March 6, 2010 by jCross

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06-MAR-2010	Ginny

March 6, 2010

100306_011P.jpg

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.

Canon Powershot G11
1/60s f/5.6 at 10.8mm iso400 full exif

other sizes: small medium original auto

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jCross		07-Mar-2010 22:49
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?

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March 6, 2010

100306_011P.jpg

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.

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.