First brisket 12 hour overnight smoke for Fathers Day.
12 Hours @ 225-250 degrees with a wrap for the last two hours and a 1 hour rest. On my Oklahoma Joe offset Smoker
by Working-Valuable3673
1 Comment
salesmunn
Looks a little dry there, my guy. Did you skip liquid with it during the wrapped phase? I normally pour the remaining liquid I spray onto the meat into the bag before wrapping it up, helps keep things juicy
1 Comment
Looks a little dry there, my guy. Did you skip liquid with it during the wrapped phase? I normally pour the remaining liquid I spray onto the meat into the bag before wrapping it up, helps keep things juicy