one day i can have a real smoker and even a good thermometer...lol but you have taught me how to use with what i've got. when brisket reaches the stall point do you recommend wrapping it in foil?...
wood chunks to hot coals for smoke flavor. season trimmed beef cheeks with malcom's grande gringo seasoning and killer hogs hot rub place beef cheeks on pit and smoke for hours. remove beef cheeks from out and place in aluminum pan. add onion, garlic, beef broth, and hot sauce. insert wired probe thermometer...