Rubbing N Smoking

[tarp]

Just love those smoked Briskets and a little dead bird to have while waiting LOL

[s.a.m]

tarp nice! Good looking smoke ring!
I have pork butt smoking now.

[PapaSop]

tarp
Guess I’ll have to try a brisket. My one son has been bugging me about it for some time. Look’s great.

[s.a.m]

PapaSop I like doing them the hot and fast method that way you don’t have to babysit the brisket all day!

[PapaSop]

s.a.m
More details on that would be appreciated. The reason I’ve shrugged off on this is because of the long smoke time. Thanks.

[s.a.m]

PapaSop I will have to look up the recipe and get back to you.

[s.a.m]

PapaSop smoker/grill set to 350°f place brisket in a foil pan cook for 2 1/2hrs, cover pan with foil cook 1 1/2hrs or till point end reaches 205°f IT, wrap covered pan with blanket and place in cooler for 3-4 hrs

That’s how I do them cept first 2 1/2hrs I don’t use a pan.

[Tex_77]

PapaSop Just google Myron Mixon’s method. He’s the King of hot and fast brisket.

[s.a.m]

Tex_77 that’s where that’s from.

[tarp]

s.a.m Mixon is the king no doubt.

[tarp]

You can just put a few hours of smoke on it then wrap and finish in the pk or oven till tender. It does better that way if you got enough smoke.

[PapaSop]

Thanks guys, will check that out.

[s.a.m]

tarp said in Rubbing N Smoking:

s.a.m Mixon is the king no doubt.

Winningest man in barbeque competition!!
Have three of his books, very good reads