BigDaddy’s Buzzed Shop Builds, Beer, Smoking BBQ, Grilling, Cake an BS

Yes after it smokes for a while. It will help keep it moist

 

Ok great . Sorry this is all new to me !

 

No worries you’ll do good. Post some pics when done

 

Ok ,will do ... thanks

 

You could try it this way.

https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/

 

That sounds good, might try that that.

 

Flats are so hard by themselves. Once i cook the one i have, I won’t buy another.

 

Two hours in and holding 210 strong! Meat isn’t looking bad at all.

 

Last night was some burgers and sausage with corn and potatoes

 

Very true we just full briskets and vacuum seal what we don’t eat

 

Looking great

 

One can never have too much brisket!

 

I think you should go with the Deck system, cause it's waterproof, and strong so you can still haul stuff over it.

 

Dont do that.... use the chunk wood instead of chips and wait for the thin blue smoke

Or.just wrap a few big handful of wood chips in foil and poke a couple holes in it to slow the burn rate down.

Better to under smoke than to.over do it, especially with a bad smoke... if the smoke dont smell sweet dont put your meat in it

 

Anybody here from Kirk -Koditten and his fishing trip.

 

Summon the Kraken he will show

 

How you Doing tonight Maner.

 

Doing good

 

10- 4 Good Deal