On Mon, 04 May 2015 15:54:18 -0600, "W. Lohman" > wrote:

>
>
>Now here's a little smoke ringed beauty to fixate on, so ya'll have some
>fun:
>
>http://www.foodnetwork.com/recipes/o...at-recipe.html
>
>Total Time:
>7 hr 30 min
>Prep:
>30 min
>Inactive:
>1 hr
>Cook:
>6 hr
>
>
>When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood
>chips over the coals, close the grate, put the brisket on the grill and
>close the lid.
>
>Maintain a 200 to 225 degree F cooking temperature inside the grill,
>adding coals every 2 hours or as necessary. Add wood chips and spray the
>brisket with apple juice every time you add new coals. Try not to lift
>the lid of the grill at any other time.
>
>When the brisket reaches an internal temperature of 165 to 170 degrees F
>on an instant read meat thermometer (after about 4 to 5 hours), remove
>it from the grill and double wrap in aluminum foil to keep the juices
>from leaking out. Return the brisket to the grill (or smoker) The
>brisket is finished cooking when it is very tender and reaches an
>internal temperature of 190 degrees F, about another 1 to 2 hours. Let
>rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the
>side.
>
>Recipe courtesy Jeff Stehney, Oklahoma Joe's BBQ
>
>Read more at:
>http://www.foodnetwork.com/recipes/o...ml?oc=linkback

I really don't like southern style red neck brisket, I much prefer
kosher deli style braised brisket, with a contractor's wheelbarrow
full of kasha varnishkas.