I just joined today and have been a avid smoker for one year. I own a Green Mountain Pellet smoker ( JIM BOWIE )
i usually smoke (1) 10-12 lbs of brisket and (2) 7-8 lb butts at a time. My question is am I over doing it with the apple juice ?
I spray liberal amounts of juice every 3-4 hours. Cooking time has been 13-15 hrs, My stall last too long so I usually end up taking the temp up from 225 to 375 in the last
few hours because it's eating time... my real question is , is it ok to let the meat dry out to get pass the stall ? I ask this because I think
wetting the meat to much is causing the overall cook time to long...I think I should be getting done in 12 hrs...but 13-15 is too long.
also what temp do you recommend taking off the smoker for each ?
thanks and I look forward to learning from the Best !
LOUISVILLE DEVILDOG
i usually smoke (1) 10-12 lbs of brisket and (2) 7-8 lb butts at a time. My question is am I over doing it with the apple juice ?
I spray liberal amounts of juice every 3-4 hours. Cooking time has been 13-15 hrs, My stall last too long so I usually end up taking the temp up from 225 to 375 in the last
few hours because it's eating time... my real question is , is it ok to let the meat dry out to get pass the stall ? I ask this because I think
wetting the meat to much is causing the overall cook time to long...I think I should be getting done in 12 hrs...but 13-15 is too long.
also what temp do you recommend taking off the smoker for each ?
thanks and I look forward to learning from the Best !
LOUISVILLE DEVILDOG
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