- Oct 3, 2009
- 75
- 11
First of all I have only been smoking for about 6 months but I couldn't have done it without the vast knowledge I found here and great advice everyone has given.
All this help has allowed me great success doing fish, chicken (whole and drums), turkey and last time a pulled pork.
I have impressed my family so much that my in-laws have asked me to do a New Years brisket...my first brisket!
Here is the situation:
1) I will be smoking with a Electric ECB.
2) At 7500 ft in the mountains of Colorado...cold
3) A 10-11 pound brisket
4) And don't have 15-18 hours.
SO now what...sorry but follows are a ton of questions?
1) Can I cut the brisked into two 5-5.6 pound pieces to reduce the smoke time?
2) Can I run a bit hot, say 225-250 and still have a tender finish?
3) Is it wise to foil at the stall point like on a pork shoulder?
4) Any other advice that I would need......
:icon _confused:
<==== this me...a LOT confused!
All this help has allowed me great success doing fish, chicken (whole and drums), turkey and last time a pulled pork.
I have impressed my family so much that my in-laws have asked me to do a New Years brisket...my first brisket!
Here is the situation:
1) I will be smoking with a Electric ECB.
2) At 7500 ft in the mountains of Colorado...cold
3) A 10-11 pound brisket
4) And don't have 15-18 hours.
SO now what...sorry but follows are a ton of questions?
1) Can I cut the brisked into two 5-5.6 pound pieces to reduce the smoke time?
2) Can I run a bit hot, say 225-250 and still have a tender finish?
3) Is it wise to foil at the stall point like on a pork shoulder?
4) Any other advice that I would need......