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The Water Cooler
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<blockquote data-quote="Brandi" data-source="post: 2243286" data-attributes="member: 24446"><p>I agree, I never par-boil, spritz or wrap in foil for most things like ribs. Many BBQ'ers say you don't absorb any more smoky flavor after an hour or two so no point in keeping it in the smoker. A smaller group of professional BBQ'ers say "not true" and will smoke the whole time and I agree. My ribs come out perfectly every time as long as I do everything correctly. My pork butt stays in the smoke for the entire time and when it comes out you'd give up your first born for a second bite.</p><p></p><p>The only thing that gives me trouble is brisket. My brisket is good but not like angels singing as you chew good like my pulled pork. I did break my rule the last time smoking a brisket and finished it in foil in the oven. It came out tender but the flavor just had this almost pot roast taste along with the smoke and that won't fly. At least going the full-time in the smoker gives it a better flavor even if its not as moist.</p><p></p><p>Anyone have a good brisket method that's proven?</p></blockquote><p></p>
[QUOTE="Brandi, post: 2243286, member: 24446"] I agree, I never par-boil, spritz or wrap in foil for most things like ribs. Many BBQ'ers say you don't absorb any more smoky flavor after an hour or two so no point in keeping it in the smoker. A smaller group of professional BBQ'ers say "not true" and will smoke the whole time and I agree. My ribs come out perfectly every time as long as I do everything correctly. My pork butt stays in the smoke for the entire time and when it comes out you'd give up your first born for a second bite. The only thing that gives me trouble is brisket. My brisket is good but not like angels singing as you chew good like my pulled pork. I did break my rule the last time smoking a brisket and finished it in foil in the oven. It came out tender but the flavor just had this almost pot roast taste along with the smoke and that won't fly. At least going the full-time in the smoker gives it a better flavor even if its not as moist. Anyone have a good brisket method that's proven? [/QUOTE]
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