I think this was at one point the "Show off my BBQ/smoked meat" thread...
Always wanted to try
this method to smoke meat, had plenty of time during the after thanksgiving corona-cation. Brought home a roughly 8 lb brisket from the beef the parents raised and used
this recipe but added a little bit of local mesquite seasoning salt.
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Its the windier season here in corpus and a little cold in the morning, the engineering of my beautiful Traygar
™ Cardboard-line 5184 is impeccable but lightweight doesn't hold heat well. No matter, some high tech, auxiliary thermal retention weaves i had laying around got this bad boy up to temp in no time.
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After much of the day and a lengthy rest to reward my patience I wasn't disappointed.
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Sorry to all you Texas loving Texans, but this was better than anything I've had around these parts, if I do say so myself. All from a cardboard box...