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Brisket on
What is everyone using for their basting spray? I have always used Apple juice, a little apple cider vinegar with some good strong beer and a few light seasonings
Getting Prime rib ready
Prime rib came out amazing
Corned beef came out okay, still a little on the tuff side. Pulled it at 190 like my last one, didn't do anything different. Never know how the cut of meat is I guess.
I have a question about pork butts and briskets, the last couple I smoked I did not have the good thick burnt crust that I have had in the past. I have not changed anything the way I've smoked these. The only thing I can think of is I am smoking longer at a little lower temp (around 160 to 180) after a couple hours I turn my temp up to 225. Could this be the issue?