Twelve hours after the process was started, the smoked brisket comes off the grill. Here is the recipe I used:
http://www.seriouseats.com/recipes/2009/05/adam-perry-lang-serious-barbecue-beef-brisket-recipe.html
It was really good and tender.
Put the smoke box over the hot deflector and make sure the meat is not over the hot one. At least when you are going to smoke something for a long time.
rob
07-Mar-2010 22:45
now your grill looks like a grill. Nice and black. What did you learn about your grill that you will do next time?
