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Reply to "Current favorite thing to smoke besides ribs, pulled pork, brisket, or chicken?"

As posted elsewhere, don't smoke it to such a high IT, stop at about 165 and then steam to 200 - 205 to retain the remaining fat. It isn't like smoking a fresh brisket; the cure has already "cooked" it a bit. Sort of like smoking a ham vs smoking a fresh picnic.

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