OK smoking noob here. Been reading the "Let's talk brisket"
1.) So using propane with wood chunks and water pan above. For a 7-8 lb brisket how many pans of chunks will I need? They break down slower than chips obviously. Just keep the water pan filled?
2.) I think I am taking it out WAAAY to early. I was afraid it would be like boiled leather but I guess I need to get it to 165 or so and then wrap in foil and put it back into the smoker until it is 200 or so and passed the toothpick test??
3.) How much propane will it use for 225 for 15 hours or however long it will take? Will the water burn out over night??
4.) On that size brisket, fat side up or down?
Like I said...very noob questions but I figured I could get some straight answers from the folks here.
Thanks a ton!!