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Tips & Techniques |
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Smoking the Brisket
Remove the brisket from the refrigerator, treat with the dry rub and allow the meat to stand at room temperature for 1 hour. Smoke the meat for 3 to 4 hours, placing the fatty side up at 230 degrees. Then
tightly wrap the meat in aluminum foil and replace the meat in the smoker at 250 degrees for an additional 4 hours. For more smoke flavor, cook longer before covering. When finished, unwrap and serve with homemade
barbecue sauce. See W W Wood, Inc.'s |
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Copyright © 1999-2003 WW Wood, Inc. All Rights Reserved. |
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