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  1. sailingcal21

    Brisket to Wrap or Not to Wrap that is the question?

    I've had reasonable success with my briskets by smoking until 165; then foil wrapping until reaching 200-ish. Not real happy with the bark result so want to try taking her all the way past 200 with no wrapping. My smoker is a Masterbuilt Pro, seasoned with some off the shelf Terry Black's Beef...
  2. smokinbarrles

    Rub and Wrap

    Hi Yall. So iv noticed a lot of people add rub to the meats the day before and put it in the fridge overnight. Growing up i was always told not to salt (which is in rubs or SPOG) a steak or burger to early because it draws out moisture (which it does). So my question is does the rub soak...
  3. beef_chief

    Aspiring Pitmaster from Huntsville, AL

    My name is Andrew Phillips, I'm 20 years old and a senior at Auburn University studying industrial and systems engineering. I'm home for the summer now with an internship and taking on a few commissions with my woodworking business (Phillips-Head Woodworks... find me on Instagram/Etsy). I have...
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