Fired up the smoker again this weekend

When I say fired, I mean it - not plugged in. Felt guilty leaving it alone the past couple of weekends. Not like me at all. Brisket once again. Since it's just Ann and I, we do just half briskets at a time now. This one is stuffed and seasoned ready to go:

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Poured the smoke to it for a few hours, cooked at a very low temp as always:

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That will work nicely. By the way, for those in the area, Russell's in Arnaudville has briskets on sale on occasion, $2.59/lb. Us country folks get their fliers in the mail. Ann has gone there to buy their Sanderson Farms chickens dirt cheap to make her own dog food. Ernie likes that a lot.

Whole chickens 0.55/lb. :) Got 8 of those a couple weekends ago and put them in the freezer.

BOY...there's a few delicious sammiges in that pan....years ago I had a smoker and was grilling some meat....had plenty fired up charcoal left so I took a whole frozen chicken out of the freezer, put it on and forgot about it.....right before bedtime, I remembered it and went to check on it.....turned out to be the best chicken I had ever smoked....tender & juicy....

How do you split the brisket in half? Lengthwise?

Man, that looks good....

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Originally Posted by bassadict69

How do you split the brisket in half? Lengthwise?

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Yes, lengthwise. As you probably know, whole briskets have a different texture on one end versus the other. Also, makes it easier to stuff (at least to me). The important thing though is to cut all slices across the grain as you can probably see with the slices I cut in the picture. Good question.

What I need with that is some of Hemphill's BBQ sauce (at Toledo Bend). Charlie there refuses to tell me how he makes it, have tried on several occasions. He says it's been passed down through the generations in Texas. I have tried and tried, can't match it. What I mix together works though.

Meanwhile, Ann pulled one of the chickens she bought out of the freezer. Into a large pot with green beans, carrots, etc. for a dog food mix. Ernie is supervising.

Do you mind if I ask what you season your brisket with. I've been wanting to try smoking one for a while and have all the kids coming home the end of the month. I'll bet this would go great with the baby backs I'm planning on making.

What is Ernie going to have for dessert ?

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Originally Posted by spartannation

Do you mind if I ask what you season your brisket with. I've been wanting to try smoking one for a while and have all the kids coming home the end of the month. I'll bet this would go great with the baby backs I'm planning on making.

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Not at all ask away. Stuffing is fresh onions, garlic, cilantro, bell peppers, and jalapenos. Cut fresh and placed in a bowl mixed with some Worchester sauce, then stuff. BBQ rub is brown sugar, black pepper, paprika, salt, garlic powder, onion powder, cayenne pepper, and chili powder. Let me know if you have any more questions.

Ann bought some fresh avocados today. Love those, can eat them like candy. Have tried and tried to grow them. Ya'll aren't living right until you sit down with my brisket along fresh avocados, cucumbers, and tomatoes.

Well I licked the screen but I don't think that taste as good as it would in person! I think you need to bring one of these to Toledo Bend next year!

Halfing it like that, do you still get burnt ends off both halves?

No, sure don't. I don't allow the smoker to get that hot. That's why it takes a while to do something like this.

By burnt ends, I mean the tips...Normally with a brisket, you cut off the tip, cube it up and cook a couple more hours then throw a little sauce on it! MELT IN YOUR MOUTH!

Well, Mr. Randy, as usual you got my mouth watering so bad it's running down my chin and dripping on my shirt. Got to go get me a bib, I guess, before I read any more of your smoker posts. LOL. Loooooooooookkkkks goooooooodddddddd!

I loooove brisket. Here's a pic of mine off the Big Green Egg.
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Excellent! Very well done Dapet.

Looks yummy to me. I also love brisket.
"gene"