We've smoked salmon and pork loin (thanks everyone for the help), but really want to do a melt in your mouth brisket. We have an elective smoker that only has one steady temp (I think it's 225 deg).
What size do you recommend? There are only 2 of us, but if it turns out well we'll share at our Friday night app & drink group. So if we need larger than we can eat we're okay with that.
Should we inject to get it tender, like we do the pork loin? We have a Texas rub we like so we'll use that. What IT? How long should that take at 225 deg? We live in SoCal so we can grill /smoke year round.
We'll have the foil, towels and cooler ready to let it rest.
Lorraine
What size do you recommend? There are only 2 of us, but if it turns out well we'll share at our Friday night app & drink group. So if we need larger than we can eat we're okay with that.
Should we inject to get it tender, like we do the pork loin? We have a Texas rub we like so we'll use that. What IT? How long should that take at 225 deg? We live in SoCal so we can grill /smoke year round.
We'll have the foil, towels and cooler ready to let it rest.
Lorraine