Brisket

I wouldnt start with a brisket.. Start with a pork shoulder until you learn how it cooks over long periods of time. You may find that it has leaks that you need to seal up and how long before you have to add more wood and coal. Start with a pork shoulder and you will save a lot of money learning. For short cooks start with a plain old chicken or quarters.

its hard to screw up a pork butt..too much juicy fat in there to dry it out.

a brisket..not too bad..just keep the temp from getting over 225 or you risk drying it out..its not as easy as a pork butt but its also not that bad.

secrets
- get a good rub; slather it with mustard and coat that puppy liberally (mustard will cook off..it just 'holds' the rub on)
- dont inject it..you dont need to fool aorund with that if you keep the fire low..its just more hassle
- i would skip mesquite..it makes the meat a little too bitter..go with just about any other wood
- you can pull it off when the temp hits 195..if you're worried about the meat getting 'greasy' from too much smoke; don't feel embarrassed about taking it off the smoker sooner and finishing it in the oven. won't affect the bark although some might gasp at the sacrelig of finishing a brisket in the oven.
- fat side up..let that fat drip through and marinate the brisket the whole time.

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Dolemite

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"And Dolemite was a bad Mother Fu_ _ er! Eat cat shite for breakfast!

eate 9 tons of cat shite, and aint never got sick! lol

Rudy Ray Moore is one funy mofo!
Dolemite & Shine are great

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CAD703X

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quote:

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uh..excuse me? hijack in progress?

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Uh excuse me CAD...Not your frickn thread, don't worry about it

And the author is Dolemite, whom we all know is a bad MF'er. I was just pointing that out to Mr. Dolemite.

Now run along an mind your own Bidness!