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Brisket: what am I doing wrong?
Illini, Thanks for your reply. With exception for the temperatures, I did almost everything exactly as you outined. I had a problem with hitting what appeared to be two plateaus, one at 140* and another at 160*. I will try and mix the hickory with apple the next time and see if it can't... -
Brisket: what am I doing wrong?
Smoked my second brisket in the last six weeks this weekend, and it took much longer than I had anticipated. It was a 7-8 pound flat that I smoked between 200-225 degrees (closer to 200) in my GOSM. I was figuring on 12 or so hours, but it wasn't until 23 hours later that I pulled it off at... -
Yet another newbie!
Hi all! I've been lurking here for the last several months, and decided the time was right to register. (Ok, OK, I had a couple of questions, but I would have registered anyway. Honestly. Probably :lol: ) I'm in NE Kansas and have been smoking for just this last summer, using a GOSM. I...
