Tuesday, June 24, 2008

Smoker FYI Part 3

This is another follow up to this morning's post about smoking a big fat one on my back porch.

2 1/2 hours until dinner time, 200 degrees in the box. 101 in the shade. Perfect for smoking brisket and napping in the lawn furniture.

The chicken tuned out perfect after about 4 hours. If the brisket tastes like hell, then we can all have a little of the bird. But you better get here early, I only cooked enough for the kids.

Throwing caution and good sense to the wind, I am going to smoke the other half of the brisket tonight, since the smoker is already warmed up. We won't eat it right away, but it will keep OK in the freezer.

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