Ok pressure is on. Bought a Smoke Hollow Electric last year, smoked some ribs and chicken. Got that down OK.
Now my challenge. Never smoked a brisket before - did one in oven a couple of times, nice and tender, tasted great. Opened my mouth and said I would smoke one for younger daughters birthday on the 20th. Here is the plan. About 12 people, buying brisket at Cotsco. Would like to do flats, maybe 2 about 6-7 lbs each. My theory is to do 2 smaller , more uniform sizes the 1st time so meat cooks basically uniformly the same. Plan to smoke as most suggest at 225 - 250 degrees for about 2 hours per pound Using hickory. So that will be 12 - 14 hours. Questions I have is how long to keep adding wood chips? I've been told no more than about 5 hours or the meat will turn bitter. Is that correct? The folks eating some are picky and may not enjoy a real smokey piece of meat, so I think I will error on the side of caution to be safe. Would you suggest different wood? Dinner will be at about 5pm on Saturday. Plan to use Jeff's rub the day before and have in the smoker by midnight there about on Friday. If all goes right they should be done about 1pm Saturday. Will wrap in towels and hold in cooler until time to serve. I would like to slice rather than pull so I have heard do not overcook so the meat will not crumble when slicing. I'm thinking about 185 - 190. I have a dual temp thermometer so I think I'll be able to control heat and time that way, but most likely the old toothpick in the meat like butter will be the best. After taking out of the smoker and wrapping in towels will the temp go up and continue to cook, therefor causing the meat to be overdone?
I know I have asked a lot of questions, but I always worry about doing something for the first time. I have learned it always gets easier the more times you do it, whatever that may be.
Thanks for your Help