Hey folks I need your help,
I just left my local BBQ place and was told by the owner that I had to add about 12 chunks of soaked wood chunks to my smoker, 4-5 at a time to have a continuous smoke. He told me that if I don't see white smoke coming out the top, I'm not smoking. not sure about this so I'm reaching out to the REAL experts.
I also wanted to know if you all remove the excess fat prior to slicing the brisket. I've done one in the past and notice a thin layer of fat and don't know if to trim it or leave it.
I have a 12 lbs packer and plan on smoking it for approx. 18 hours followed by 1-2 hours in the cooler wrapped up in foil.
Please give me some guidance so I can impress my family of 12 showing up tomorrow for a brisket dinner.
Thanks!
I just left my local BBQ place and was told by the owner that I had to add about 12 chunks of soaked wood chunks to my smoker, 4-5 at a time to have a continuous smoke. He told me that if I don't see white smoke coming out the top, I'm not smoking. not sure about this so I'm reaching out to the REAL experts.
I also wanted to know if you all remove the excess fat prior to slicing the brisket. I've done one in the past and notice a thin layer of fat and don't know if to trim it or leave it.
I have a 12 lbs packer and plan on smoking it for approx. 18 hours followed by 1-2 hours in the cooler wrapped up in foil.
Please give me some guidance so I can impress my family of 12 showing up tomorrow for a brisket dinner.
Thanks!