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Unread 10-14-2012, 01:51 PM   #33
On the road to being a farker
Join Date: 06-24-12
Location: Mount Pleasant, SC
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Originally Posted by Q Junkie View Post
14.5 lb packer on UDS. Goes on tonight around Midnight for grub after golf. I plan on injecting with beef broth, rubbing mostly with S&P with a little rub and wrapping in butchers paper around 160-170. My choices for wood are Apple, Hickory, Pecan and Cherry. Reccomendations, sugestions or combinations are apperciated. I have only cooked Brisket one other time and I think I under cooked it. I guess I cook too much Tri-tip. But this time I am way more prepared thanks to this site.
I know it's not on your list but I use white oak for everything - pork, beef, chicken, etc...I don't feel a need to use anything else. Probably never will.
Kamado Joe Classic (Red), Pitmaker Safe on Cart (Brilliant Black Pearl)
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