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MeMelYup wrote:The title is misleading. It sounded like you were going to roll it, light it and take a few puffs. Possibly inhale some of the aroma.

RottenApple wrote:

The Annoyed Man wrote:The old boy who used to cut my hair is an old goat from Louisiana with a nose like a cherry tomato. I haven't tried this yet, but this is how he said he did his, and claimed that his was world famous all over his little corner of Possum Kingdom Lake.....

He started with a crawfish boil with those commercial packets of spices you can get, because you have to have something to eat to temper the beers while you're smoking the meat. After he had strained all the contents of the crawdaddy boil out of the spicy water, he then put the whole brisket into it to brine for a while. After brining in the hot crawfish water, it would have cooked just a little bit, and he then took it out, patted on a light rub (never gave me the recipe) and smoked it.

I've been wanting to try that for a while now.

Sounds interesting. Except for the crawfish part. They aren't kosher. So I did some checking and here's the typical spices used in those crawfish spice packets. I might try it using just the spices and skip the crawfish.

4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves
Salt and cayenne pepper (or liquid hot sauce) to taste