motolife313-2
Smoking Fanatic
- Mar 13, 2023
- 303
- 900
First time wrapping too. I see why it’s called the Texas crotch. I was having some parts of the brisket get little dried up and over cooked lately that had to go to the bean or egg pile. Nothing over cooked and smoked way faster. Smoked at 225/250 and 27 pounder smoked in 15 hours. That’s starting the fire after putting the meat in and raising the temp slow. Also used my own coffee rub ground from whole beans, i did cut this cold too the next day takes forever to cool down, still a tad moist inside not fully chilled
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