so i had a tiny bit of a surprise when i gave the brisket i purchased earlier in the week a rub down last nit.
i was expecting a packer brisket (tried asking for one but butcher hadnt heard of the term) and what i think i got is the point and flat alreadly seperated (pls if someone can point this out it be good)
smaller cuts of meat equals a quicker smoke anyways i figure (and i got up abit late this morning to start it all - damm snooze)
i was getting awesome TBS at the beginning but it has started to go sorta white as pictured now.... trying to get the temp around 225 - bit trickey.
i have 2 big chunks and 3 smaller chunks of hickory in the smoker - how often should i look to replace. I'm trying not to open the door for the 1st 3hrs from what i read somewhere else
will post more q-view later on guys... wish me luck
i was expecting a packer brisket (tried asking for one but butcher hadnt heard of the term) and what i think i got is the point and flat alreadly seperated (pls if someone can point this out it be good)
smaller cuts of meat equals a quicker smoke anyways i figure (and i got up abit late this morning to start it all - damm snooze)
i was getting awesome TBS at the beginning but it has started to go sorta white as pictured now.... trying to get the temp around 225 - bit trickey.
i have 2 big chunks and 3 smaller chunks of hickory in the smoker - how often should i look to replace. I'm trying not to open the door for the 1st 3hrs from what i read somewhere else
will post more q-view later on guys... wish me luck