For the last 2 weeks with my new stainless smokin tex(yall dont bang me too bad)
I have done a pork butt and quite a few slabs of pork spareribs and baby back pork ribs also.All turned out great and the best I ever done.But early tonite I put on my first brisket!Took it out of the cryovac pkg and rinsed and rubbed it under warm water,laid it out and sprinkled it heavily with Tony Chacheres Herbs and more seasoning and went straight to the cooker oven with it.Its weight was 5 and a half pounds.I let it smoke-cook at 225 degrees start time at 6pm and at 1am took it out and placed on foil and doused with apple-cider vinegar and wrapped and put back in till 330 am on 225 degrees.I just had to have some!! That is the best brisket I ever tasted in my life!!Letting it finish cooling down in the foil now before finishing slicing it and placing in the fridge till around lunch time for a short reheat in the foil and juices and then pig out for sure!!Hope yall dont mind me using the Smokin Tex and bragging a little bit,but it does quite well I think.But I am sure trying this recipe in a Smokette would prove the same results!Thanks for a great forum here guys!Best of "Q" to yall always!
BillyQ