I usually low and slow roll them in the way back region of indirection (talking heat)...
Maybe it's me but I prefer my brats to have a little smoke stank on them.
That's the way others should have attempted it imo. Less likely to become a "meme" when you design based on an engineer's opinion rather than a sales person's. :suds:
I don't even game.
The specs on ram, processor, memory (no sd but who cares when it packs 512GB?), headphone jack and a mother fucking 6 AMP battery? Take my money...
Use butcher paper instead of foil on the brisket. :thumb:
(I've used both foil and paper and both work but the purists will tell you to use paper. :cool2:)
Ah. I know it's a lot of extra work but it's always a good idea to rotate the meat from the top rack down towards the bottom and back up again throughout the cook for a more even finish. Hopefully no one will know any better and you'll still come out as a pit master. :suds:
I've done that before. Got home on a Friday night, smoked a butt for about 4 hours and finished it in the oven (wrapped) overnight at 200. It turned out awesome the next morning. :suds:
This makes sense if you don't like the rubs.
I don't use usually sauce my pulled pork so I rely on the flavor and color/bark the rubs adds during the smoke.
Briskets and butts are pretty close in the low and low.
Use whatever seasonings/rubs you like and low-n-slow brother.
You'll know it's done when the temps are right and the probing action fells like butter imo.