June 1st, 2009

Beef Brisket, Part Deux

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.



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.


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