Hi there,
I'm a newbie from California. Just got an offset, charcoal smoker for my birthday and am going to attempt my first brisket tonight with ribs adding in tomorrow. I have read and re-read everything I can get my hand on but I'm still nervous as can be. I have charcoal, oak chunks and pecan chunks. I have two thermometers on my smoker and a remote meat probe. My brisket is an untrimmed 8 pounder and I have 2 racks of spare ribs. The cooler is lined and ready to go.
So...how long should I expect it to take for the brisket?
What temp do I take it out and put it in the cooler. I have heard from 170 to 185 but that's a BIG range.
Do I need a water pan if my smoker is offset?
Should the charcoal be in a pyramid or in a domino-like pattern?
I have made a rub that I fancy and hope will be yummy. I've also made 6 different dauces so far, but I'm not a huge fan of sauce on my meat!
Any thoughts would be appreciated...and prayers probably wouldn't hurt either
I'm a newbie from California. Just got an offset, charcoal smoker for my birthday and am going to attempt my first brisket tonight with ribs adding in tomorrow. I have read and re-read everything I can get my hand on but I'm still nervous as can be. I have charcoal, oak chunks and pecan chunks. I have two thermometers on my smoker and a remote meat probe. My brisket is an untrimmed 8 pounder and I have 2 racks of spare ribs. The cooler is lined and ready to go.
So...how long should I expect it to take for the brisket?
What temp do I take it out and put it in the cooler. I have heard from 170 to 185 but that's a BIG range.
Do I need a water pan if my smoker is offset?
Should the charcoal be in a pyramid or in a domino-like pattern?
I have made a rub that I fancy and hope will be yummy. I've also made 6 different dauces so far, but I'm not a huge fan of sauce on my meat!
Any thoughts would be appreciated...and prayers probably wouldn't hurt either
