southern swine
Smoke Blower
Separate it when you wrap. Foil both and put em both back on the smoker. That's what I do. Check them till tender. I usually do burnt ends with the point.
I will be starting the Billy Joe Jim Bob thread shortly.
Hi Folks. So now we are talking about Franklins. I don't mean it to sound EXACTLY like this but this thread was not started for Franklins. I don't even know who he is or why we are discussing him. This thread was started to help folks produce a good brisket. There are MANY good techniques, recipes and "how tos" in the thread that CONSISTENTLY produce FINE QUALITY brisket. Seems some folks are trying to reproduce Franklins brisket without even tasting it. So because he is "published" he can cook a better brisket than gary s.? Or oldschoolbbq? Or etc., etc., etc. All the contributors to the thread. Without trying any method or recipe; including Franklins or the other guy.... Mixon? I don't mean to sound grumpy and if I am out of line I hope a Mod. will feel free to delete this post but the members have gone out of there way to post many methods and recipes on this thread to help folks produce god smoked brisket. To turn it in to a discussion about these two guys seems a slap in the face to the folks who offered help. f you want to discuss Franklin, Mixon, or Billy Joe Jim Bob please start another thread and speculate on how they do it. If you want to produce a quality brisket, start reading. Keep Smokin!
Danny
I think this may be a problem. If your smoker has a setting that is another level higher I would try that. You want to keep a consistent temp, but some variation is normal. But if there is going to be a 20 or 30 degree swing in cooking temp, I would rather see it swing between 220 and 250.
I'm cooking on a pellet cooker, on "smoke" it varies from 180 to 225. It dumps some pellets, makes a nice amount of smoke and climbs to 225, then idles down to about 180-185 and dumps more pellets.