Murray Wood: Who's hot... and who's not
Every Friday, Murray Wood takes a look back at the week's news and decides who's hot... and who's not. This week's list ...
Don’t be intimidated with smoking a brisket. It’s actually pretty simple. Get a nice trimmed brisket from your butcher or trim it yourself.
Slather entire brisket in yellow mustard, once slathered use you favorite rub and you’ve heard me say it before, cover ever nook and cranny of the
brisket with the rub seasoning.
Next day, get the smoker cranked up to 225 degrees.
Toss brisket on the smoker and let it smoke for at least 3hrs before even attempting opening the smoker. Usually I let brisket hit an internal temperature of 165 degrees.
Take brisket off and wrap in butcher paper or foil. Place wrapped brisket back on smoker and let it continue to cook until it hits an internal temp of
190.
Take brisket off and place the wrapped brisket in a cooler. It will continue to cook in cooler while also resting.
After about an hour in cooler, brisket is ready. Guess what, it’s EATIN TIME!!!
I’m Belton Johnson, join me Friday morning at 11:00 with Gormley for more tips from the Saskatchewan Cattleman’s Association.
