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1. Not near the bark I wanted. I think I pulled it too soon at 175 and rested for 3 hours. I crutched it in beer/worsch sauce mixture and it really made it too juicy on the outside.
2. Good smoke ring, but not good enough. I need thicker smoke, but when I was smoking at 225 for hours, the viewable smoke was not there. I know there is clear smoke and that is the majority of the impact, but when I was at 260-270 the smoke was billowing.
3. My rub- i used the same rub I do for pork and I really think the overwhelming flavor from the rub dominated the meat flavor. I want a meat flavor plain and simple.
I need help
Your cooking time and temp?
Do you crutch?
What simple rub do you use to achieve great bark?
Which wood chips do you prefer for brisket?