So i picked up a master built vertical dual fuel smoker. nothing to glam but i hope for a beginner its a step forward.
picked up a few briskets (3 roughly 9-12lbs per before timing fat) and 14lb pork butt. picked up some hickory and pecan chunks.
gonna use propane for fuel since i don't think I'm ready to attempt coal/wood only yet.
what is the typical standard for the wood chunks? directly to flame, or put in a pan dry and guessing they just eventually get hot enough to smoke? or do you expose to directly heat then onto a pan?
i heard a coffee can works well?
I've read about soaking the chunks initially for 30 mins prior to heat, but from what I've gather that only initiates steam, and not smoke. so id figured no on that.
i know there is a back and fourth on fat cap up or down, but for a new comer, which would be i guess you could say, the safer route of the 2 to prevent drying out the meat?
pre heat smoker, where do i measure temp, I'm assuming at the very top? inside?
using chunks (roughly 3''x3'' cubes) I'm assuming check in every 45- and hour, but at what point do i stop adding wood, to allow the heat to cook and not over power the meat with straight wood influence?
would using hickory and pecan at the same time be pointless? will one over power the other or should i do a 1:2 ratio? if not which would you say is the better wood to use?
seasoning for brisket- thinking just sticking to corse salt and pepper, any thoughts?
any help is appreciated. i really hope i pull this off and i can bring back some good results