Wow, way to open THAT can of worms! Here's my two cents.... You can get all the rubs you want, you can make your own rubs, you can inject it all you want, you can dry-age it....whatever! But if you want it tender and juicy, it's low and slow and add moisture. I keep my smoker between 195 and 205 (as best I can), and I have boiling water over the coals the entire burn. I also use lump charcoal and I use a chimney (if I'm using charcoal). Head to YouTube and enjoy your night getting a million opinions... But this is what I like to see:
Six full briskets and all the time in the world to let them smoke...
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Last edited by GloryDayz; 02-01-2013 at 09:23 PM..
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