I have a 3lb flat that I plan to smoke for tonight's supper. Marinating in Italian Dressing right now. Will rub down with paprika, garlic powder, black pepper and chili powder.
My electric Brinkman will top out around 250° and I can throttle it easily at 225° or lower with the door. Putting it on at 11 am. - Figuring about 4hrs to get it to 190° - is that about right? I see some folks foil others don't . Right now I just plan to let her go until I wrap for the final 2hr set in the cooler but I don't want to dry it out - reconsider foiling? Also, should I mop the flat in process or no? Thinking I'll lose too much heat if I pop it open to mop several times.
I have a recipe to try for a Spicy Beer Sauce that I plan to serve with it... along with beer margaritas... yum.
If I think of it I'll do the Q-View thing.....