"vex" > wrote in message
...
>I put a brisket on yesterday, without any sort of rub at all. I think it
>was in the smoker for about 4 hours, then I put it in the oven at 225-250
>for another 4 hours or so. It came out pretty nice, but the flat needed
>more time than I was willing to give. I didn't miss having rub on there one
>bit. I was curious as to how it would turn out, and it was fine!
>
> While the brisket was in the smoker, I put together some bacon explosions
> and threw them in when I put the brisket in the oven:
>
> http://picasaweb.google.com/vexicon/...eat=directlink
> -- --Brett
Thats great, glad you found this fact out. I will apply seasoning and
marinade but sometimes I feel we can go too far from what the basic meat
taste is. You didn't say how long or if you let the meat rest before
cutting. I have found that I prefer to wrap in foil and keep in a igloo
until the next day for the juiciest most tender and most flavorful meat.
piedmont