B
barbefunkoramaque
Guest
I did pan the brisket when it got to 160 degrees and covered with HD foil and then put back in the smoker until it reached 200
Paul
This would help, plus the fact it is a WSM the heat is more intense. And that is a picture of a 12 pounder I would say. I would assume the smoke ring is a bit pronounced for a just a 4 hour... hold it, if you foiled it it would even be shorter then.
I knew Myron was hot and fast, even when his brisket sucked the big one (because he was a hog guy in a hog market) he didn't get through a brisket that fast.
I am intrigued by this. The pictures look delicious. It is on the REALM of possibiily, the ring looks interesting, I like a full slice, Unfortunately the fat is kinda unrendered (which happens when you go faster.. not that it can be rendered during hot and fast.
Under no circumstanced do I say I do not believe you... I am just saying I want to... Hold it, you know what? Of the hundreds of tons of bbq I have done in my lifetime... never on my little kettle.
Hmmm
Chime in everyone about your experiences doing a 12 pounder in 4 hours including the pan and wrap. Like I said.... I can't do that in an Oven.