WIth my briskets I just rub with S&P. Toss on the smoker somewhere around 275°, fat down.
Pull it off when it probes like butter. Usually somewhere around 195°F Internal temp, but sometimes more.
It's simple and delicious. I don't need to wrap my meat like a potato like the Texans do and I don't mess with injecting or basting or mopping or anything else.
Pull it off when it probes like butter. Usually somewhere around 195°F Internal temp, but sometimes more.
It's simple and delicious. I don't need to wrap my meat like a potato like the Texans do and I don't mess with injecting or basting or mopping or anything else.