Stang67
KEEP CALM AND REEF ON
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I read smoke tubes and mind went to tp rolls with dryer sheets stuffed in them.Nothing crazy, salt and pepper, maybe some Lowry's, I haven't been spice shopping yet. Gonna cook it at 250, but haven't decided if I'm going to wrap it at 160 or leave it unwrapped all the way through.
I picked up a 20lb brisket from Costco the other day and trimmed it yesterday. Separated the point and flat because it's just too big and perhaps a bit easier to cook for a novice.
I'll have to look into smoke tubes, I haven't heard of that.
Iykyk