How to Smoke a Brisket

Texas Barbecue Smoked Brisket

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.

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