Clean smoke starts with properly seasoned splits, not gray, punky logs. Here’s how to hit the right moisture range and store your wood so the fire runs steady and the meat tastes like wood, not creosote.
Dial in fat-cap thickness and orientation to your specific smoker for better bark, juicier slices, and fewer surprises. Includes a baseline Texas-style cook to validate your trim.
Master the art of smoking brisket with this comprehensive guide covering everything from selecting the right cut to achieving that perfect bark and tender interior.
