John A. Fullilove of Smitty’s Market in Lockhart, Texas, shares his secrets to smoking like a pitmaster.
Texas pitmasters preach post oak, but fruitwoods give a sweet finish. Soak the wood chunks in water for a slow burn.
The key is indirect heat: Meat never goes directly above the coals. The smoker temperature should hang around 225 degrees.
Don’t lift the lid like it’s show-and-tell. Brisket might take up to six hours in your chamber. Aim for a meat temp of 195 degrees.
Let the finished meat rest for 10 minutes to allow the juices to redistribute. When your knife cuts in like butter, it’s go time.
Try these recipes for your barbecue: