John A
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Total Posts:
4295
- Joined: 1/27/2006
- Location: Daytona Beach, FL
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If you feel like beef but do not want to wait all day on a brisket try a piece of top round, fast, easy, and good. Rub it and stick it in your smoker with some hickory wood at 225 degrees. I take it out at an internal temp of 120 degrees, foil and into the cooler for about an hour, slice it thin. Get those taters, biscuits, and gravy ready. And again. You really need a thermometer with a probe for this sort of thing.
John
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