I have a 10lb brisket going in early morning. Its all rubbed and resting in the fridge. A couple quick questions:
1. Should I let the brisket "warm up" before going directly into the smokin#2?
2. Fat side up or Fat side down? Does it matter?
3. Planning on 225 for about 12 hours then resting. Do you think that is a good approximation ?
Any and all insight is always appreciated.
Thanks
1. Should I let the brisket "warm up" before going directly into the smokin#2?
2. Fat side up or Fat side down? Does it matter?
3. Planning on 225 for about 12 hours then resting. Do you think that is a good approximation ?
Any and all insight is always appreciated.
Thanks