unwilling to spend. 1  hardfisted, 2  ungenerous, 3  cheap, 4  niggardly, 5  closefisted, 6  meanspirited, 7  close, 8  generousness, 9  mingy, 10  selfish, 11  tight, 12  scrimy, 13  beggarly, 14  miserly, 15  penny-pinching, 16  tightfisted, 17  cheeseparing, 18  chinchy, 19  uncharitable, 20  parsimonious, 21  chintzy, 22  penurious, 23  grudging, 24  generosity, 25  near, 26  skinny, 27  mean. 28  charitable, 29  generous, 30  stinginess, 31  unselfish.nwilling to spend. 1  hardfisted, 2  ungenerous, 3  cheap, 4  niggardly, 5  closefisted, 6  meanspirited, 7  close, 8  generousness, 9  mingy, 10  selfish, 11  tight, 12  scrimy, 13  beggarly, 14  miserly, 15  penny-pinching, 16  tightfisted, 17  cheeseparing, 18  chinchy, 19  uncharitable, 20  parsimonious, 21  chintzy, 22  penurious, 23  grudging, 24  generosity, 25  near, 26  skinny, 27  mean. 28  charitable, 29  generous, 30  stinginess, 31  unselfish.
Smoking the Beef Brisket. Take the brisket out of the refrigerator one to two hours before you want to put it on the smoker. Place the brisket fat side up on the smoker. The fat will render while cooking-it basically melts and releases oils into the brisket to help keep it moist while cooking.
The brisket I'm doing for the instructable here is only about 4 pounds. I usually do an 8 lb brisket and so it is on the smoker for at least 8 hours. Sugar will turn into an almost hard candy shell over your brisket.Pepper burns and turns bitter when you cook it that long.Put a light coat of yellow mustard Put the brisket on fat side up.ime to maintain your smoker at correct temperature for at least an hour per pound of brisket. Note: I should explain that in several of the pictures there is a brisket at the top of the frame, and 2 pork spareribs at the bottom of the frame.