- Joined May 15, 2016
I've always been a stick burner guy. I broke down and got a pellet smoker. I love it. I have done some chicken, pork loin and ribs. I did a brisket last weekend. It was OK, but I wasn't happy with the finished product. I follow instructions to the T, but the flat just wasn't as tender as I would have liked. I have a feeling it more of the quality of the beef. I didn't get a prime, just a basic one from my HEB. I smoked for 16 hours, The last 8, I wrapped in butcher paper. The bark wasn't as good as when I used my stick burner. Is my assumption correct? I'm going to get a Wagyu this weekend to smoke for Easter. Does anyone have any suggestions on the best way to smoke it?
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