Hey All,
Being a life long Texan I've got beef brisket down to a science (well, an art anyway). I went to a party last weekend where they had a smoked shoulder and it was really good - even though it was a bunch of beef eatin' Texans at the helm.
So I started thinking about it. If it was that good and they didn't know what the heck they were doing, imagine how good it COULD be! So, I'm asking for any advice. Is there a general rule for smoking temp, hours per pound, finished internal temp? What kind of wood, rub/sauce or nothing, etc.?
Thanks for any tips!
Larry
Being a life long Texan I've got beef brisket down to a science (well, an art anyway). I went to a party last weekend where they had a smoked shoulder and it was really good - even though it was a bunch of beef eatin' Texans at the helm.
So I started thinking about it. If it was that good and they didn't know what the heck they were doing, imagine how good it COULD be! So, I'm asking for any advice. Is there a general rule for smoking temp, hours per pound, finished internal temp? What kind of wood, rub/sauce or nothing, etc.?
Thanks for any tips!
Larry