Recent content by rnlussier

thanks ! - I am trying to time to smoke so that it will be done when we are ready to eat. I will have some hungry company here !!

Hi everyone - I am smoking my first brisket and have a question. I have a 10 pound brisket, and need to cut it in half to fit on the shelves in my smoker. Does the rule still apply for 1.15 minutes per pound, for 12 or so hours, or do I cut the time in half, since the brisket is now two...

Thanks All ! - much appreciated !

I have been smoking meats for a few years now since my kids got me a smoker for fathers day. I'm very much a begninner, but have the hang of it. I have been using the general 3-2-1 (225 degrees) method and have good success with beef and pork ribs. However, every time I watch the food channels...