Re: Smoking brisket in California

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OK, I'm in the Central Valley of California. The whole freakin' state
is afire, and the smoke here is INTENSE (although not as bad as other
places in the foothills and Coast Ranges). It's so bad you can taste
it, and feel the grit on your lips if you spend any time breathing
outside.

I'm bbq'ing 3 BIG briskets for the swim meet on Saturday (if it's not
cancelled for the smoke). I'm thinking of just setting the meat out
in the smoke for a few hours, and then microwaving it.

Anybody tried this?

-Zz

Zz,


I live in Fresno. I've had good luck with leaving whole split chickens out
on top my gray dumpster with the black lid during the forest fires.

About 8 hours at 104 degrees and the meat is "falling off the bones." And
it has a good smoke ring too! I'd probably go two days with a brisket.

Hope this helps, Spud


.

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