Search results for query: *

I used a brisket rub and espresso rub it was ridiculously good

It came out really delicious for a first time! It was a 20 hour smoke and one hour rest

Yeah I didn't have the right butcher paper.. so should I wrap it back up it's dropped to 145 degrees?

I smoked the brisket to 150 and wrapped in aluminum because it stalled and then took wrap off at 180 I was gonna smoke to 190 but since I took aluminum off do I have smoke to 190 or just to tighten it up some to get a nice bark because the temp dropped without the aluminum foil

Well that's very helpful to know. Thanks!

That's a good ideaThanks! I've just seen ppl spray them with cherry juice or apple juice before wrapping and I was wondering what other things would work. I smoke on a Weber kettle still so I wouldn't be able to let the fat drip on the brisket

I'm finally gonna try smoking the king of beef this weekend and I have a good idea what im doing but I just can figure out what to spritz the beef with during the cook and before I wrap in butcher paper. Im going to use hickory chunks for flavor so I wanted to keep away from any fruity stuff...