Smokette 009, 6oz apple, set smoker to 190º and put in cold. Once the meat hit 170º, I wrapped in foil and cranked the smoker up to 250º. After 10 hrs (total) it hit 195 so I put it in the cooler for 1 hour. This was my best yet.
I just smoked a 6.5lb flat that I got from sams. I haven't smoked in about 2 months and saw it sitting in the meat pile and said what the heck. I have done full packers before but this was the 1st flat only. I usually separate them and just throw them in the smoker but always get a very dry brisket with a very crispy bark. Thought I would try something new by foiling and this was the most tender, juiciest, brisket I have ever had. I like it as much as Neely's down the street.
Smokette 009, 6oz apple, set smoker to 190º and put in cold. Once the meat hit 170º, I wrapped in foil and cranked the smoker up to 250º. After 10 hrs (total) it hit 195 so I put it in the cooler for 1 hour. This was my best yet.
Smokette 009, 6oz apple, set smoker to 190º and put in cold. Once the meat hit 170º, I wrapped in foil and cranked the smoker up to 250º. After 10 hrs (total) it hit 195 so I put it in the cooler for 1 hour. This was my best yet.
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