Search results for query: *

Ive smoked briskets in smokers made out of tin and my old home made job. These are regular ole briskets from HEB. I do not trim the fat. If you dont want the fat then dont eat it. I dry rub them and let them sweat for about an hr. I do not use sugar in my dry rub. Throw them on at 225 for 6 to 8...

Ive smoked briskets in smokeres made out of tin and my old home made job. These are regular ole briskets from HEB. I do not trim the fat. If you dont want the fat then dont eat it. I dry rub them and let them sweat for about an hr. I do not use sugar in my dry rub. Throw them on at 225 for 6 to...

Try a whole brisket and cook it fat side up the entire time. I smoke mine 6 hrs at 225 hitting it with a mop sauce every hr. Then wrap it in foil and crank the pit up to @ 325 to 350 for 2 to 3 hrs. I know its not IBCA regulations but i like so tender it almost falls apart.

How long did you smoke it & at what temp. Is your smoker a wood burner or electric?

Just looking to learn a little about smoking my own meats. I try and hunt as often as possible here in TX. Tired of paying someone else to do what I can. I am also looking into plans on building. 6'x 6'x 8' Smokehouse. I currently do all my smoking on this big boy.