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Guest
Guest
I'm brand new to this board so please forgive my elementary question. Anyway, I just bought a SMC and was wondering if there was a defined set of standard do's and don'ts when smoking a brisket. There seems to be many posts on brisket but as a novice I can't seem to get a clear picture of the whole process. Are there are definitive rules to this?
Things such as
What should be the targeted internal temp be
Where should temp be measured
What should smoking chamber temp be
What is the ideal brisket size (weight)
How long to cook per pound
Should I wrap in foil for part of cooking process, if so, for how long
I'm totally in the dark and plan to try a brisket tonight (midnight cook)
I would appreciate any help I can get.
Things such as
What should be the targeted internal temp be
Where should temp be measured
What should smoking chamber temp be
What is the ideal brisket size (weight)
How long to cook per pound
Should I wrap in foil for part of cooking process, if so, for how long
I'm totally in the dark and plan to try a brisket tonight (midnight cook)
I would appreciate any help I can get.