I am smoking an 8lb brisket tomorrow, and this is only my second attempt at brisket, and this is larger than I did last time.
I am hoping for some tips from the experts on a few questions.
1. My brisket is about 4" longer than my rack in my upright smoker. What is the best to do in this case? Trim it off at one end or the other (which?)? Is there any suggestions on what could be done with the trimmed piece.
2. I am going to use the foil method around the 150-160 mark. With that in mind, what cook time should I expect at 225? I am thinking around 8 hours + extra 2-3 to let it sit afterwards.
3. Instead of using a cooler to let it sit afterwards, can you just leave in foil in the oven at a low temp like 170? Or will that keep cooking it too much?
Thanks in advance for all the help...