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First smoke.... Brisket flat
Would I get the same result or better if I take the meat at the stalling point from the smoker and put in my oven at 240? Would this be the same for all other meats? Thanks in advance -
First smoke.... Brisket flat
It was mine. Thanks! The flavor were great. I was expecting it to be more moist and tender. Reading the tips from everyone here should help me out next time. Thank you all! I'll let you know how my next one comes out. -
First smoke.... Brisket flat
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First smoke.... Brisket flat
Got to smoke for the very first time and of course I choose the hardest meat to smoke (according to some posts). Smoked a 6.5lb brisket flat. Maintained the temp between 230-240 and used mesquite chips. Brought it up to 150 fat side up and then wrapped in foil to be put back until 203. Came out... -
New comer!
Hey all! I am new to smoking. I'll be smoking out of Palm springs, CA. I recently got a masterbuilt GS40 propane smoker as a gift. You all have amazing tips and recipes. Looking forward to continuing reading through threads. Going to start out with what many describe as a "forgiving meat" and...
