Hey guys. I got back from Basic Training on Saturday and already the family wants something smoked. I'm going to be doing my first brisket tomorrow and had a couple of questions. I see some people use a foil pan and some people don't. What are the reasons either way? I was planning on not using a pan and then foiling it at 170 and taking it to 200 then letting it rest for 1-2 hours. Also, what temp do you guys smoke it at? I was planning on keeping it between 230 and 250. Lastly, is there anything special I need to do as far as trimming it before I smoke it? Thanks a lot guys! I'll probably be smoking a lot in the next month as I leave for officer school the end of January. Thanks again all.
post #1 of 14
12/10/09 at 7:42pm