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Tuesday, January 8, 2013

Smoked Brisket

After a decade or so of not using my electric smoker, I'm getting back to smoking meat on it.  Today for the first time I tried beef, about 3 1/4 pounds of brisket that I bought yesterday at a nearby kosher market.



I let the meat soak overnight in my regular brine and today smoked it with hickory for almost six hours.  It measured well done on my meat thermometer at that point.

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