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| Texas Brisket all done! Nice and JUICY! |
It's Memorial Day! A wonderful day to honor our dear troops who have paid the ultimate price for our FREEDOMS! NEVER FORGET! Today we are having some friends over, and cooking up some Texas Brisket! Very easy, and VERY GREAT!! My boys help out by keeping the wood chips going! Keeping it SMOKIN'!!!
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| We put a layer of sliced onions down into lined pan before the brisket, to help the bottom from getting too dried out~ |
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| Salt and pepper entire brisket with Kosher, course salt and course cracked black pepper~ sometimes we add a bit of cajun spices (a SIN for Texas Brisket, so SHHHHhhhh~ :) |
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| All ready for the smoker-grill, cook with fat side up, so it naturally bastes the brisket~ |
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| SMOKIN'!! The neighborhood smells VERY, VERY good! |
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Halfway through cooking! Can't wait!
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10 pound brisket, cook at 200 degrees in smoking grill (apple and hickory wood chips do the job well!) COOK 1 hour per pound with lid shut. (so if you make an 8 pound brisket you would smoke 8 hours, 10 pound would be smoked 10 hours, etc...) DO NOT PUNCTURE! After the proper cooking time, take pan off of grill, and cover tightly with aluminum foil for 1 HOUR! After that, take brisket and transfer onto a platter and cut it across the grain into strips of meat about 1/2 inch thick~ Enjoy it's JUICY GREATNESS!! Texas doesn't get much better than this~ :)
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