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.