Always been smoking brisket with BBQ rub and foiling.
This time around I did Texas style and no foiling. Hickory chunks were today's wood of choice.
My 18" WSM not big enough so brisket is always cut in half.
Auber PID kept temperature at around 250F beginning 1pm.
Both parts were ready at almost exactly 13 hours.
Can't wait to try burnt ends with beans))
This time around I did Texas style and no foiling. Hickory chunks were today's wood of choice.
My 18" WSM not big enough so brisket is always cut in half.
Auber PID kept temperature at around 250F beginning 1pm.
Both parts were ready at almost exactly 13 hours.
Can't wait to try burnt ends with beans))