Thought you might like to see these. Whole shoulder, 225~250deg 14 hrs.
I also like to have the added fat and flavor of bacon. Basic recipe
from your book. Good eat’n, Russ
P.S. that used bacon goes good in the bbq beans!!!
Bill,
In my experience with brisket, when I would wrap it in foil it would always turn out dry. So I found that
instead of wrapping in foil, I would place the brisket in a large roaster on top of the rack provided and
finish it. I had great results because I think wrapping brisket in foil just sucks all the moisture out.
Recently I bought a Traeger Wood pellet smoker and now I smoke a 6 lb brisket for about 2 hours on med,
then on smoke for 7 hours, and finally bring it up to 190 the last hour. So the 10 hours of cooking are
well worth the effort and I get a much better product that everyone loves. I used to buy brisket at
Sam’s Club until I found a local packing house, and the better the meat, the better the finished
product. Enjoy the site and newsletters. Happy Smoking….Bob Hill …Canonsburg, PA
Bill- I’ve read your book… a couple of times now. I have a couple of questions maybe you could answer. First, when you are at a comp. what times do you put your meat on? Also, I’m sure you cook at different temps so how do you time everything up to where you’re not cooking your big meats like pork and brisket at the higher temps with ribs and chicken. Since the smaller meats are due in earlier it seems like you would have to have the big meats done prior to putting the small meats on if you are only using one cooker. I attended a cookoff this weekend and noticed some teams had only one grill while others had 2-4. If I were to compete, I would probably only have one cooker. Any suggestions? Also, how much meat do you typically smoke at a comp. to be able to sort through and find the best pieces? How do you present your meat? Is it like the pictures in the book?
Thanks- Damon , Live Oak, FL