Sorting Myself

Lion​(dom male)​{Hazel Eyes} - The key is low and slow. Make sure you have a reliable temperature gauge, also don't let your meat get dry.? Moisture is essential in the meat and this lifestyle, oh and plenty of practice is always good. Best of luck, try pork ribs first, less expensive but damn tasty. ?

Bleiz​(sub female) - A sweet friend on here sent me a meat thingy. It tells me proper meat temps. Wrapping looks important to keep it moist too!

alawey​(sub female)​{(OWNED BY } - Lol ... u figure d it out ....

Bleiz​(sub female) - Took me a quick minute ??

Lion​(dom male)​{Hazel Eyes} - Yep, wrapping your meat can keep it well protected. Lol

Bleiz​(sub female) - ???

Kinkyp69​(dom male) - A good fat cap on a brisket helps too. I do a indirect smoke with a water pan in the bottom of the smoker. So the pan of water gets heated first and creates moisture in the box. Once I get the desired color on the brisket I then wrap it in foil.

Bleiz​(sub female) - I was gonna cut off the fat. ???‍♀️

Kinkyp69​(dom male) - You want to score the fat cap down to the flesh and rub your seasoning into it.

Bleiz​(sub female) - Score, flesh, rub. Got it! ?

alawey​(sub female)​{(OWNED BY } - Giggles... u know my answer

Bleiz​(sub female) - Hahaha ? I have my handy dandy meat temp card ready until I get down there lol ?

alawey​(sub female)​{(OWNED BY } - Ohhh and Wolf sayes u need a smoker to do a brisket properly.

Bleiz​(sub female) - Smoker.....?

alawey​(sub female)​{(OWNED BY } - And also Wolf sayes that depending on size he normally smokes them for 8 to 16 hrs

Bleiz​(sub female) - So not something to plan for today. Maybe Saturday. ? I'll need to make sure we're not getting snow this week.