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Life After Brown
The smoker is lit
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<blockquote data-quote="scratch" data-source="post: 1064637" data-attributes="member: 1674"><p>I was probably leaving the briskets on too long and not wrapping soon enough. I get a beautiful smoke ring and taste, but not as tender as I wish. We cheated by by throwing them in a crock pot for a few hours, they get so tender they would fall apart. Next time I will try to keep it at 200 degrees. I am using only hickory chunks in my firebox, so its difficult to keep at a constant temp. Briskets are hard to find in the stores around here, most don't carry them.</p><p> </p><p>Another way we found to cheat with a Boston Butt, was to smoke with wood for four hours, thats the time that it takes to get the smoke flavor gets. After that you are only trying to go slow and low with the temperature to finish cooking the meat. So we will wrap in foil and put them in the oven at 225 overnight. Ready to pull in the morning. Butts are a very thick piece of meat and they take the longest.</p></blockquote><p></p>
[QUOTE="scratch, post: 1064637, member: 1674"] I was probably leaving the briskets on too long and not wrapping soon enough. I get a beautiful smoke ring and taste, but not as tender as I wish. We cheated by by throwing them in a crock pot for a few hours, they get so tender they would fall apart. Next time I will try to keep it at 200 degrees. I am using only hickory chunks in my firebox, so its difficult to keep at a constant temp. Briskets are hard to find in the stores around here, most don't carry them. Another way we found to cheat with a Boston Butt, was to smoke with wood for four hours, thats the time that it takes to get the smoke flavor gets. After that you are only trying to go slow and low with the temperature to finish cooking the meat. So we will wrap in foil and put them in the oven at 225 overnight. Ready to pull in the morning. Butts are a very thick piece of meat and they take the longest. [/QUOTE]
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The smoker is lit
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