Glorified Pot Roast

Discussion in 'Roll Call' started by wolfegange, Oct 26, 2014.

  1. wolfegange

    wolfegange Newbie

    Well, I pulled my brisket off the smoker around 2 this morning(I'm a night shift person and it's my day off) and I wasn't impressed . It cooked wonderfully and was juicy and tender but..... It was my first brisket and against my better judgment I listened to everyone about how to do it. "They " said brine it and wrap it. Ugh . Now I have this lump of meat with no smoke flavor at all. It was a waste of wild cherry and apple. Next time I'll put a rub on it and leave it uncovered and mop it so it gets a nice bark and then wrap it and let it finish. The only good thing about this fiasco is I can use the meat in Brunswick Stew.
     
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David

    PS [​IMG]
     
  3. [​IMG]   Good morning and welcome to the forum, from a cloudy and Cold  day in East Texas. Lots of great people with tons of                    information on just about  everything 

                Gary
     

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