Re: Smoking brisket in California
- From: Tutall <tutall@xxxxxxxxxxx>
- Date: Thu, 26 Jun 2008 20:46:03 -0700 (PDT)
On Jun 26, 5:43 pm, "Spud" <s...@xxxxxxxxxxx> wrote:
in messagenews:c9c864pv93kv7lsee4f981qj0lkqh1u5ug@xxxxxxxxxx
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
Sounds like there's a couple of guys here within spittin distance of
Fresno.
30 minutes north of San Jose here.
My workplace is less than a 1/2 mile from what's being called the San
Bruno Mtn. fire, but it's in Brisbane. It wasn't all that much really,
grass and brush mostly on a otherwise barren hill face.
.
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