Re: Smoke Water

---

• To: g*@hort.net
• Subject: Re: [CHAT] Smoke Water
• From: J* B* <s*@flash.net>
• Date: Mon, 19 Jul 2004 11:23:03 -0700 (PDT)
• In-reply-to: <B8402B5A-D989-11D8-8CA2-000A959AC6B4@rnet.com>

My husband smokes his brisket over a shallow pan with Coke in it.  Makes it really, really tender.


cathy carpenter <cathyc@rnet.com> wrote:
Coke????
Cathy
On Sunday, July 18, 2004, at 07:14 PM, Donna wrote:

> Another use is on a beef brisket- smear with it, add a can of coke,
> cover and cook on 275 oven for 6 hours.... awesome!
>
> Donna
>
>
>> Thanks, Kitty. This is interesting stuff. My source of smoke water is
>> "Wright's Concentrated All Natural Hickory Seasoning Liquid Smoke,"
> the
>> contents of which are hickory smoke and water. Bought it Albertson's
>> for a couple of dollars [3.5 fluid ounces]; use a couple of dashes of
>> it in an orange juice marinade for salmon [so why do we say "sam-in"
>> rather than "saul-mon"?] steaks.
>
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