On 5/4/2015 7:16 PM, Brooklyn1 wrote:
> 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.
>
>
Here's a clue - they're ALL good.

No lie.

And any brisket smoked over apple wood (my fave) is going to be the best.

Book it.