Quote:
Originally Posted by BigRedChief
There are a lot of people that believe you only have the first 2 hours of a smoke to get that smoke into the center of the meat. Don't know about that but also just in case, keep a good smoke going during that time.
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Not that I always do it, but early on, when I first started smoking "for real", I was taught that 2-3 of heavy smoke as a cooler temperature ~190, then to taper-off the smoke but go hot (~250-270) for about an hour (to bark the meat), then back to something more normal for the rest of the process (200-210).
I did it that way for a long time and it worked really well. One guy actually brazed the meat during that hot period, placed the brisket on the grates over the wood on a side smoker, and that was AWESOME. Like 3-4 minutes on each side of a whole packer's cut.
But I use an electric bullet these days, so I've not done that for many years.