Smoking a Brisket

I’m such a follower. Someone show me something and I’m off . . trying everything.

The other day a friend posted on FB an article about how to smoke a brisket — Texas style!  I started thinking about it and I’ve been smoking briskets pretty much the same way since we bought the smoker and that was almost 12 years ago, way before there was any idea of living in Texas. So, if I’m in Texas, I might as well learn to smoke a brisket — Texas style. I know . . there are probably 1 million ways to make a Texas style brisket and honestly, every brisket I have is different so what’s “Texas style” anyway?

But, this way of smoking a brisket looked different enough and quite interesting with the butcher paper so I thought I’d give it a try.

First thing I noticed is that the writer insisted we  use peach butcher paper. The next time my friend and I were together, we had this big discussion about why we couldn’t or shouldn’t use regular butcher paper. Why did it have to be peach butcher paper? I googled it and found this article. Vince thinks it’s a bunch of hype but I ordered peach paper from Amazon and it arrived today.

What’s not to love about anything with the brand name “Mighty Dreams”?

I’m betting it’s going to be my best brisket ever!

I had Vince move the smoker over by the front porch. I’ll use it off the porch but pull it up under the porch when not in use. Ever since we’ve been here, the smoker has been under the carport . . kinda in the corner between the wall and my car but tonight, I’ll be putting the meat on about 10 p.m. and may go out and check it a couple of times during the night and with all the snakes we’ve seen, I have no desire to be walking all the way over and messing with the smoker under the carport into a dark corner.

Of course, I’ll post an update once the meat is done and we see what we think about it. The plan is to have it tomorrow for an early dinner. Vince won’t be home for lunch so we’ll probably eat around 4 p.m. — if the brisket is done.