So for Thanksgiving I am smoking a Turkey and a Brisket Flat.
I am good on the turkey But this is only my 2nd Brisket. And its a Flat, so what time should I put this on to get it done and rested by 5Pm?
have some quick ?s for you guys. I am smoking ten butts thing weekend for my nieces party.
I usually don't foil butts but I am going to for sure on this batch. My plan was to smoke them to 160, foil get them to temp, then double foil and put them into coolers. Then open and pull them...
so when you buy a rack at the grocery, they taper, one end is the thicker and one is smaller.
the thicker end has allot of meat on the top of the ribs, but it doesn't cook like the small end, do you trim that top meat off for a even cook?
the smoking stone is just a diffuser, add your charcoal and wood chunks, then set the smoking stone in place and put your meat over it. the Smoking stone keeps direct heat off the bottom of your meat, allowing indirect cooking