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Smoked a 5 pound flat yesterday. For the first time, I decided to foil it once it hit 165. I let it cook until it hit 200. Sliced and served. Of course, there was no bark. But it was the best tasting brisket to come out of my smoker yet. I used the Plowboys rub overnight and Savory Sausa steak sauce as added moisture when I foiled it.

I think 2 things contribited most to this success. The foiling and taking it to 200. And the fine rubs and sauces I received from the exchange...Cheers to the Veterans!

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