Lory Harrison
TVWBB Member
The rain and flooding in Texas is gone. Thank God!! That was a dangerous month.
Here's the brisket I bought last week for this weeks brisket slab, like I said before, in Texas we eat this almost daily and year round. This was smoked over mesquite wood for 12 hours and I pulled it off and wrapped in butcher paper. I do not use tinfoil, it inhibits the meat to breathe while it rests and I also like the smokey flavor.
I added wood every 1 1/2 hrs but I don't know the temp of the smoker or the meat. I don't know if the temp gauge it came with is accurate, I don't use it anyway. I started the fire at 630-7am put the meat on and went back to sleep for a couple hrs, it was 99 degrees outside, the fire held but then as the day gets hotter it eats up wood quicker.
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Baby backs were added 4 hours before the slab got pulled.
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Delicious as always, this slab hit the spot, should last 4 days.
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Thank you all for looking!!!
Here's the brisket I bought last week for this weeks brisket slab, like I said before, in Texas we eat this almost daily and year round. This was smoked over mesquite wood for 12 hours and I pulled it off and wrapped in butcher paper. I do not use tinfoil, it inhibits the meat to breathe while it rests and I also like the smokey flavor.
I added wood every 1 1/2 hrs but I don't know the temp of the smoker or the meat. I don't know if the temp gauge it came with is accurate, I don't use it anyway. I started the fire at 630-7am put the meat on and went back to sleep for a couple hrs, it was 99 degrees outside, the fire held but then as the day gets hotter it eats up wood quicker.
Baby backs were added 4 hours before the slab got pulled.
Delicious as always, this slab hit the spot, should last 4 days.
Thank you all for looking!!!