I plan on smoking a briskett this weekend. Nothing major, just a 3 or 4 pounder. Any tips on what to look for when purchasing a briskett? I am probably just going to go to my local supermarket. (I may have to pre-order for one of that size??) But I hear the different terms thrown around for I guess what would be different types of briskett. Just want to know exactly what to look for for best results.
Also, when you get up to 170 or 175* and you take it out to wrap it, do most of you add any liquid/mop, i.e. apple juice, bbq sauce or is the steam inside the wrapping enough to keep it moist? I was planning on letting mine rest for around an hour, but now I am thinking I should try and wait at least two hours. I don't get what the cooler does either. It obviously does something, but I don;t have one so I may just have to wrap it nice and good.
Tips/Suggestions.....
Also, when you get up to 170 or 175* and you take it out to wrap it, do most of you add any liquid/mop, i.e. apple juice, bbq sauce or is the steam inside the wrapping enough to keep it moist? I was planning on letting mine rest for around an hour, but now I am thinking I should try and wait at least two hours. I don't get what the cooler does either. It obviously does something, but I don;t have one so I may just have to wrap it nice and good.
Tips/Suggestions.....