marywalker
New member
I've been experimenting with various woods and temperatures to achieve the perfect smoke ring on brisket, and it's definitely more art than science. What truly helped me was seeing it as a learning process, similar to how you would look for online quiz help to test your knowledge and fill in any gaps. By taking notes on heat control, meat prep, and rest intervals, I've noticed a continuous improvement. I'm curious to learn how others here keep their findings consistent do you rely on feel, thermometers, or just years of practice?