Chris and Bob Neidecker wrote:
> "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

Why does this remind me of the time my brother smoked the Thanksgiving
turkey? He'd been out partying until 3 AM and had to get up at the crack of
dawn to fire up the smoker. Happened to be the coldest night/day on record
and the coals wouldn't stay lit. All he wanted to do was go back to bed but
he kept having to tend the smoker. I was laughing at him the entire time.
That'll teach ya!

Jill