SmokerKing
is One Chatty Farker
I used a similar method found in Myron Mixon's latest cook book.
I used a similar method found in Myron Mixon's latest cook book.
Because I wrap it in a blanket at the end of the cook and don't want the juices to spill on the blanket.
That brisket looks really good, Joe. But I don't understand. If a brisket can be cooked hot and fast, and turn out this good, what's the advantage of cooking it low and slow for a really long cook? Why would folks still do it that way?
That brisket looks really good, Joe. But I don't understand. If a brisket can be cooked hot and fast, and turn out this good, what's the advantage of cooking it low and slow for a really long cook? Why would folks still do it that way?
So I'm using this method today, in the resting in the cooler period at this point, took 5 hours on my keg to probe like butter. Thermapen was showing 211d....lovin this!