My hubby and I decided spur of the moment to get a smoker. Haven't looked much into them at all and bought a cheap no name one for fun.. from a grocery store so we're not THAT serious. Not a bad unit, though – but have never used one, or smoked a brisket.
Followed a video online. Started at 200° for 4 hours, increased to 225° for 2.5 hours and up to 250° for 1.5 hours. Took off at 174° and wrapped. Put back on at 250° until flat was at 205° and point was 200°.
Lean side is much drier than we would obviously like.. any feedback or constructive criticism is welcome… 😅
Again, no idea what I'm doing 😂 tasted not bad for our first go at it all.
by Commercial_Ad_1823
3 Comments
I wrap much sooner 160ish holds more moisture not as much bark
Did you spritz or add tallow when you wrapped it?
I’d wrap closer to 155° 160° just pre stall. You look to have good bark that wrapping with pink paper and finishing should work. Keep temps 225 250 when wrapped. Start probing for tender about 195° dont be surprised if it is already done.