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Howdy do

post #1 of 6
Thread Starter 

   Hey there, everyone. I live just north of San Antonio

 

   Smoking experience... I've smoked ribs quite a few times, definitely went through some trial and error and settled on a recipe/process I'm happy with. Currently have my first brisket in the smoker.

 

   I have an electric smoker; a Cajun Injector that I've been happy with so far.

 

   Question about the brisket... do I have to wrap it in foil around 165 IT? I've seen where some people do and some don't. If I don't wrap it in foil, will the time still be in the ballpark of 1 - 1.5 hrs/pound to get to ~195 IT?

post #2 of 6

Hello and welcome to you, I wish someone had seen this earlier.

I never wrap anything, I just let it do whatever it's going to.

Every piece of meat is different as to how it cooks.

The best advice I can give you is to always start smoking 

long before you think you need it done.

You can keep it hot for hours in a cooler wrapped up,

But if you plan for a specific hour and it's not done.

You see what I'm getting to here.

The 1 to 1.5 thing is just a very rough estimate.

Have fun and pictures are nice.

 

                             Ed

post #3 of 6

Welcome to the board! I enjoyed visiting San Antonio in 2005 but after I came home I had accordion music stuck in my head for three days. Oh well the Alamo was on my bucket list and the Riverwalk was a plus.

post #4 of 6
post #5 of 6

Welcome to SMF!

 

Glad to have you aboard Adam.

 

Gary s (above) has some really good threads on brisket.

 

Well worth reading.

 

Al

post #6 of 6
Quote:
Originally Posted by SmokinAl View Post
 

Welcome to SMF!

 

Glad to have you aboard Adam.

 

Gary s (above) has some really good threads on brisket.

 

Well worth reading.

 

Al

 

 

Thank's Al I appreciate the nice comment

 

Gary

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