Russ Turner
TVWBB Member
I'm smoking a brisket tomorrow for a friend as a Christmas thank you. I was thinking that I would use hickory chunks to try to give it a better flavor. The brisket for tomorrow is 9 pounder.
Here's the pics of today's smoke....marginal at best. It was a cryovac 8 pounder that I trimmed before smoking. I rubbed mustard, then Lowry's season salt, little pepper, then brown sugar. I have had bad luck with Mesquite, so I used kingsford regular charcoal by itself. I used the minion method and cooked it for 6 hrs. I did not use a thermometer, ran the cooker at 225-250, took it off, wrapped in foil and put in the unheated oven. It tastes too much like charcoal. It was kinda dry but tender.
I need some help. My family doesn't care for a strong smoke taste, but charcoal is not a good taste either.
Thanks,
Russ
http://i772.photobucket.com/al.../eusrwt/IMG_5167.jpg
http://i772.photobucket.com/al.../eusrwt/IMG_5177.jpg
Here's the pics of today's smoke....marginal at best. It was a cryovac 8 pounder that I trimmed before smoking. I rubbed mustard, then Lowry's season salt, little pepper, then brown sugar. I have had bad luck with Mesquite, so I used kingsford regular charcoal by itself. I used the minion method and cooked it for 6 hrs. I did not use a thermometer, ran the cooker at 225-250, took it off, wrapped in foil and put in the unheated oven. It tastes too much like charcoal. It was kinda dry but tender.
I need some help. My family doesn't care for a strong smoke taste, but charcoal is not a good taste either.
Thanks,
Russ
http://i772.photobucket.com/al.../eusrwt/IMG_5167.jpg
http://i772.photobucket.com/al.../eusrwt/IMG_5177.jpg