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Recent content by wrbasher
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What Joe said is spot on. The temp dial on your smoker may not be completely accurate. Unless you're measuring with a calibrated thermometer at grate level, you may not be smoking where you think you are. Turn up the heat to make sure it's safe to eat.
After a few hours the meat seems to reach it's max smoke potential. After that, covering in a pan is essentially the same as wrapping in foil and steaming the meat. It may soften the bark, but it will def speed up your cook times.
Meat all rubbed up.
Smoked before foiling.
Another view before going back on in foil.
Post foil brisket, ready to rest.
Sliced.
Sandwich form.
And of course some libations!
Brisket was rubbed with Rufus Teague meat rub. Smoked on the wsm at 250° using kbb and mesquite chunks. Took it to...