OK, I'll admit it. We've been smoking for several years now, but never a beef brisket. This will be our first. I'm also new to this forum. So happy to have found this.
Here's my question:
First of all, it's only a 4lb.er. Second we will be doing it along side ribs. Now we have ribs down pat, but never have done any kind of beef with it. I know my little guy will dry out doing it the whole time on the smoker given its size. Would it be a good idea to do 1 hour on the smoker to get a good shot of smoke, then bring it in and finish in the oven wrapped, where I have full control over the time and temp? I know it won't have a good crust, but I mainly just want to give it a bit of a real smoke taste that you can't get in the oven. Any thoughts? Planning on doing this Thanksgiving next week since we had an early turkey already.
Here's my question:
First of all, it's only a 4lb.er. Second we will be doing it along side ribs. Now we have ribs down pat, but never have done any kind of beef with it. I know my little guy will dry out doing it the whole time on the smoker given its size. Would it be a good idea to do 1 hour on the smoker to get a good shot of smoke, then bring it in and finish in the oven wrapped, where I have full control over the time and temp? I know it won't have a good crust, but I mainly just want to give it a bit of a real smoke taste that you can't get in the oven. Any thoughts? Planning on doing this Thanksgiving next week since we had an early turkey already.