G
Guest
Guest
Hi everyone,
I've been smoking for about 6 months now on an ECB and just got my WSM 2 weeks ago. I am amazed at the control I have over the temp!
I want to do a brisket this weekend and have a couple of questions. The brisket I have is the flat only- about 5.5lbs in cryovac. Do I still smoke this at app. 1.5hrs/lb and what is my final internal temp? I have seen both 185 and 205 on this site. Oh, and has anyone used Montreal steak rub on a brisket? Thanks in advance.
Gary T.
I've been smoking for about 6 months now on an ECB and just got my WSM 2 weeks ago. I am amazed at the control I have over the temp!
I want to do a brisket this weekend and have a couple of questions. The brisket I have is the flat only- about 5.5lbs in cryovac. Do I still smoke this at app. 1.5hrs/lb and what is my final internal temp? I have seen both 185 and 205 on this site. Oh, and has anyone used Montreal steak rub on a brisket? Thanks in advance.
Gary T.