I defnitely prefer smoke and wood and charcoal flavors but i need to turn out a bunch and dont have the time to babysit the grill.
So can anyone share some oven tips and tricks to get a superior brisket ?
Recipes i have seen leave it at 350- but my expereince with pork shoulder tells me there can be a better way to get some more texture.
so what do you recommend? Some recipes would also help out.
I was thinking of maybe using some smoked salt to enhance the smoked flavor- but perhaps it would be too subtle.
also.. how much salt per pound do you recommend?
thanks so much.