I have been lurking these boards for about 4 months and finally decided to sign up. You guys are great and very knowledgeable! I've gotten a lot of great tips from you all. I am just looking for a couple opinions. First would be to foil or not to foil. Second would be a guess on the cook time for my brisket.
I have a Choice 9 lb. brisket flat that is untrimmed, rubbed and ready to go. I plan on smoking at 210 to 220 degrees, fat side down. I'm going to use oak & hickory for smoke. I have read one technique is to pull it at 165 degrees and then foil it and throw it back in the smoker. Then take it to fork tender usually between 185 and 195. The other technique I have read is to use no foil and just leave it in there to fork tender, again 185 - 195.
I want to know if anyone has any preference over the two techniques and how long would they guess each technique would take for my particular smoke if they had to guess. I am going to need it to be done by 8am tomorrow. I then plan to FTC until noon. Also, fat side up or down. I know its pretty controversial!
Thanks in advance for the advice!
SmokeDogg
I have a Choice 9 lb. brisket flat that is untrimmed, rubbed and ready to go. I plan on smoking at 210 to 220 degrees, fat side down. I'm going to use oak & hickory for smoke. I have read one technique is to pull it at 165 degrees and then foil it and throw it back in the smoker. Then take it to fork tender usually between 185 and 195. The other technique I have read is to use no foil and just leave it in there to fork tender, again 185 - 195.
I want to know if anyone has any preference over the two techniques and how long would they guess each technique would take for my particular smoke if they had to guess. I am going to need it to be done by 8am tomorrow. I then plan to FTC until noon. Also, fat side up or down. I know its pretty controversial!
Thanks in advance for the advice!
SmokeDogg