"Martin Golding" > wrote in message
news
>
> 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.
> 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.
>

We'll have to give this a try. We smoked a couple of pork butts last
weekend and it took forever. In the past, my husband hadn't paid attention
to the temp in the Brinkman, so the meat was done a lot faster (but wasn't
properly tender). This time, he used the thermometer and kept the temp at
about 240, and it took about 14 hours. (Not all of that time was in the
smoker...after about 11 hours, he put it on the gas grill over indirect low
heat...and then after he gave up and went to bed, I finished it in a 250F
oven).

Looking forward to trying this method...thanks!

Chris