Recent content by dscofever

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  1. dscofever

    Brisket question

    Haven't tried it, but some guys wrap in red butcher paper. Apparently it gives you the full bark and the benefits of wrapping in foil
  2. dscofever

    Brisket question

    I've done two Briskets now and I did one with no wrapping and smoked for like 18-19 hours (it took forever).  I wasn't too pleased with the turn out. The other one I did, I cooked like this: injected right before putting on the smoker with beef broth, butter and a Brisket Rub rubbed all over...
  3. dscofever

    Brisket novice needing tips

    Ok, it took 19 hours and I wasn't too impressed. Turned up too dry. I'll be wrapping it next time. It was still good, but I prefer less hard bark and more moist meat.
  4. dscofever

    Brisket novice needing tips

    About to hit 12 hours. 166 internal temp flat, 175 IT point
  5. Brisket novice needing tips

    Brisket novice needing tips

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  7. dscofever

    Brisket novice needing tips

    Just put it on the smoker...I can't wait for dinner tomorrow night...
  8. dscofever

    Brisket novice needing tips

    I did my first one a couple of weeks ago and LOVED it.  I watched a youtube video on how a guy does it and modified it a little.  Here's how I did it: Rubbed it with John Henry Brisket Rub 4 hours at 275 spritzing with beef broth and putting butter on it every 1/2 hour. Wrapped it in foil and...
  9. dscofever

    Need a non apple butt injection

    Ok, the apple was way WAY better. Best pulled pork I've ever had!
  10. dscofever

    Need a non apple butt injection

    Ok, here comes the taste test for me. I'm doing 2 butts tomorrow night. One with the grape jelly for the family and one with apple juice. Rubbed and injected both tonight (wrapped in Saran Wrap), going on in 24 hours to be ready for kickoff on Sunday. I'll let you know how it comes out. I...
  11. dscofever

    Thank you

    I don't think I ever posted in this thread. From southern California and in my early 40's I wanted to say thank you to everyone that's helped me out so far.  I appreciate it.  Seems like this is a great forum with even better people.  I keep trying new things and I appreciate all of the help...
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  13. dscofever

    What's your occupation?

    Electrician since I was 19 years old.  Now I'm 43
  14. Need a non apple butt injection

    Need a non apple butt injection

  15. dscofever

    Need a non apple butt injection

    Grape jelly mixture was great!  The only issue is that I didn't inject enough into the pork butt.  I could tell when I was eating a piece with the injection and when I missed it.  The pieces without were a little dry and when I got near the injection, moist and AWESOME! I tried a John Henry rub...
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