Smoked Brisket (THICK bark)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smoketrailsteve

Smoke Blower
Original poster
May 22, 2017
100
86
Alberta, Canada

Smoked this baby in my electric smoker for 20 hours (no crutch) and it turned out pretty juicy. I used a full water pan to keep things moist for the whole smoke.

I used 3 tbsp. pepper, salt, paprika and crushed red peppers. The bark turned out super thick and spicy.
 
Last edited by a moderator:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky