Quote:
Originally Posted by Fire Me Boy!
I’ve become a huge fan of the Dalmatian rub for brisket. Equal parts salt and coarse black pepper and that’s it. It’s the simplicity that makes it so good. The flavor of the meat really shines here.
Don’t get discouraged by the stall. It happens with low and slow cooking with big slabs of meat. Just be patient, and you’ll be rewarded.
Don’t over-smoke. The meat can’t take any more smoke on after about 4 hours, so just keep your heat steady after that.
Like BB said, when you hit target temp, wrap in foil, wrap in towels, and pop in a cooler for a couple hours. To get your bark back, you can go back on the smoker unwrapped or on the grill for a bit.
And use a thermometer. There is no better way to know what your meat is doing than a probe thermometer.
For me, I like to separate the flat and the point at the beginning and smoke separately. That way I can pull the flat when it’s ready and keep on chugging for burnt ends on the point.
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Shit, I love burnt ends. That’s my order of choice at BBQ.
I’ll google seperating those. Do they both cook to same temp then, the flat just finished early?
Any links to step by step instructions. Unlike jjjdinosaur, I like facts and science worked into my activities.