Here goes nothing
so i am new to smoking so far i have done two loads of jerky (elk,buffalo,and beef) and one pulled pork!
well now that i kinda know what i am doing i am trying brisket
rubbed it with JEFFS naked rub (pulled pork had it as well) i like it alot
rubbed it down the day before now it is 6 am and time for the smoker
wedge removed top fat left on for flavor
planning on 10 to 12 hrs at 220
going to top it of with goodness gracious sakes alive bbq sauce
any tips or hints i should really know abut would be great
planning on slicing it so am planning on a done temp of 190
pics will be posted as i open it up
PS using a breadley 4 rack digital smoker and mesquite pucks
so i am new to smoking so far i have done two loads of jerky (elk,buffalo,and beef) and one pulled pork!
well now that i kinda know what i am doing i am trying brisket
rubbed it with JEFFS naked rub (pulled pork had it as well) i like it alot
rubbed it down the day before now it is 6 am and time for the smoker
wedge removed top fat left on for flavor
planning on 10 to 12 hrs at 220
going to top it of with goodness gracious sakes alive bbq sauce
any tips or hints i should really know abut would be great
planning on slicing it so am planning on a done temp of 190
pics will be posted as i open it up
PS using a breadley 4 rack digital smoker and mesquite pucks
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