So, after much instruction from Wade and Danny over the SMF weekend, I tried a point end of brisket today. Well, I never want to eat anything else again!!!
Cooked to a temp of 212f until it was probe soft, foiling after about 3 hrs with some pineapple juice, it was perfect, so moist and tender, great smoke flavour (smoked over oak and maple)
Thanks for the pointers at the weekend everyone, couldn't have done it without you!
Cooked to a temp of 212f until it was probe soft, foiling after about 3 hrs with some pineapple juice, it was perfect, so moist and tender, great smoke flavour (smoked over oak and maple)
Thanks for the pointers at the weekend everyone, couldn't have done it without you!