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Brisket wrapping question + temp probe placement
hey guys, just finished my first brisket cook. 14lb packer USDA prime, on a 22" WSM, cooked total of 12 hours at 250F. this was my longest cook to date, and also my first overnight cook. my question is in regards to wrapping, as i understand, its fairly standard to wrap in the 160F range. MY... -
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Bourbon barrel staves (oak) plus Applewood is the combo
Been watching a buncha youtube and forum reading - for the past half year or so i have used Hickory, peach and pecan woods. usually as a single set of woods (no mixing) i recently watched Henry Soo (slap yo daddy BBQ) and he uses a combination of woods. lol the thought never occurred to me. i...- fuzz415
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- Forum: Woods for Smoking
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smoking it out in SF Bay Area
hey guys just joined after lurking for awhile. i have been smoking for about 6 months, BBQing and grilling for years. i have a 22" WSM, with cajun bandit door #RegularGuyBBQ #SkylineSmokehouse
