Was bold enough to try a new method on the Wrangker yesterday. I've only done about 6 cooks on the Wrangler so new makes me nervous!
Started with a 13 lb brisket. Marinated in Dr. pepper overnight. That's new!
Smokes at 250 without my wood/charcoal basket. That's new.t
Used only oak splits to cook. That new, usually mix lump and splits.
Wrapped at 165 with butcher paper rather than foil. That's new.
Fire was easier to manage than I expected.
Got a nicer bark with paper.
The end product was great. Forgot to make a pic of the sliced meat but it was moist, tender and pulled apart just like Franklins!
That looks great Toad! It is hard to beat a good brisket.
How long did it take you to smoke it at 250*? Did it stall, or go on through?
Also, have fun with those beef ribs. I think you'll be surprised how easy they are, for how great they turn out.
This is what I did last weekend, a rack of beef chuck ribs, a rack of beef plate ribs, and then spatchcocked turkey breast for the ladies who were watching their figures and didn't want to eat beef. LOL!
That looks real nice. Haven't taken a stab at the brisket yet. I always see some with just the flat and held off. Guess I should just get those and not keep my hopes up for the whole thing.
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