Im going to try smoking for the first time ever this weekend. Im going to try and smoke two 4lb briskets, it was an 8lb packer but too big for my smoker so il cut it in half so it will be a 4lb flat and a 4lb flat and point.
My first question is ive read roughly it takes 1h15m per lb at 225 degrees, how does that change when you have two separate briskets on two separate racks? (im sure they will take longer than the 5 hours to smoke a single 4lb but less than the 10 hours to smoke an 8lb)
Do you put your brisket directly on to the rack or on/in an uncovered foil tray?
If i put the two briskets one above the other do i need to rotate them so they both cook evenly, if so how often?
I heard i want to try and keep my water tray in smoker about 2/3 full all the time is this the case?
Should I top up my soaked hickory chips ever 2/3 hours?
Some things ive read mention them resting wrapped in a towel in a cooler, is this necessary?
Here is my plan for smoking this brisket, is anything wrong or missing?
Im going to cut my 8lb packer in half then inject each brisket with marinade, apply my rub then wrap in plastic wrap and put in the fridge friday evening.
Im going to leave it in the fridge until sunday morning when i will let them sit for an hour or two before putting it on the smoker.
I will have the smoker at 225 and the water tray 2/3 filled before the briskets go on.
Leave the briskets on the racks (the water pan below will catch any drippings i assume) until the internal temp if 160, not sure how long this will take as im sure two briskets will change smoking time.
Once im at 160 take them off and wrap each in aluminum foil and put back in the smoker for a few hours until internal temp of 200.
Take them off, let them rest for an hour or so still wrapped in aluminum foil, slice and serve.
Thank you all very much for any help or info you give me, I really hope this turns out well, ill maybe post a few pictures as i go.
Edited by trundle888 - 4/22/16 at 6:09am