While not exactly like I cook a brisket, it's always nice to gain a little knowledge of cooking on a FEC..... link
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Sugar......Hmm.....
Thought the same.
Don't knock it till you try it. Besides it's only sprinkled on lightly. May want to try it on the corner of your next brisket just to know what it's about.
I heard it was just folks from TX that didn't use sugar at comps>
Personally,I like Stuart's brisket story ,back when he ,Smokin',and I were cookin' packers on CS 160s.
Stuart told this story on himself,about the first,or second CS cooking class.
They were having a meeting at the plant the next morning,so Stuart loaded up a 160 with a couple packers ,set it for all night and went home.
The next morning he parked by an overhead door and proceeded to walk into the plant.A lovely aroma and a river of liquid came running down the elevation to meet Stuart.
Whoops,he forgot the drip pan under the 160 when he fired it up for the night.At least I'm not the only one.
Personally,I like Stuart's brisket story ,back when he ,Smokin',and I were cookin' packers on CS 160s.
Stuart told this story on himself,about the first,or second CS cooking class.
They were having a meeting at the plant the next morning,so Stuart loaded up a 160 with a couple packers ,set it for all night and went home.
The next morning he parked by an overhead door and proceeded to walk into the plant.A lovely aroma and a river of liquid came running down the elevation to meet Stuart.
Whoops,he forgot the drip pan under the 160 when he fired it up for the night.At least I'm not the only one.
A couple packers will produce a bit of drippings. No frets Stuart. We all have our foo pahs. 