Tuesday, July 19, 2011
"Road Trip" Brisket
Although I have a wonderful section of seasoned white oak that I broke down over the weekend, I decided to use hickory, since I still have some left over. The trunk section of that oak was about 16 inches long and two feet in diameter - plenty for a couple of years, given how often I do this. (A shout out to Bill D. in Tampa, thanks for the oak - and the encouragement!) I still have quite a bit of apple, too, waiting for some pork loin this fall. Even with those plans, I've got plenty of supply for smoking.
Last night, I set it up again for an hour on indirect heat. The brisket heated back up quickly, faster than with the charcoal grill, and was soon at 140 internal, when I decided to take it off. There were some well done parts, but it was tender and very tasty - in the final photo you can see the red ring from the smoke, the juices, etc. And even Mary liked it this time.
So I figure there's one more practice round on brisket and I'll have it mastered. Then I'll move on to pork loin.