So still quite new to this, I have smoked 3 or 4 briskets now, I use a maple and hickory rub leave in the fridge overnight
and then smoke in my Weber kettle using the snake method heat about 130C smoke till inner temp about 73C then wrap in foil
till 95C. About 10 hours. It comes out well and tastes excellent but it does not seem to be as moist as others I have seen online
am I missing something ?
and then smoke in my Weber kettle using the snake method heat about 130C smoke till inner temp about 73C then wrap in foil
till 95C. About 10 hours. It comes out well and tastes excellent but it does not seem to be as moist as others I have seen online
am I missing something ?