My last topic was asking about butt rubs :D This morning, however, my dad asked if I could smoke two briskets for Sunday dinner. Me being the alpha male would never decline this offer. The two briskets weigh about 7 lbs each. They are currently setting out to defrost. I could use any advice such as fat side up or down and what the heck is Turbinado sugar ???? I know that all of you masters of the BS will chime in and help me pull this off.
Turbinado sugar is "sugar in the raw". It's not refined like white sugar. It's good stuff. Most markets carry it in the baking goods section. Check the recipe site for briskets. Lots of folks do them. I don't have time just now to give you much more. Sorry. :) Basically rub the night before and wrap then refrigerate overnight. Pull out and let it get to room temp. Fire the smoker up to 200 and start smoking fat side up for about 4 hours then let it cook for 6 - 8 hrs until it reaches 185 - 195 then FTC for a couple hours and serve. Have fun Okie
And he said he didn't have time. Ice, you must be a fast typer. He pretty much said it all.
Just finished with the rub, they are wrapped and in the fridge.
I know this is too late for this smoke, but you should check out this link:
http://www.virtualweberbullet.com/brisket2.html
Also click on the FOOD tab and that link will take you to a page that has a lot of useful information that you can use.