bradbuesing
MemberGot rid of the matchlight.
Mentoring advice requested. We have been practicing for a couple of years and want to step up to the next level and enter some competitions. As for brisket, our steps are as follows: 1. Dry Rub application over night 2. smoke with pecan for 7 hours 3. Apply basting sauce and wrap and continue for 5 more hours internal temp 190 4. choke fire and allow meat to rest in smoker for 4 hours. 5. cool, cut, serve.
Thoughts and steps that we are leaving out, or need to pay special attention to? All thoughts are welcomed. Thanks.
Thoughts and steps that we are leaving out, or need to pay special attention to? All thoughts are welcomed. Thanks.