Re: What's in your smoker?
Quote:
Originally Posted by 688sonarmen
Just like you said Adam, time and temp. We can get to 200 pretty fast but the fat and tissues will not have time to melt, instead they might dry out and be tough. I once smoked a 6lb brisket for 18 hours at around 200f and when I pulled it out it all fell apart like shredded meat. I think of it as slowly bringing the meat to the "room temp" of the smoker. It would take time but the ideal way would be to get your smoker to the final temp of the meat you are going for and smoke until everything balances out.
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Nice comment Jake
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