4 years ago I smoke my first brisket. It did not turn out very well, although it was a select grade brisket. However, I did managed to achieve the biggest smoke ring to this day and I have no idea on how to do that again. All I remember is cooking it uncovered for its entirety. Does anyone know how?
by CaminoReal209
1 Comment
Low temperature and a shit load of smoke at the beginning will get you a big smoke ring.