Question For Bar-B-Quers

Do any of you have Bar-B-Q smoker, the type with the fire box off to the
side of a tower where the meat goes? If so, have you ever smoked a
brisket from scratch? I tried one the other day/night until I finally
fell asleep about 4 AM and didn't hear my alarm go off to get me up so I
could add more charcoal. Good thing I guess, as when I took it out the
next morning it was cooked quite well. And very well smoked according to
my son (to whom I gave the brisket along with potato salad and brown
beans). He said it all turned out great. I figure I had smoked it about
ten hours but wonder if I could get just as good results in less time. I
hate to think of staying up all night to cook. I used an entire large
bag of charcoal in cooking it. My son said it was very nice and tender
and had a good smoky taste. Any hints or suggestions. Thanks

**Dalin**...

Geeeee...smoker? fire box? tower????? Don'tcha just light a pile
of charcoal and throw the meat on?

Lou...

Arch did it the traditional way. You method is called "grilling". There are
entire books on both subjects.

**Dalin**...

I know Lou. I was teasing Arch. :-)

Dalin

Lou...

Did you hear the whooshing noise??

Sue...

Ya need to talk to JD. He has the BBQ Bible! In fact...he may have
written it.
sue

JD Cooper...

In fact, I do this stuff all the time. Real "BBQ" is a slow cooking
process that makes tuff cuts like briskets tender. Cooking a steak on a
ot fire in a few minutes is *not* BBQ. The entire process involves
making tuff and otherwise inedible meats eatable. That is how BBQ came
to be. When I do briskets (or any other tuff meats) I do it on a pit as
you described and it may take all night to get it done... perhaps some
12 and more hours. That is how the brisket gets tender.