Recent content by MikeC0502

This is generally how I do it, though my experience is from a gas smoker that would flame out at temps lower than 235°-240°, so I may go down to 225° now that I can reliably: Smoke at 240° until internal temp of 160° Double wrap w/ butchers paper, put back on When internal temp hits 203°...

New bull owner, initial burn in happening now. My boss gave me a snake river wagyu brisket for the first cook. Although I’ve smoked many a brisket, one could understand why I’m a bit nervous with such an expensive slab of meat. What do I need to watch out for? Also, I’m not really noticing a...