basic smoking of brisket advice

[Lilred]

I marinade mine in a mixture of vinegar (yellow), worchestire sauce, onions (white), garlic, sweet whiskey (like jack daniels) and apples (green apples, qtrd) fer at least 12 hours. Take the brisket out and take the apples with it...ya'll would be suprised the difference an apple er 2 makes. Then, I take the wood I'm plannin to use along with some wood chips or peices. Dip the small chips in the marinade and let em soak fer bout 30 minutes. Put the chips over the bigger hotter wood on the bottom cause you only want the chips to smoulder and smoke, not burn.

No need to tenderize, the vinegar does that fer ya.
Another thing...fruit wood is a wonderful smokin wood. Apple, wild cherry, pear, walnut, chikipin and persimmon so forth & so on....sassafrass & black beech gives the meat alot of flavor too.


Caint say I've ever ate German tater salad but it does sound good. Fer a good tater salad, deviled eggs or pot of beans...I'll whoop ya so bad yer mama wont recognize ya...good lordy...I love eatin. I do like tryin new foods too...so that german tater salad might be next in the kitchen. That is if I ever git the cannin done...omg...every year I complain and swear I'd never look at a tomato again..and every year I plant em and complain some more...lol

And fer all you non-members of the Act Right Church, I will tell you now that you are sinnin beyond redemption iffin you eat biscuits out of the can. Dont worry, I have saved ya a spot at the church iffin ya need one