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Unread 05-17-2010, 06:00 PM   #14
big matt
is one Smokin' Farker
Join Date: 04-06-10
Location: Banning,Ca
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So here's my take..I have been to Myron's class Feb 26-28 this year so i have recent info on how he does it..but I really think it has to do with a lot of factors..quality meat to start,moisture retention injections,and because his smoker has a big pan of water above the fire box..our hog cooker starts with 25 gallons and more water is added through the cook..Popdaddy your right on the button about Texas..all I can say is that every brisket we've done the next one seems even better..our temps run from 350 to 375 most of the cook.
JOS whole hog cooker
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