- Apr 21, 2017
- 5
- 10
Hello, not real familiar with forums but anyway. I live in Wyoming and have two smokers a Bradley digital and my new addition is a Smoking Tex with an Auber WSd1501GHP (it has the meat probe). also have iGrill2 with 4 temp probes.
I got Jeff's book for Christmas 2 years ago and everyone loves his recipes. I mostly do ribs, chicken, and turkeys, and have made most of the sides in the book as well.
I have been smoking about 2 years now once a month or so. Tomorrow I will be attempting a 15lb USDA Prime Brisket from Costco. using my Smoking Tex with The Auber
Question one, it doesn't fit in my smoker can I cut part of it off if so what end, do I need to sear it or something?. it looks like I need to cut 4" off if I place it diagonal in the smoker.
Question two, is it realistic to plan for 1.5hrs per pound. and should I plan to finish using that time table near my 6pm dinner time or should I shoot for an earlier time and wrap with foil and place in a cooler until dinner time?
Question 3. I always see a people say 225° to 250°, every smoke I have done in the past I do at 225° should the brisket be smoked at 225. The smoking tex with The Auber temp controller maintains Set Point +/- 1°.
The Plan is: Garlic and onion paste in the frig. today to place the brisket in the smoking tex tha is at temp 225° Saturday 11am to finish Sunday 4pm to eat at 5:30pm.
Thanks in advance for any help guys.
I got Jeff's book for Christmas 2 years ago and everyone loves his recipes. I mostly do ribs, chicken, and turkeys, and have made most of the sides in the book as well.
I have been smoking about 2 years now once a month or so. Tomorrow I will be attempting a 15lb USDA Prime Brisket from Costco. using my Smoking Tex with The Auber
Question one, it doesn't fit in my smoker can I cut part of it off if so what end, do I need to sear it or something?. it looks like I need to cut 4" off if I place it diagonal in the smoker.
Question two, is it realistic to plan for 1.5hrs per pound. and should I plan to finish using that time table near my 6pm dinner time or should I shoot for an earlier time and wrap with foil and place in a cooler until dinner time?
Question 3. I always see a people say 225° to 250°, every smoke I have done in the past I do at 225° should the brisket be smoked at 225. The smoking tex with The Auber temp controller maintains Set Point +/- 1°.
The Plan is: Garlic and onion paste in the frig. today to place the brisket in the smoking tex tha is at temp 225° Saturday 11am to finish Sunday 4pm to eat at 5:30pm.
Thanks in advance for any help guys.