I've never tried smoking a brisket, so this is new to me. Wish me luck.
Fired up the smoker/grill at 6 am this morning. Got temp adjusted and holding between 250*-275*. Shooting for internal temp around 200* right now at 11:00 am it's at 120* internal. Keeping it sprayed with apple juice, over hickory smoke.
At 165* gonna wrap it and put it back on until it reaches 200*
Looking good and smelling good. Hopefully it will be good. We shall see.
Go Eagles
Fired up the smoker/grill at 6 am this morning. Got temp adjusted and holding between 250*-275*. Shooting for internal temp around 200* right now at 11:00 am it's at 120* internal. Keeping it sprayed with apple juice, over hickory smoke.
At 165* gonna wrap it and put it back on until it reaches 200*
Looking good and smelling good. Hopefully it will be good. We shall see.
Go Eagles
