….. coat with Worcestershire and then rub with salt, pepper and chili powder

…. Bbq at 275 with pecan wood until a toothpick can be pushed into the meat without feeling resistance… usually about 45 minutes per pound

… crutch at 5 hours

Had to look up crush. So wrap it at the 5 hr mark? Think cherry wood will do a good job I dont have any pecan but have lots of cherry.

Dose it need to soak over night or for a few days in the Wocestershire?

I have an okohomla Joe and smoked only a few things. Some chicken and a pork butt a few years ago. The chickens came out nice and juicy but a touch salty I put to much seasoning rub stuff on them where I read they needed it I think. The pork butt didnt get to temp after more hours than it said it normally takes so I finished it in the oven after 13 or 16 hours on the smoker. It was a little dry but I didnr wrap it just left it bare on the smoker the entire time. I have had some deer and other things turn out well over the years but

Basically I dont know squat about it and want to learn how to have confidence a good finished product every time. I have a beef brisket in the freezer and was thinking smoking it would be a good project for the boys and I.

Its something I can do from a chair if needed and guy stuff with the young men. I will probably wait tell the temp drops some or have to plan on making it an all night thing, heat has been a bit rougher on me this year.

So any tips ore favorite rubs or techniques your experienced smokers like and use that can help this novice along? Its hard to teach something I suck at.

I used to visit a BBQ forum for awhile...those guys get pretty obsessive, lol...The paper wrap craze ran through them like poop from a goose...