hey, been busy, not been able to post. Briskit was really really good. Not much of a smoke ring was the worst thing about it, but thats no big deal to me. A little bit of hickory in foil (tried for first time in foil) and liked how that worked, w/ and 50% apricott and 25% apple as the rest, just used hickory chips this time, didn't bury any wood as ussuall. Royal Oak lump, minion start and cooked at my ussuall 235-245 at grate. I foiled at 172ish cause thats when I got around to it and it cooked longer in foil then expected, maybe 41/2 or 5 hours. maybe thats normal, but my last didn't take that long, nor the one before. Dont know what helped this one to be extra good, maybe all that fat and maybe not but its my opinion im starting to thing fat content sure helps for a end product. If not then in certainly doesn't hurt and i'll continue to be more finnicky when shopping for packers. Personally for me foiling is nice for saving drippings and everything but I, with my fattier packers, am not going to foil anymore. I think the outside gets colored more without it and my bark was just soft and some color fading along with it just wasn't what I like. I have yet to top my best briskit which happened to be only my third cook. a large 14 lb. packer with perfect bark, perfect smoke ring, FLAVOR, and moisture, and as good as prime rib my guests said to me. I did not foil that as well as many many of my first cooks and had excellent briskit before. you can tighten bark after but I'm thinking ill just not foil and im to lazy to do that, and by the end of cooking i've had to smell it for to long and im to hungry to wait a little longer. thats just for me though and what I"VE decided. great cook, I was do for one, and the leftovers are great. Make of it what you will and let me know if any of you notice anything who would like to test the fattiness or make comparason's, I was interested in hearing from whoever said they were going to do a side-by-side. Thanks, have a good day.
