cube_k

u/cube_k






r/smoking•

Hey guys, gonna do my first brisket tomorrow and just have some questions that need clarifying.

It’s a 15lb brisket thinking of doing 200 overnight till 170, wrap, then turn it up to 250 then let it ride until 203ish/easy probing.

Since I live in a hella dry climate do you think I should use a water pan with it, will it affect the bark? Should I use foil instead of butcher paper? Does it have so much fat it won’t be a big deal?

Thanks gang.

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