I had the smoker going for one of the last times this fall, I suppose. A pork roast, ribs, a brisket filled the top rack of my smoker. Apple and cherry wood chunks providing the smoke and Brother Kingsford, the heat. For some reason I didn't want to go through all the trouble of setting up multiple layers, which was my one big mistake.
This meant one cut of meat would be real close to the firebox. A pork roast can handle this but a brisket can't. The picture is me on Saturday morning, in all my barbecueing glory, burning a brisket and not realizing it. When I finally pulled it out, after about ten hours, I found myself scraping the thick black burnt animal flesh off one side, the way Mom used to scrape a piece of burnt toast. It didn't work. Most of it was dry and tough. A few sections were ok and what was salvagable was quickly consumed by oldest daughter and self, with the balance making it's way to her boyfriend's house, last I heard. If a cop stopped her on the way she could have been arrested for transporting a toxic substance without the required permits. I've been smoking for about ten years and this is the first time i've ever messed up a brisket. Didn't know it was possible.
On the up side the ribs were great and the pork roast as well. I guess in a way the brisket gave itself up for the benefit of its brethren in the smoker.
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