okie smoker
Knows what a fatty is.
- Joined
- Dec 17, 2012
- Location
- Edmond, OK
I haven't found the answer yet, but haven't browsed all the links. But, I thought I would ask on here. When I cook this I will be cooking it on a typical side firebox style "barrel" smoker, with split logs. Do I need to do anything to make the environment more moist? Pan with water under the brisket or anything along those lines?