Smoking brisket?
Good question, I do it all the time. I didnt think it was nessesary to spend 150.00 for something I would use 2 times. I also have run many a restaurant and we did it without that equipment.. Here you go…. If you have a gas grill make sure you have a full tank of gas. Go to Wal Mart and buy (cheap) hickory chips (I am not all about the mesquete) also get heavy duty foil and a cheap oven thermometer. the night before you cook the brisket get a plastic bucket and put water in it and 1/2 the bag of chips, weigh the chips down with a plate so they stays submerged. This water logs the chips so they dont burn fast they “smoke”. Dry rub your roast if you want it spicy, I use chili powder, lots of cumin, red cyanne pepper. garlic granuels and a little corse salt all mixed up together in a bowl so you can lay it on thick. Also I want the roast tender so I soak it over night in a bag or pan in apple cider vinager, sounds crazy but it breaks the toughness in the meat and the apple sweet flavor
