G loves to smoke salmon. I love his smoked salmon. For years and years, that’s all he smoked. And then, we saw a show about Franklin Bar-B-Que in Austin, Texas and he became possessed to smoke the best pork and beef. We bought new smokers, cookbooks for days, spices neither one of us had ever used before. And then came the experimentation. While there are recipes for the different types of meat, how you do it to your taste buds is the ultimate quest.
G buys a big brisket and puts it in the freezer. When he’s ready to start smoking, he pulls it out and cuts off a chunk. If you don’t have a band saw, this could be difficult and I would recommend cutting before freezing. Next you will need to thaw the brisket for a day or 2. G trims the fat to approximately 1/4 inch and removes the silver skin. He brings it to room temperature. He mixes salt and pepper in equal parts and rubs it into the brisket on all sides. He marinates the meat for approximately 1 to 2 hours before smoking. He uses a Masterbuilt Electric Smoker and smokes the meat for 4 to 6 hours at 225 to 250 degrees.
When it reaches the desired color, he wraps it in butcher paper. He returns it to the smoker and places it fat side on top and smokes it for an additional six plus hours until the internal temperature reaches 200 to 205 degrees. This should take an additional 6 to 9 hours.
G and the boys love smoked meat. I can’t in all honesty agree with them. Even though he’s not smoking it quite as intensely now, it still tastes way too acrid for me. One thing I will say, it makes a good French Dip sandwich.
* From the Recipe Box:
I would suggest reading Sean Brock’s book on smoked meat or the Franklin Barbecue: A Meat-Smoking Manifesto. G has gotten incredible lessons from both sources.
and remember: This is what Stephen Chbosky said in The Perks of Being a Wallflower: Things change. And friends leave. Life doesn’t stop for anybody. Keep the faith out there and be strong. Big Kiss, Lynn