LMichaels
TVWBB 1-Star Olympian
Running low on one of my fav food groups Thinking of throwing a brisket on soon (even though supposedly we're headed to a polar vortex and a bomb cyclone (whatever that is). With some pretty brutal temps. So no overnight brisket on Big Z. Thinking of trying a good long smoke on the MM shielded in the garage. Then pulling, wrapping in paper and foil, and finishing in the oven inside for however long it needs to finish.
If you did it, how did you like it? Was flavor still good? Or did smoke get "lost"?
If you did it, how did you like it? Was flavor still good? Or did smoke get "lost"?