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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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Old 12-16-2010, 07:53 PM
meaux fishing's Avatar
meaux fishing meaux fishing is offline
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Quote:
Originally Posted by eman View Post
I've never smoked on a egg?
Go to smf and ask There's a few there that use em
It is a pit isn't it? not a smoker.
When i use my pit for small smokes i just keep the temps at my set range and put a good hand full of chips in a heavy duty foil packet and lay them next to the coals so they will smoke.
There is a school of thought that does high temp brisket smokes .
325° to 350° vs 225°- 230° for low and slow smoking. cuts the time by over half.
You still smoke to 165° then wrap in heavy foil w/ a lil broth or beer and back on the pit till 190° if you want to slice it or 205° if you want to pull it. Don't forget the burnt ends!!!
low and slow sounds way better to me...
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