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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-22-2009, 07:16 AM   #16
Dr_KY
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I have done the black pepper and salt thing along with the hot and fast yet I too have yet been able to get it right.
I'll give it another try like this though..

Quote:
Originally Posted by kickassbbq View Post
It's ALL about the internal temp of the meat. No matter how low and slow or how hot and fast you smoke it, you have to get it to the right internal temp!!!!
Take it off at 195-200 and you will have good Brsiket.
Hot and Fast
Use an internal thermometer so you know what's going on in the meat!!!

Just so you are not using the wrong (or too much) rub, just use black pepper and a little salt.

375 degree smoker - 3 hours in an aluminum pan.
Cover with foil at 3 hours (making sure there is some moisture in there)
Smoke for another 2 hours or until the internal temp comes up to 195-200.
Pull it off and let it rest.
Easy as pie!!
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