Typically it takes about 1 1/2 hours per pound to smoke a brisket.
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Mark Jeffcoat
- Male
- Charleston, SC
- United States
Mark Jeffcoat's Groups
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Beef Brisket
277 members
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It's All About The Smoke
260 members
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Texas
105 members
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Hardware Grills & Tools
117 members
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Pork
206 members
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Mark Jeffcoat's Page
Latest Activity
michael menard left a comment for Mark Jeffcoat"well mark i would let it thaw all the way then maronat in a sause for 24 hours then smoke it for 2 days"
Mark Jeffcoat posted a status"I am well versed in smoking it, the question was how long to thaw it before smoking it. Never had to thaw out a 20 pound brisket before."
Grill-Share left a comment for Mark Jeffcoat"Typically it takes about 1 1/2 hours per pound to smoke a brisket.
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Mark Jeffcoat commented on Mark Petro's group Beef Brisket"How long do I need to thaw a full 20 lb brisket before cooking. It is frozen and I want to cook it up for the opening day of college football next Saturday."
Mark Jeffcoat commented on Mark Petro's group Beef Brisket"Came home to Texas for a family reunion this weekend and gonna cook up a brisket for the family smoked in apple wood. My folks always use mesquite so they oughta really like this one tomorrow."
Mark Jeffcoat commented on Denise Blouin's group Pork"Hell, back when I was a poor young man, I went down and paid 8 bucks for a galvanized aluminum trashcan with a lid and used that for my smoker for years."
Mark Jeffcoat commented on Denise Blouin's group Pork"Got an old metal barrel? You got a smoker in a pinch. Plenty of plans on how to do it on the internet. Google is a beautiful thing:)"
Mark Jeffcoat replied to Gary R.'s discussion Stuffed pork tenderloin in the group Pork"I do those for tailgating with smoked Italian sausage instead of pork tenderloin. Man do the fans love it."
Mark Jeffcoat commented on Denise Blouin's group Pork"Oh, and here is how you get it ready to use:
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the…"
Mark Jeffcoat commented on Denise Blouin's group Pork"Try this one:
Ingredients
* 1 cup white vinegar
* 1 cup cider vinegar
* 1 tablespoon brown sugar
* 1 tablespoon cayenne pepper
* 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
* 1 teaspoon salt
* 1 teaspoon ground black pepper"
Profile Information
- Rate your grilling experience?
- Expert
- How long have you been grilling?
- 20 years
- What is your favorite thing to grill?
- pig
Mark Jeffcoat's Photos
Mark Jeffcoat's Videos
Comment Wall (3 comments)
- At 3:37pm on August 21, 2011, michael menard said…
- well mark i would let it thaw all the way then maronat in a sause for 24 hours then smoke it for 2 days
- At 12:54pm on August 20, 2011, Grill-Share said…
- At 11:43am on April 9, 2010,
Contributing GrillerEllis J. Gamble said… - Hello Mark! I'm glad to see someone else here on Griller Index from The Carolinas! Love the photos man!!!! I'm in the mountains(Boone, NC) for the a couple of days. We cooked breakfast on the grill this morning! Eggs! Grits! & Grilled Chicken Breast! WOW!
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