The wife picked up a small brisket on special at Shop Rite.. only 2.89 lbs in total size. If I'm still looking to go low and slow, approx how long would I need to smoke it to get to 200 IT? Also opinions wrapping when it hits a certain temp before finishing (is that usually 165?)?
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When I do briskets I plan for 1 hour per pound plus 2 hours at 235. I always foil at 165. I pull the brisket at 195-197 and into an empty ice chest for at least an hour and 2 or 3 are better. Be sure you keep an eye on your temps both smoker and meat and you'll be fine. Wrapping will help conserve moisture.