I have a trimmed 5lb brisket.
Using a charbroil horizontal smoker w/ new hardwood briquets & hickory wood chips & chunks.
Brisket sat in a rub over-night.
I need info on cooking time & temp @ 225 to 250'
2 weeks ago, I did a 6lb'er for 7 hours, internal temp went to 190, and the top was great, the bottom was dry.
I have plenty of iced tea & beer to see me through whatever time it takes.
Also need info on using the "Texas Crutch" method
THANKS
Using a charbroil horizontal smoker w/ new hardwood briquets & hickory wood chips & chunks.
Brisket sat in a rub over-night.
I need info on cooking time & temp @ 225 to 250'
2 weeks ago, I did a 6lb'er for 7 hours, internal temp went to 190, and the top was great, the bottom was dry.
I have plenty of iced tea & beer to see me through whatever time it takes.
Also need info on using the "Texas Crutch" method
THANKS