Ignoramus7328 wrote:
> In article >, Martin Golding wrote:
>
>>On Tue, 13 Jul 2004 03:34:15 +0000, Ignoramus32482 wrote:
>>
>>>I smoked a beef brisket last weekend. Bought a big one in vacuum
>>>packaging, with layer of fat. Applied my own smoking rub, and smoked
>>>for 17 hours.
>>
>>I'm way too lazy to get up 17 hours before dinner. I've found a Trick.
>
>
> For me, it is not easy. I start up the grill at 5pm on Friday, keep
> adding wood chunks, and remove brisket at say 10 am on Saturday.
>
>
>>After the first six hours, the smoke is in as far as it's going to go,
>>and you're just cooking. So, at six hours, I pull the brisket or butt,
>>wrap in foil and freeze, and throw on a heap of ribs for dinner (ribs
>>are done in about four hours). When we feel like barbecue, we throw a
>>lump of meat in the oven at 250 or in a crockpot for about ten hours.
>>We don't have to get up early, we have yummy slow cooked ribs for
>>dinner (and the herd of poodles hoards the bones), and get a freezer
>>full of lovely smoked meat that we can even haul over and finish at
>>smoker-deprived friends.
>
>
> I will take note of the crockpot suggestion.
>
> I am a big fan of crockpotting, for cooking cheap beef. Cheap meat has
> a good flavor.
>
> i


Try using an electric roaster and you'll never go back to a crockpot.

Bob