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Old 10-05-2012, 03:07 PM   #19
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Join Date: 09-22-12
Location: Austin, TX

Originally Posted by landarc View Post
I would use apple, peach or a little of both. I would use a WSM, and I would keep it simple. How do you normally do butts, I wouldn't do it a whole lot different. Do what is familiar.

I currently cook at 275F to 300F, I wrap in butcher paper once bark color and texture is where I want it. I never sweat temps of meat, I do use a probe for testing. Nothing special at all.
I highly recommend using Oak if you can find it. Hickory, Pecan, or Mesquite if not. Fruit woods are too mild for brisky and they can taste like a roast if you don't get enough smoke on them.
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