Well, I think we are close on technique... I know he made me add and extra little trick to get that smoke ring that I use now. I think I am a bit higher in temp too... just a bit though. I am not sure he is a wrapper... I pan my briskets and if they are stubborn or the humidity is low I will wrap in butcher paper.
Originally Posted by Norcoredneck
Is that the method and ingredients Thirdeye used on his beautiful brisket? Oh yeah forgot music picture reference