FatPride Times reader DS is going whole hog tonight with a double beef brisket smokeout. The small one is 3 pounds and the big one is a nice 8 pounder. They will be cooked for just less than 24 hours at 200 -250 degrees before they get pulled off the fire. DS says watching the temperature is the key to success. This cookout is done with mesquite wood and is a very smokey project. Im told that after app. 24 hours the meat will melt in your mouth, you have to let it cool or it will fall apart. DS will be showing us the final results tomorrow. Stay tuned.
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