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My favorite thing to smoke. A little Santa Maria rub and I smoke with Mesquite until IT of 130. I know a lot pull at 120-125 but I have found 130 is perfect for me. I wrap and let sit in cooler for 15-20 min and cut thin. Better then any fillet I have ever had.
I love mesquite wood. from AZ so all around me. Hickory is a great wood and gives u a lot of smoke flavor. The more I smoke the more I like the heavier woods.
Just did some tonight. A little sp&g and did mesquite wood at 250. Pulled off at 168 internal and let rest for 5-10 min. Awesome!!! It would be hard to go back to grilling them. Loved the flavor.
I trim fat but not all. The remainder I score. I smoke fat up and after 160 internal I wrap in pan. The fun part is trying diffrent ways and seeing what works for you.
I always throw on a few brats no matter what I am smoking. A few hours and done. I always use fresh not pre cooked but hell anything smoked is good so throw on the pre cooked ones if you got them. They take smoke well and any type of smoke works well.