I will be attempting my fist try at smoking a brisket for Easter this weekend. I have a Masterbuilt 30 Analog smoker.
My sister bought a 17lb brisket & had the butcher cut it into 3 pieces (I'm not sure why & I haven't seen it yet).
My questions are:
1) should I rotate them in the smoker as I'm cooking?
2) How do I go about checking temp, etc. ...each piece or just the largest?
3) If all pieces are approx 5.5lbs, do I use that weight to gauge the approx length to cook? If I wrap in foil at 165degrees, will they cook faster?? (trying to figure out when I should start them when she want to eat at 1pm)
Any tips, tricks, hints etc. will be greatly appreciated!!
Thank you in advance!!