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Heck I can only Thake credit for following the instructions of the great people of the Forms. Before the Forms all my smokes were hit and miss. I smoke my briskets in a 22 1/2" WSM with red oak at 200 degrees, I injected a mixture of beef stock and rub, I pan with added beef stock and seal at 160 degrees, I smoke to an internal temp of 195 with the probe in the flat because it is the first to hit the targeted 195 degrees, I then wrap in stretch wraps and foil and pack in a cooler with towels to take up all space for several hours, I pour off the pen juices into a jar that I place in the refrigerator while the brisket rests in the cooler. After the resting period I remove the brisket from the cooler unwraps and slice against the grain, it will still be very hot. Then I take the reserved jar of juices from the refrigerator scope off the fat, reheat the juices in the microwave and add it to the sliced brisket. I did none of this before I joined the Forms 3 years ago. My way is just one of many ways that work well choose from all of us the one you like best.

Great advice!! That's what I'm working on myself. Practice makes perfect. Learning from the great guys on here and tweaking my methods along the way...keeps seeming as each one is better than the last so I'm happy with that. I didn't stop practicing once I got a few good ones...I'm trying to practice till I can't make one bad. Now after doing some learning on here I find what I was cooking before reading on this site I just though was good...night and day difference now. Thanks to all the great guys here. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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