ThePerfectBeard
Knows what a fatty is.
- Joined
- Mar 9, 2014
- Location
- Enfield, CT
So it turned out pretty good. The smoke was just right and it was pretty tender. Not sure if the brisket was choice or what, but my guests and I were pretty happy. Smoked unwrapped on a WSM until 165º w/ cherry wood and no water. I'll have to work on the smoke ring and making it look more like franklin's :wink:
Anyone know the best way to store the leftovers?
Anyone know the best way to store the leftovers?