Hi Guys, Looking at trying my first brisket this weekend or next. I have 2 questions
1.) I have not seen anything in the posts about tender quick, I remember buying because of what I read on here about the danger zone. I used for turkey but wasn't sure if brisket would need it?
I am using an electric smoker if that matters. It does get up to the temps mentioned but thought I better ask about the tender quick because of the length of the time it will be in the smoker.
2.) Can I cook the brisket at 200 degrees (Smoker temp) if I was going to start it late at night and leave it run until the morning?