- Dec 31, 2015
- 13
- 10
Tried a brisket for the second time in my DynaGlo vertical propane smoker. Maintained temps the entire time at or around 230-245. It was an 8 lb brisket I smoked with hickory chunks and a apple juice wet mop. I did not wrap it but did cook with fat cap up. I stopped at 203 internal temp.
Not getting the juiciness that I have experienced when eating brisket at other bbq joints...
Thinking of trying butcher paper wrap or foul pan method next time.
Thoughts,
Nate
Not getting the juiciness that I have experienced when eating brisket at other bbq joints...
Thinking of trying butcher paper wrap or foul pan method next time.
Thoughts,
Nate