hired as executive chef at a place that wanted to start doing BBQ and their solution for brisket was to cook at 275 for about 5 hours and then finish in the oven rather than spend money on a good smoker. It was awful and needless to say I left there quickly.
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Thanks for the reply. So at your restaurants you use a southern pride or ole hickory? You like the product just as if you were smoking on a offset?