Reply to "What are you Smoking (BBQ)?"

I normally never vary from 225-250 cook temp except for chickens.  Chickens I'll smoke spatchcocked closer to 300-325 for an hour to 90 minutes so you get crisp instead of rubber skin.  I do wrap my brisket (Texas Crutch) when it his 160 IT to keep the moisture in.  It does accelerate the cooking for sure.

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