I have done a fee smaller brisket and so far all have came out great. I know there a lot of way of doing brisket. I am using a Rec Tec pellet smoker. I like to cook at 225 low and slow. I have only trim a little of fat off and will cook fat up and will not foil. I want to have it ready by 1 pm on Sat. I know each brisket are different. I will cook to around 185 190 then start doing the toothpick test. I do have a few question,
1) What kind of wood pellet is best for brisket?
2) What time would start cooking?
3) If it get done early how long can I foil it and keep in a cooler?
4) If it not done can I raise the temp in the smoker the last few hours and still be ok?
I can start any time but just want done and warm for dinner time.
Thanks
1) What kind of wood pellet is best for brisket?
2) What time would start cooking?
3) If it get done early how long can I foil it and keep in a cooler?
4) If it not done can I raise the temp in the smoker the last few hours and still be ok?
I can start any time but just want done and warm for dinner time.
Thanks