First off thanks for all the good advice I have found through the forums. I have read a whole bunch. But looking for some opinions on my first brisket.
My son has a 15 pounder that he wants to pull for the game on Sunday night.
1. Should I cook today and reheat tommorow in a slow cooker?
2. Water pan or no water pan. I am still playing around with different burners and can reach better temps without the water pan.
3. should i put it in a pan to catch the drippings?
4. Since I am pulling it anyway, would I be better off cutting the brisket in half?
5. Who is going to win the game?
What I gather is there is no sense in introducing smoke after internal temp is higher than 165 and I should dedicate 1.5 hours per pound to reach 205 internal temp if I can maintain 225 smoker temp.
I have a homemade smoke generator so I really dont have to open the door except to spritz or mop, I was thinking ever 1.5 hours or maybe even every 2.
I also am planning on a couple of ducks toward the end of the smoke as well, and maybe a can of spam.
I think I'm getting an addiction.
Thanks a bunch
My son has a 15 pounder that he wants to pull for the game on Sunday night.
1. Should I cook today and reheat tommorow in a slow cooker?
2. Water pan or no water pan. I am still playing around with different burners and can reach better temps without the water pan.
3. should i put it in a pan to catch the drippings?
4. Since I am pulling it anyway, would I be better off cutting the brisket in half?
5. Who is going to win the game?
What I gather is there is no sense in introducing smoke after internal temp is higher than 165 and I should dedicate 1.5 hours per pound to reach 205 internal temp if I can maintain 225 smoker temp.
I have a homemade smoke generator so I really dont have to open the door except to spritz or mop, I was thinking ever 1.5 hours or maybe even every 2.
I also am planning on a couple of ducks toward the end of the smoke as well, and maybe a can of spam.
I think I'm getting an addiction.
Thanks a bunch