its funny how sweet smelling smoke draws a crowd.
Yesterday I cooked for the neighbors, Ribs and Chicken The only thing I managed to get a picture of
was one rack of Spares Sorry, I smoked 3 Baby backs, one spare and three chickens
Good idea my friend. Are ya making cornbread too? B
Couple of questions, if you don't mind. What type of wood did you use? What was the IT when you wrapped it, and what was the temp when you pulled it for good? I am really wanting to do a brisket, but have not made the leap yet.
I use Pecan most all the time
I smoked it for 6 hours before I wrapped didn't check the IT
I'm not sure what the IT was when I pulled it off the smoker somewhere between 200º and 205º That would be the ideal temps
Sorry I didn't take temps throughout the smoke, I have smoked so many Briskets over the years I never check temps. But I understand for new members I should have posted temps.
When I started smoking over 40 years ago there was Not Any of this technology or information available. I learned by talking to Pit Masters and Old timers who had been smoking for years and a lot of trial and error. I never used or owned an instant read temp gauge till about 10 years ago. The only thing I check IT on is Poultry.
As far as A Brisket Jump in, ITS NOT HARD the only temp you need to worry about if the Finishing temp,