Recent content by olerockytop

I'm also about to take my first shot at a brisket this weekend and had a few questions.  Before foiling, should I be spraying the brisket with some kind of mixture on a regular basis? Any suggestions on what to use for a mop sauce for when I do foil it? I did a pork shoulder last week...

Yeah I was happy with how it turned out. I smoked at 235 for the first 12 hours and then after foiling I finished it in the oven at 250 as suggested in the post.

Haven't tried it yet. It finally hit 205 about 5 am this morning, some 19 hours later. I pulled it out and set it to rest and am about to go pull it now. I knew it was going to take a while but didn't expect that long.

Hey all, I just got my first smoker, an electric masterbuilt, the other day and today I decided to put it to use. I got an 10 pound pork shoulder roast, followed the directions on here under the basic pulled pork sticky and all is going well. It took several hours but it made its way up to 165...