Good afternooon Gents (&ladies), I made it my NY's resolution to cook and grill more and felt this was as good of a time as any to start and get on the forum. I've lurked here for the past 2 years picking up as much knowledge as I can, but this year I decided to get more involved.
My goal this weekend is to make some chili for the football games and I thought I'd add some smoked beef to the mix to liven things up. My plan is to grab a brisket point, smoke it and add that goodness to some chili. I have had mixed results smoking brisket in the past on my Weber Kettle (mostly using too small of a piece of flat/not smoking a whole brisket), so I'm lacking a little confidence. I have smoked whole Pork shoulders, so I have some idea about time/temp/coal arrangement from doing those, but Brisket still poses a challenge to me.
That is why I'm here now, before I start, to ask for some advice.
I am totally unsure what temp, time, methods and wood to use to have a good smoke. I can grab a 3-5 lb. point from my local butcher, already have a few good rubs to use, but I'm lost from here on out.
Can you all please help?
Thanks in advance,