quote:

Originally posted by FootbrakeJim:
I see a lot of good BBQ know-how in this discussion!
I celebrated my 62nd birthday, and smoked a 12 Lb brisket Saturday, in a traditional smoker / pit and it came out almost perfect. Room temp for 1 hour, rubbed with oil and 3 different dry rubs, then in the pit for 12 hours at 225-250*, using Pecan wood chunks from B&B. (Basically 8 inch long sections of 3 to 4 inch diameter Pecan logs, that are split in halves). I was mixing briquettes with the wood, out of fear of over-smoking it. Pulled it out at 4 hours, (meat 160*), wrapped it in 2 layers of parchment & 2 layers of foil, added a bit of apple juice for moisture and back on for another 8 hours. Pecan is so much milder of a smoke than Hickory or Mesquite, it really could have used a bit more/longer smoke. Pulled it out at 197*, left it wrapped, placed in an empty cooler for 2 hours, (to cool slowly and return the juices to the center of the meat-You can also do this in your oven at room temp). Trimmed it, separated Point & Flat halves, and sliced the flat about 1/4" thick. Had a great bark, and nice looking smoke ring, really tender and tasty. I cut the point half into Burnt Ends, (1 inch cubes), tossed them in a brown-sugar/molasses based sauce, (You can use KC Masterpiece Original or Sweet Baby Ray's in a pinch), then into a foil pan and back on the smoker for another hour to caramelize. That was like dessert after the sliced brisket dinner! Smoky Sweet Heaven!