remsr
Smoking Fanatic
Heck I can only Thake credit for following the instructions of the great people of the Forms. Before the Forms all my smokes were hit and miss. I smoke my briskets in a 22 1/2" WSM with red oak at 200 degrees, I injected a mixture of beef stock and rub, I pan with added beef stock and seal at 160 degrees, I smoke to an internal temp of 195 with the probe in the flat because it is the first to hit the targeted 195 degrees, I then wrap in stretch wraps and foil and pack in a cooler with towels to take up all space for several hours, I pour off the pen juices into a jar that I place in the refrigerator while the brisket rests in the cooler. After the resting period I remove the brisket from the cooler unwraps and slice against the grain, it will still be very hot. Then I take the reserved jar of juices from the refrigerator scope off the fat, reheat the juices in the microwave and add it to the sliced brisket. I did none of this before I joined the Forms 3 years ago. My way is just one of many ways that work well choose from all of us the one you like best.
Randy,
Randy,