CtTradArcher
Knows what a fatty is.
Having a family reunion tomorrow from 12:00 - 5:00. 30 people coming to my house. Everyone is bringing something, so there will be lots of food.
My contribution is to smoke an 11 lb brisket on my offset. I am planning on hot and fast at around 300 degrees, wrapping in paper at 160-ish. I would like to have it in the cooler resting between 12:00 and 1:00.
What time do I have to get it on the smoker? I am thinking I will need an hour to get the smoker up to temp and running steady...
Thanks!
My contribution is to smoke an 11 lb brisket on my offset. I am planning on hot and fast at around 300 degrees, wrapping in paper at 160-ish. I would like to have it in the cooler resting between 12:00 and 1:00.
What time do I have to get it on the smoker? I am thinking I will need an hour to get the smoker up to temp and running steady...
Thanks!