June 1st, 2009

Beef Brisket, Part Deux

By

My post on brisket caused quite a stir, it seems. People are so passionate about their barbecue and I love it!

LeFoodDude had a great comment recommending I smoke it for 20 hours and use more charcoal for a better smoke ring.

Well, this weekend I trotted over to my parents’ house where they had smoked a brisket that was much juicier — and smokier — than mine.

Observe:

brisket_2

THIS was some good brisket. Again, they used a SmokinTex smoker, but they split up the smoking into 2 days, letting it sit wrapped in foil in a non-heated oven overnight.

They also smoked theirs a little longer than I did. It seems counterintuitive at first, but the longer you smoke it, the juicier it is.

Oh, and their ribs were better, too.

brisket_018

Is everything just better at Mom’s house or is it just that I have a lot to learn?

Maybe it’s a bit of both. But I do know I have SO much to learn. That’s the fun of it!

LeFoodDude, let us know your thoughts! Anybody else have some secrets to great barbecue???

Photos courtesy of:  my mama

Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Digg
  • Delicious
  • StumbleUpon
  • Email
  • Google Plus
  • RSS



Leave a Reply





Subscribe

Subscribe in a reader
(or) Subscribe via Email


About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

Steak Widget