Remember the brisket I seasoned the other day? I meant to smoke it on Saturday and we got busy. Knowing it needed about 12 hours to smoke, I put it on first thing Sunday morning and it was still after dark before it reached 190°.
Brisket
I used cherry wood and it’s delicious!
Brisket
I’m thinking we’re going to have brisket . . one way or another . . every day this week! So far, we’ve had it sliced with BBQ sauce, scalloped potatoes and coleslaw. Then we had it chopped in a baked potato with sauteed jalapenos and onions, cheese and sour cream (really it was homemade Greek yogurt). Tomorrow we’re having brisket stuffed bell peppers.
And . . I froze half of it! Remind me to never let Vince buy such a huge brisket again!
Judy D in WA says
Sunday I smoked 4 bone in pork loin roasts….I won’t do that again. I felt too much meat was left on the bone. I’ll cook those down and clean them up for some great meaty broth. The meat is really good! I have 8 bags in the freezer for sandwiches or whatever and then 9 bags of chopped pork for eggs, rice, whatever. I love my smoker!
Paula says
It looks delicious! You make me want to invest in a smoker. What kind do you have? By the way, my husband loves you Cream Sourdough Biscuits. I made a double batch and they were gone after two days! I tried the bread, but I didn’t follow directions very well and it turned out hard as a rock. Will try again after I get my En Provence top finished. Thank you for the recipe and link.
Jeri Niksich says
UGH Judy ya slowly torched me every time you smoke a Brisket (I’m the one with the all wood smoker) lol. Matter of fact DH just smoked a Brisket a couple weeks ago even tried steaming it a bit towards the end and still stuff meat! There’s no way to talk him into an electric one either. I have to admit he does smoke a mean bone in ham and Turkey.
Jeri in Corpus