growing up with lots of food culture I have always tried to come up with something new and tasty to make for the holidays.
this year its a smoke Beef brisket. I setup shop tonight around 10 and had the smoker ready for the meat by midnight.
![](http://i654.photobucket.com/albums/uu268/md323/utf-8BSU1HMDAxMDktMjAxMDExMjUtMDI0NC5qcGc.jpg)
I will be smoking this side of beef till 12 noon, and during that time i will monitor the smoker and keep it at a consistent 120 degrees all the way up till the last hour. i also have a basting sauce whipped up that i apply once an hour.
![](http://i654.photobucket.com/albums/uu268/md323/utf-8BSU1HMDAxMTAtMjAxMDExMjUtMDI0NC5qcGc.jpg)
instead of charcoal I use hardwood soaked in water overnight to promote slow burning, low and slow is the way to go with beef.
this year its a smoke Beef brisket. I setup shop tonight around 10 and had the smoker ready for the meat by midnight.
![](http://i654.photobucket.com/albums/uu268/md323/utf-8BSU1HMDAxMDktMjAxMDExMjUtMDI0NC5qcGc.jpg)
I will be smoking this side of beef till 12 noon, and during that time i will monitor the smoker and keep it at a consistent 120 degrees all the way up till the last hour. i also have a basting sauce whipped up that i apply once an hour.
![](http://i654.photobucket.com/albums/uu268/md323/utf-8BSU1HMDAxMTAtMjAxMDExMjUtMDI0NC5qcGc.jpg)
instead of charcoal I use hardwood soaked in water overnight to promote slow burning, low and slow is the way to go with beef.
![](http://i654.photobucket.com/albums/uu268/md323/utf-8BSU1HMDAxMTEtMjAxMDExMjUtMDI0NC5qcGc.jpg)
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