Brisket and Pork "Hybrid" smoke. Advice?
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05-15-2010, 03:31 PM
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
I think your proposed method sounds good but I also might skip the final smoker step as you won't pick up much more smoke flavor at the higher temps. I have finished a couple briskets in an oven set at 250 degrees and they turned out great.
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