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

thistlintomMember

longboarder posted:
Just smoked a whole brisket using hickory and apple wood at 225 for 12.5 hours. Got an excellent smoke ring and the brisket was juicy after wrapping and 2 hours in the cooler. Internal temp hit 196. Not dry at all. Good cut to start with helps.

Congrats. Brisket is the hardest thing to smoke properly. I need to try it again in the future, the last time I overcooked it a bit and a lot of it went to make brisket chili (which was quite good, but not what I was aiming for).

1/26/2011:24 AM

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