smokingj
Full Fledged Farker
Ok folks, need an opinion here. First of, this is NOT my method, but looking to see what others feel of this.
I came across someone who is doing a full size packer at 225 for 10 hours fat side down. It reaches 195-205 in that time period, but seems rather dry and bland tasting to me. No wrapping the brisket until it is removed from the smoker and rested for about 30 minutes.
Is this a normal technique? Thoughts and opinions please.
I'm a pork person myself so trying to see what the beef boys say.
I came across someone who is doing a full size packer at 225 for 10 hours fat side down. It reaches 195-205 in that time period, but seems rather dry and bland tasting to me. No wrapping the brisket until it is removed from the smoker and rested for about 30 minutes.
Is this a normal technique? Thoughts and opinions please.
I'm a pork person myself so trying to see what the beef boys say.