Al, the flat and the cubed point looks great. I love burnt ends! My questions are: is it possible to get your recipe foe the beans? Then the sauce did you make that from scratch, or it is a jarred sauce that you doctor up and smoke? I've not done many briskets, and I think I now see why I've never been real happy with one I have smoked. I don't think I have ever left one on the grill long enough. I do butts for 18-20 hours at 210, and I would guess briskets take at least 12-15 hours. Do you cook the brisket direct or indirect? I am not sure I want the fat dripping into the coals, so what is your take on that? What do you use to "set it and forget it for overnight"? I have a BBQ Guru that I use and that has worked well for low and slow. I have a BBQ sauce that I like quite a lot and would share with anyone that would like to check it out. Thanks.
is it possible to get your recipe foe the beans? The bean recipe is: 1 can Bush's original beans with brown sugar, chopped onion, chopped jalapenos, dijon mustard, and if you want some chopped up pork. I really don't measure anything, but it's approximately 1/2 cu b.s., 1/2 lg. onion, 1/3 cu jal., 1 tbs mustard into 1- 28 oz can of beans.
did you make that from scratch, or it is a jarred sauce that you doctor up and smoke? The sauce is Jeff's & instead of simmering it on the stove I put it in the smoker for 3 or 4 hours, it takes on a nice smoky flavor.
Do you cook the brisket direct or indirect? I have a
Weber Smoky Mountain smoker. The charcoal grate is under the water pan. The brisket is on a grate above the water pan. So it would be indirect.
I am not sure I want the fat dripping into the coals, so what is your take on that? The fat never hits the coals, it lands in the water pan.
What do you use to "set it and forget it for overnight"? I fill the charcoal ring all the way full & the guru keeps it to temp all night long.
I have a BBQ sauce that I like quite a lot and would share with anyone that would like to check it out. I am always looking for new recipes, if you wouldn't mind, would you please either post your recipe or PM it to me. Thanks Al