Forecast:
- Thread starter POP A SMOKE
- Start date
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That looks amazing, I have only done one brisket so far as I am relatively new to smoking. Can you elaborate more about what you did after the meat came off the pit. You said you pulled flat after only two hours of smoke and into a bath? I’m assuming an SV bath. You mentioned a temp of 155. Sorry for the dumb question, I’m just confused on the temp. I thought we shot much higher than that. As I mentioned earlier I am a rookie and just trying to learn all I can
Last edited:
Geebs
Smoking Fanatic
So... Creekstone Farms has a tendency to send out unordered meat... I think I might need to get on their mailing list. (-:
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