Print PDF
Favorite
Email
Step 5Smoke the Brisket!
The cooking and smoking step...
1) Prep the chips by soaking them for at least an 6 hours before using.
2) Build the charcoal base and get it hot!
3) Use a smoker with a water bath. A Brickman is measly 40 bucks, use one!
4) Keep the heat hot and use a nice full wood charcoal for the next 3 hours of smoking.
5) Put the meat in fat cap up. Rotate halfway (1.5 hours) through the smoking and move the briskets on the bottom rack to the top rack and vice-versa.
6) Keep lots of smoke going. Add soaked chips every 1/2 hour.
1) Prep the chips by soaking them for at least an 6 hours before using.
2) Build the charcoal base and get it hot!
3) Use a smoker with a water bath. A Brickman is measly 40 bucks, use one!
4) Keep the heat hot and use a nice full wood charcoal for the next 3 hours of smoking.
5) Put the meat in fat cap up. Rotate halfway (1.5 hours) through the smoking and move the briskets on the bottom rack to the top rack and vice-versa.
6) Keep lots of smoke going. Add soaked chips every 1/2 hour.
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
