brisketboy, I'm staying indoors until mid-October! However, your brisket will do great in your electric smoker. I like to do mine with a few chunks of post oak
(ala Louie Mueller) soaked for at least 8 hours so they smoke rather than burn.
Also, dump a large bottle of Dr. Pepper
in your water bowl along with some Worcestershire sauce and liquid hickory smoke. And then remember, low and slow....... I'm going to an indoor
rib party this weekend. The host has ordered ribs from four different places in Dallas. Stay cool, my friend. Have a Shiner and a great Texas sized weekend.
post edited by Twinwillow - 2011/09/01 10:37:13