Hey folks,
been smoking meats for about a year now on a stick burner, traeger, and Kamodo joe. Gotten butts, beef and pork ribs, chicken wings and thighs and jerky all down quite well. Also turned the two briskets I have attempted (both on the traeger) into expensive pieces of jerky. I’ve done a flat and a packer so far and both we’re pretty disappointing. Parts of the packer weren’t too bad but the flat was a train wreck. Looking to give a flat another go because I didn’t want to burn more money than necessary on another packer just to be let down. I need any tips advice or suggestions. The previous two I have cooked we’re both smoked unwrapped the whole way. Planning on doing this flat in the Kamodo joe and wrapping at about 160. I have been reading brisket is more feel than temp when you get the probe into butter feel but just don’t really know how to proceed or what mixture I should add when foiling.
thanks for the help guys!
Caleb
been smoking meats for about a year now on a stick burner, traeger, and Kamodo joe. Gotten butts, beef and pork ribs, chicken wings and thighs and jerky all down quite well. Also turned the two briskets I have attempted (both on the traeger) into expensive pieces of jerky. I’ve done a flat and a packer so far and both we’re pretty disappointing. Parts of the packer weren’t too bad but the flat was a train wreck. Looking to give a flat another go because I didn’t want to burn more money than necessary on another packer just to be let down. I need any tips advice or suggestions. The previous two I have cooked we’re both smoked unwrapped the whole way. Planning on doing this flat in the Kamodo joe and wrapping at about 160. I have been reading brisket is more feel than temp when you get the probe into butter feel but just don’t really know how to proceed or what mixture I should add when foiling.
thanks for the help guys!
Caleb