Sandman4182
Is lookin for wood to cook with.
Ok Brethren im gonna pop my cherry on a brisket tomorrow what do I need to look for, internal temp. smoking time, injection. thanks all
Start simple with your first one. I'd say rub with S&P, no injection, and cook until probe tender. When you can slide a thermometer in like it's going into butter, it's done. It can be anywhere between 185 degrees to 215 degrees, so check for tenderness, not temperature.
When done, wrap in foil and and then a towel and put in a warm cooler to rest for 1-2 hours at least. Slice against the grain and enjoy.
Thats great advice thanks. I got a Flat from the store and its 3.7# I heard that its around 1 1/2 # per hour any truth to that at all. Or should I just throw that out the door and just let it do its thing.