I am really happy in my husband, Chris’ growing interest in cooking. I heartily encourage him to try new recipes and be more adventurous in his cooking. Last Sunday, I was in for a real carnivore treat because Chris spent the better part of the morning smoking a brisket. So today’s post comes from my new personal pit master (who also happens to be my personal barista). Thanks for sharing your newfound knowledge on Texas-style barbecue, Chris!
Hello, daisy’s world readers! I’ve wanted to do some kind of low and slow all-day cooking project for sometime now – either smoking, braising or rotisserie-cooking some kind of meat. Then I saw an episode of Alton Brown’s show, Good Eats entitled Right on ‘Cue. In it, he describes in great technical detail how to smoke meat. That was it; I decided that I was going to cook with smoke. I was tempted to invest in a smoker and fancy dual temperature thermometers made specifically for smoking meats, but, in the end I decided to use the gas grill and meat thermometer we already had. The only thing I had to buy was a disposable aluminum pan and a bag of wood chips. I choose cherry wood chips for “medium” smokiness over mesquite or apple wood chips that only promised “light” smoke.
