Committed a Big BBQ Sin

It's an art,not a science.

Adjust where you have to.

I think that on certain things and at certain times the microwave and the smoker work well together. Kind of like old and new technology.

I use mine a fair amount especially when reheating, but I have learned that it is better to put it in at a lower setting and cook it longer than to cook on high for a short period of time.

I doubt that by confessing that you have done this, that they will ban you from the forum, but the others will have to decide your fate.

Hope it turned out okay anyway.

You know I think on SOME forums, they'd be roasting you about now or at least banning you from future efforts, but we're the friendly forum and we try to forgive occasional lapses.

Now, if you try to make a Brisket Flat like Emeril did on FoodTV the other night, smoking on a stove to an internal of 140....then we'd have talk.

Hey, it is an Art not Science and if it works, that's okay.

Just don't make a habit of it

Was that an offset microwave? or direct heat microwave? How much wood did you use? Chunk or whole logs?

You left out the most important part - how was it?

Maybe a better option would have been to cut it into parts and broil it.

Smokin,
I stayed up to watch that piece of work by our buddy Emeril, That, in my opinion is the sorriest excuse I have ever seen for que.. I was hoping that no one saw that...

Now the man can cook a lot of things, but I'm going to have to call him out on Q. I appreciate the concept of the stove top smoker, but cooking a Flat and then to 140, well, you judge for yourself.

Emerils Texas Style Brisket

And you want to hear something funny. A reliable source tells me he has CS's in his Restaurants.
Smokin'

Come on guys Emeril only has an hour to make the stuff, heck our smokers are barely gettin started at an hour. The big thing I always noticed was the amount of smoke rising to the roof, if I had this much in my house I'd have to open all the windows and then explain to the firemen what I was doing, when they showed up, and they would no doubt what a taste or two. That little stovetop smoker can only hold so much.

Cool they didn't delete my account. It tasted pretty good. I ate the rest for dinner.

Looks like you slipped through the cracks this time HHS. I've finished things in the oven before as much as I hate to do it, but sometimes family and friends call. If its 9:30 at night and the butt is at 165, something drastic needs to take place.

I agree it would be hard to smoke a brisket on a 1 hour show but Emeril has shown over and over again that he really doesn't have a clue about real BBQ. The contest winners he chose a while back were ridiculous. I have eaten at both of his restaurants in Las Vegas and I was impressed by them (but I can recommend better) but I pray he never opens a BBQ style restaurant. The damage he could do to real BBQ...