Hey yall, Name is Yuri and the SMASH is a softball nickname I've had for awhile. Currently I'm cooking an 18 lb beef brisket and stumbled on this forum while sitting outside here enjoying my aromatherapy via smoking. I have a 30 inch master built electric smoker.
Hope someone experienced looks at this and has some suggestions I'm cooking this beast cut in half because it wouldn't fit in my smoker. So I set the timer for 23 hours and question the length of time I've chosen based off reading in here 1 hour per pound but add a few just incase so 23 hours is my plan... currently 10:20pm and 12hrs 58 minutes remain. Am I over cooking at 220 internal temp is 158F.
Hope someone experienced looks at this and has some suggestions I'm cooking this beast cut in half because it wouldn't fit in my smoker. So I set the timer for 23 hours and question the length of time I've chosen based off reading in here 1 hour per pound but add a few just incase so 23 hours is my plan... currently 10:20pm and 12hrs 58 minutes remain. Am I over cooking at 220 internal temp is 158F.