Posted 12/24/2018 07:14 (#7192735 - in reply to #7192220) Subject: RE: Smoking brisquet
West Central IL
I've had good luck with Emeril's Texas Style recipe. If you don't like spicy, leave out or reduce the amount of cayenne pepper though. I've got two on the smoker right now. 225 degrees until it reaches 190. Then I see how easy a probe goes into it. Have taken them all the way to 205 before. Sometimes toward the end I'll bump it up to 250 to get it done, and sometimes I wrap it in foil at 160 to speed it up.