cravingsugar.net is dedicated to helping people stop craving sugar, lose weight and get healthy by making wise choices with diet. This is the 2nd of 2 videos on how to smoke a Low Carb Brisket, prepared Texas style with a technique I use, Double-Cooking, to provide some of the tastiest Smoked Brisket you'll ever find. A fatty portion of the brisket called the Fat Cap is normally smoked and served as is. Its flavor, however, when smoked just once isn't that good because of the excess fat. I toss this part of the brisket back into the smoker for a second complete smoke/cook to render the excess fat, producing spicy and tender "burnt ends" that are a real treat. The recipe is simple, 1) calculate the cook time as 1.25 * the weight of the brisket in pounds; 2) coat the brisket with dry rub; 3) cook or smoke for the cook time; 4) remove the flat and put the fat cap back in to cook or smoke for another cook time; 5) then you are done. If you have comments please leave them on the original post for this video: bit.ly This is a U COMMENT I FOLLOW blog to encourage your comments. ...Joe Lindley...
http://www.youtube.com/watch?v=c0k1p7XE4Kc&hl=en
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