Quote:
Originally Posted by BikeNY
I've used a bunch of recipes from this site: https://amazingribs.com and been very happy with the results.
There's lots of ads and other crap, but some informative articles and recipes for rubs, sauce, etc. |
Thanks, I'll check them out.
Quote:
Originally Posted by fmradio516
My biggest thing I have yet to perfect is brisket. Everyone says to pull them when the internal hits 200, but even with the thermapen, its still tough. I noticed that letting it go to 215 is a bit better.
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I don't think I've had one come out less than perfect. Even with a super cheap smoker. Do you wrap it half way through? You may want to do that, if it's coming out tough. Either foil or paper. Although I've done it without wrapping and it's still juicy and tender. Make sure to let it rest for an hour or two.
You could also inject and/or baste throughout the smoke.
Of course, way you cut it is critical as well.
Couple of good youtube channels, howtobbqright and few FranklinBBQ vids were helpful.