This will be my first brisket I've smoked. We are having family over New Years Eve and celebrating that our son is home for 16 days from Fairbanks, AK where he is stationed in the Army. I'm worried that I might be up against a wall as my days are short on time. I know there are no preset times that it will be done but I am wondering if I got it to a certain point and then possibly finished in the oven. I really don't want that but If I have to, I will. Sunday I have till about 2:30pm or so before I have to go to the airport and then out for dinner. Monday I have to be ready by 4pm when guests arrive. I want to be able to rest this in the cooler for a few hours if possible.
So here is what I bought. Let me know if I did OK and what you think are my best options on smoking. I have a Master Forge vertical propane smoker. Was thinking of smoking at about 300 as that might give me the best amount of time to finish. Pull and foil at 190-195 or when a tooth pick slides in easily.
Here is the brisket. I don't think this is a "full packer" from the things I have read.
So glad I could find one with the fat cap. Too may other places trim them clean.
What are your thoughts on time etc? I've read a good guess is 1.5-2 hrs per pound.
Thanks.
So here is what I bought. Let me know if I did OK and what you think are my best options on smoking. I have a Master Forge vertical propane smoker. Was thinking of smoking at about 300 as that might give me the best amount of time to finish. Pull and foil at 190-195 or when a tooth pick slides in easily.
Here is the brisket. I don't think this is a "full packer" from the things I have read.
So glad I could find one with the fat cap. Too may other places trim them clean.
What are your thoughts on time etc? I've read a good guess is 1.5-2 hrs per pound.
Thanks.
