I like either hickory or oak. Run my smoker anywhere from 235 - 250. Let the meat hit approx. 170 - 175 then wrap it and finish in the oven at around 250 until it hits 195 - 198 to allow for carryover then pull from oven and leave it wrapped until I'm ready to serve
Hi everyone, this weekend I’ll be smoking my first brisket and I am looking for tips , brisket will be 5lbs about 1/2 in of fat , gas smoker , which types of wood would be good I currently have Jack Daniel’s wood chips. Thanks
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