Reply to "Seasoning the smoker"

Former Member

After the "no smoke" seasoning attempt, I went ahead and threw in a 11.5 pound brisket. At 225 it smoked fine, and the brisket turned out great (used the brisket rub that came with the smoker). I was a little apprehensive about cooking a brisket my first time using a smoker, but it was pretty much a no-brainer. Thanks for the help. It just seems like they need to write a higher temperatur for the seasoning in the instruction manual.

9/5/109:40 AM

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