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Brisket:
From Price Chopper vacuum sealed.
Dry Rub:
None
Sauce:
2 c. Catsup
1 T. Seasoned Salt
1 T. Hot Curry
1 T. Paprika
1/2 t. Cinnamon
1/2 t. Mace
1/2 t. Black Pepper
3/4 t. Cayenne Pepper
1 t. Goya
1/2 c. White Wine Vinegar
1 T. Cumin
1 T. Honey
1 t. Louisana Habanero Sauce
1 t. Cholula
1/2 t. Liquid Smoke
1 T. Lemon Juice
1 t. Hot Dijon Mustard
1/4 t. Prepared Horseradish
1 t. Chicken Granules
1 t. Onion Salt
1 t. Garlic Powder
Equipment:
Char-Broil H20 Smoker (The Red One)
Kingsford regular charcoal
Outside Conditions:
High of 83°
Light wind
Cooking process:
7:45 AM: Charcoal lit
8:15 AM: Brisket in smoker
3:15 PM: I've been fighting it all day. I've used most of a twenty pound bag of charcoal, and have barely been able to keep the temperature at the bottom of the ideal area. I've put the last of the charcoal on, and will be removing the brisket to finish in the oven shortly.
Brisket:
From Price Chopper butcher
Dry Rub:
Leftover from Ribs
Sauce:
2 c. Catsup
1 T. Seasoned Salt
1 T. Hot Curry
1 T. Paprika
1/2 t. Cinnamon
1/2 t. Mace
1/2 t. Black Pepper
3/4 t. Cayenne Pepper
1 t. Goya
1/2 c. White Wine Vinegar
1 T. Cumin
1 T. Honey
1 t. Louisana Habanero Sauce
1 t. Cholula
1/2 t. Liquid Smoke
1 T. Lemon Juice
1 t. Hot Dijon Mustard
1/4 t. Prepared Horseradish
1 t. Chicken Granules
1 t. Onion Salt
1 t. Garlic Powder
Equipment:
Char-Broil H20 Smoker (The Red One)
Kingsford regular charcoal
New Braunfels Mesquite Wood Chunks
Outside Conditions:
High of 96°
Very little wind
Cooking process:
Charcoal lit at 9:00AM
Brisket in smoker at 10:00AM