Quote:
Originally Posted by SStockDart
It's 4th of July and most of us are safely staying home. I lived in Texas for 18 years and the best remembrance is how to smoke brisket.
We all have preferences when it comes to BBQ and smoking.......most of that preference is relative to the beer we drink. (Burp).
I am curious what you do with your Smoked Brisket.
I am using citrus (lemon) wood on this one. In Texas I would always use pecan wood. I have and have had mesquite in Texas and now in Arizona. But I found mesquite too harsh. Spritz with apple vinegar to get a good bark (crust). About 10-12 hours (12 pack) to get it done. What do you do?
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I like your timer 12 pack o thirty