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I'm smoking my first whole brisket(12lb) this weekend, handled ribs and few other things, but I'm taking this challenge. I'm going to go 1hour and 15 mins a pound @225 in my gas smoker. Simple dalmation rub with dash garlic and onion and cayenne. Hickory and Apple wood. What I'm wondering is, I want to crutch wrap at 150 for a few hours to acheive moistest meat but I want a crunchy bark. I was thinking wrappin in foil @150 then unwrapping and putting back in @180 to push trhough the stall. Takin out at 200 and wrapping and put in cooler for an hour. Suggestions or details of what I'm doing . Or does this sound ok?
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