- Joined Jan 13, 2021
Picked up a 10lbs Brisket from Sam’s. Package said it was a Flat but after smoking it there was a fat vein in the middle so not sure. Trimmed the fat and rubbed SPOG. Smoked at 225 until IT was 180 then wrapped with Butcher Paper and added some beef broth. Continued to smoke until IT was around 200-205 and probe test was smooth. Used Hickory with a little bit of Cherry. Bark was great along with meat. It was a little crumbly. Overall very happy with the turnout and my guests loved it. Thanks to you all as I’ve been busy reading past threads.