Lordlarry2510 Posted July 24, 2020 Share Posted July 24, 2020 (edited) First proper cook and the pellet smoker tomorrow. Doing a full brisket( just one from the local butcher). I have all the gear and no idea tho lol. I have a injector butcher paper and string. 4-5 kg brisket Planning on dirty cow rub with beef stock injection and cooking at 110c. Any advice on what temp to wrap and when to pull would be welcomed along with any other tips. Thanks Edited July 24, 2020 by Lordlarry2510 Quote Link to comment Share on other sites More sharing options...
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