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Well a lot of issues in the beginning getting the smoker to settle down. I'm blaming the cold Ohio morning
Finally settled
Nice smoke
First picture of the dudes
More to follow
Alright I decided to a step by step q-view
Smoke day is Saturday 8-22-15 4am edt.
Rub is simple it's 2 and a 1/4 cup brown sugar, 1 and a 1/4 cup paprika, 1 cup salt, then a 1/4 each of black pepper, oregano and garlic powder.
The victims
Pre rub
Rubbed down
Resting till there day...
Thanks Al it was amazing, I think I am finally getting a good grasp on this thing. One thing though day 2 with the brisket its dry any ideas on how to moiten it up for day 2 and beyond. I thought of maybe cubing it and cooking it with bbq sauce but i dont know.
I will say this before I wrap this thread you all are my friends what I have learned from everyone on here has made me a decent smoker. I still have alot to do but experimentation is a part of our hobby and learning the tricks of the trade from you guys has made this hobby more fun for myself. I...
Alright I foiled it about 45 minutes ago and man what a temp jump I got........
Before foil Pork was at 170 and Brisket was at 161
After foil Pork is at 190 and Brisket is at 181
Brisket went up to 150 then back to 149 and is still stuck there. Pork is 151 and slowly climbing
I really have a tough time smoking brisket just when I think I understand it, it goes and does this oh well patience will prevail