Recent content by morris stevens
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To brine or not to brine a brisket?
As a Texan who's been smoking briskets for 20 years, I would have to agree. Right wood (mesquite + pecan), right temp (225-275 degrees (roughly)), right time (6 hours is what I do), indirect heat, some wet (water soaked) wood, some dry wood, salt, pepper, garlic. Wrap it tightly in foil and heat...- morris stevens
- Post #16
- Forum: Beef
