Smoking Brisket

[GrillingNetwork]

Here is another shot a doing a video

[Fire it up]

Damn that brisket looked nice and tasty!

[Slanted88]

Man I appreciate ya & Vid! I just think ya need to cut the vid time down....don't get me wrong....I needed to go get a Natty half way!

[low n slow83]

Cedar?

[tadowdaddy]

In my opinion, first he took too much fat off that brisket. It'll dry out for sure IMO. Second.... Cedar, while fine for a short cook with Salmon because when cooking with planks and cooking quickly, the oils in the wood come to surface and impact flavor, smoking with it is toxic. I've been told that people have used it, ate the food, and that cedar can cause problems like red welts on skin and your throat swelling shut. It should NEVER be used for smoke. If you want to potentially get sick, go ahead, but I'll stay away.

[crusty ol salt]

scratchin my head tryin to figure out - 1275 views? wtfunk?

[Richtee]

All about your videos.. hmm.

Double secret probation.

[TATONKA3A2]

There was no juice when slicing the brisket... that seems odd. Good video but there is a lot of things we do different.

[Wingman]

One thing to consider is marbling. If the meat is well marbled, then you won't need as much fat on the outside, also if you inject, this also helps provide for additional moisture. Would I use cedar? No... I would have used Orange wood or Peach but thats just me. Some folks will trim and some won't. I have done it both ways. If I trim most of the fat off I inject. Just my opinion.

for the effort Allen!