AgTalk Home
AgTalk Home
Search Forums | Classifieds (28) | Skins | Language
You are logged in as a guest. ( logon | register )

Smoking brisquet
View previous thread :: View next thread
   Forums List -> Kitchen TableMessage format
 
Hereford Guy
Posted 12/23/2018 22:22 (#7192480 - in reply to #7192465)
Subject: RE: Smoking brisquet



Some kind of brisket rub. Salt, pepper, garlic, it may have a paprika in it. Use mesquite wood if I have some, oak if I don't. I don't smoke them often because of the time involved but 195-205 is the right temperature for done. Last one I did at Christmas took 14 hours or so.
Top of the page Bottom of the page


Jump to forum :
Search this forum
Printer friendly version
E-mail a link to this thread

(Delete all cookies set by this site)