Sign into an existing account

Learn the lesson.

I'm not sure how you fucked up your brisket, as there are a myriad of ways, but it generally leans to having too much heat over the prolonged time you are cooking it or too little heat and not sealing the juices.

As far as fish, it is much more forgiving, as the average length of the smoking is much smaller. If you are doing it at lower than 200, I would suggest wrapping it (brisket, not fish).

Generally, I am not a fan of wrapping, or tenting, although I have found significant benefits to that, when done correctly.

I would suggest you try a couple of squares of fatback to get an honest perspective of what you are roasting in, and how temperature goes ahead and fucks with that.

Many first time fucks, are opening the lid far too often, and destroy what they perceive they are lovingly trying to create by releasing the heat that has built up, and in effect, destroying that which they try to create.

Oh, so I guess I already made that tonight. The pancakes were mostly cabbage and included two eggs, along with a carrot, an onion, a potato, and a zucchini. I don't have a grill, so a hot pan on a stove had to suffice.