Howdy Folks,
I have been a member here for about a month. I have done pork butt twice and smoked chicken. Where I live here in Northern New York (near Lake Placid of 1932 and 1980 Olympic fame) I have not been able to find a brisket. Last week I was visiting a relative in western PA and ran across a 6 pound brisket in a Martins supermarket. I assume that it is a "flat".
I have read other posts and they don't seem to be specific to this piece of meat. I plan to rub, smoke at 225 in the GOSM, spray with apple juice/bourbon mix, foil at 165, cook to 195, rest at least 1 hour in cooler.
Any comments or something critical that I have missed?
Regards,
Meowey
I have been a member here for about a month. I have done pork butt twice and smoked chicken. Where I live here in Northern New York (near Lake Placid of 1932 and 1980 Olympic fame) I have not been able to find a brisket. Last week I was visiting a relative in western PA and ran across a 6 pound brisket in a Martins supermarket. I assume that it is a "flat".
I have read other posts and they don't seem to be specific to this piece of meat. I plan to rub, smoke at 225 in the GOSM, spray with apple juice/bourbon mix, foil at 165, cook to 195, rest at least 1 hour in cooler.
Any comments or something critical that I have missed?
Regards,
Meowey