Cajun rubbed thighs with yellow mustard smoked for two hours under an apple cider vinegar pan. Smoked for 2 hours at 225°F. Finish on the grill with a blend of three name sauces. Dusted with sesame seed and chives. Topped with a homemade Bleu cheese and heavy cream, white wine sauce.
"Broke the smoker (model 1500) in with a nice 12 pounder using your 'Smoking The Perfect Brisket Video' and it turned out fantastic! After 8 hours the temp was hanging at around 168°F with my internal temp probe. I brought the temp up from 200°F to around 225°F on the dial and the internal temp picked up to 196°F over a 4 hour period. I was very pleased at how easy it was to maintain constant temp. My buddy (Jeff, an actual chef), was very happy with this test brisket (three helpings happy) based on your recipe and has asked me to smoke brisket for the County Fair Committee. I purchased the smoker since my small unit wasn't large enough to smoke over 150 lbs of brisket over a 3-4 day time frame."
Smoking The Perfect Brisket Video
by Scott Wallace
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