East Tennessee Smoker
Knows what WELOCME spells.
Hey folks. I'm new here to the forum. Sure are alot of people here! I have a nice brisket I plan on smoking this weekend. Whole packer. I have smoked a few whole ones and some separated with mixed results. I plan on doing this one whole. I've used store bought rub, home made rub and straight salt and pepper. They were all OK, some good but none great. I wrapped them at about 150 and then run them to 200 degrees. I have a Yoder YS 640. I hope this one turns out the best of all. I would appreciate any tips if anyone would like to share.
Thanks!
Thanks!