Quote:
Originally Posted by cdcox
Very little of the cap. I wanted the smoke to penetrate the meat.
A little hickory, but mostly apple. This is the apple tree that Phil and FMB! cut down a couple years ago. I traded Phil a 12-pack of beer for some of it. I've only BBQ'd half-a-dozen times since then, so I still have some left. Really nice smoking wood.
|
That was a good investment of a 12 pack.
Did you spray or baste the brisket during cooking? Did it cook directly on the grate or in a foil pan? I ask because I've done that using a brisket with little fat.
Make sure to post after dinner, I want to hear the results.