- Jan 3, 2017
- 8
- 20
Just got my first smoke under my belt! A lil 4.5 lb brisket using hickory chips. Went back and forth to foil or not. I did end up at 160* and cooked till IT was 195 then put in a cooler for about and hour and a half. ( cleaned out all the cheese in fridge and made a killer Mac and cheese while I waited) only question I have is on the wood chips. I put in the 1/2 cup as the manufacturer suggests, it's a MES 40", about every 1 to hour and a half. Is that pretty normal? All in all I am thrilled and can't wait to make sammies for work this week and smoke something next weekend!
A HUGE thanks to all the posters on here as I scowered this site for the past week and learned a lot!
A HUGE thanks to all the posters on here as I scowered this site for the past week and learned a lot!