I feel brisket is better cooked hot and fast. I'm probably in the minority but I've smoked a few low and slow and they always come out on the dry side. Hot and fast they come out moist, tender and fantastic. I can usually do a packer in half the time of cooking low and slow.
I hit them with a good bit of pecan and as the IT of the meat climbs I slack off on the smoke. I mix in pecan in the chute with the Stubbs and also add cherry or apply in the fire box. When I get the color I want, then I wrap in foil.
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
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