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Reply to "Wild Willy's Wonderful Rub"

I have a brisket smoking with this as I type. I don't smoke all that often these days, but when I do, I find myself going back to the old reliable recipes from Smoke and Spice, including Souther Succor for butts. Great book, but as people have commented in the past, the cooking times are generally consistently under estimated.

Tom, while in your thread, I have seen that you are a proponent of foil and broth. Is this something you do during the cooking, or after it is done and sitting wrapped in foil in a cooler? I rarely do a brisket and have had mixed results in the past, so any help getting it right would be great. I was just happy I figured out how to fold the monster to get it into my Smokette.
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