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Old 04-17-2019, 07:35 AM   #4
is one Smokin' Farker
Join Date: 06-05-17
Location: Minneapolis, MN
Name/Nickname : Adam

Assuming full plate cut into individual long slices, I smoke them 250-275 for 5-6 hours. I like to wrap in butcher paper most of the time.

I've also not wrapped and mopped with brisket style sauce towards end, those were some of the better ones I did. Sadly, I don't remember the mop, but it was largely cider vinegar, paprika, cayenne, s&p, and cumin
22.5 Weber Kettle, The Good One Open Range
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