So I just picked up a 13.25 pound packer that I'm going to smoke tomorrow. I've done ribs and butt but never brisket so I wanted to make sure I have my plan down solid. I also have a couple questions:
1. I was planning on smoking at 250 degrees but I've been reading that the lower and longer you smoke, the easier it is to end up with a dry brisket. Any tips on what temperature to stick to?
2. Any tips on what rub to use or just stick to salt and pepper for the first brisket?
3. I have regular reynolds wrap tinfoil, how am I supposed to wrap a huge 13 pound brisket with that? I haven't been able to find any tips on wrapping.
Once I figure those out, here's the plan:
* Smoke unwrapped, fat side down until the thickest part of the flat reads 160 degrees
* Wrap tightly and continue to smoke fat side down until the meat reads 185 degrees
* Poke the brisket with a prove every 20 minutes until it goes in like butter, basically no resistance
* Once it goes in like butter, let it sit out unwrapped until it drops to 165 degrees, then serve.
Sounds good?
1. I was planning on smoking at 250 degrees but I've been reading that the lower and longer you smoke, the easier it is to end up with a dry brisket. Any tips on what temperature to stick to?
2. Any tips on what rub to use or just stick to salt and pepper for the first brisket?
3. I have regular reynolds wrap tinfoil, how am I supposed to wrap a huge 13 pound brisket with that? I haven't been able to find any tips on wrapping.
Once I figure those out, here's the plan:
* Smoke unwrapped, fat side down until the thickest part of the flat reads 160 degrees
* Wrap tightly and continue to smoke fat side down until the meat reads 185 degrees
* Poke the brisket with a prove every 20 minutes until it goes in like butter, basically no resistance
* Once it goes in like butter, let it sit out unwrapped until it drops to 165 degrees, then serve.
Sounds good?