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Unread 10-09-2012, 10:05 AM   #6
SmokeFan
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Join Date: 02-13-12
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Quote:
Originally Posted by deguerre View Post
Jeez. I'd be worried about that flat (sort of) drying out. Are you gonna pan and foil once it gets some smoke?
Yes. My concern exactly, so I left a bunch of fat on that normally I might have removed. I have about 1000' of red butcher paper sitting next to me I plan to wrap it in once it gets where I want it. Will leave it on till it probes good. Then plan on resting it in the 200 degree oven. Kinda doing the centex brisket thing.

I may also drop the paper wrapped briskie in a pan. Kinda worried that would dissolve the paper and make a mess. Live and learn I suppose.

We'll see how it goes...
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