Greetings, planning on doing my first brisket, so i have a few questions. What size brisket should i look for. Have #2 smoker
Wally World briskets any good or do i need to look elsewhere.
Dry rub or brine or both have done many pork butts, always brine them with great results, then slather mustard and coating of dry rubs.
I see 235 is the popular setting and IT target of 190-200 with 6-8 ozs of wood.
My 8-9lb pork butts take 16-18 hrs to get to IT of 195, my preferred target temp, set at 235
I am looking for nice crust/bark with juicy interior, this is what my family prefers in my pork butts, so would like similar in a brisket.
Any other tips and techniques will be greatly appreciated.
Wally World briskets any good or do i need to look elsewhere.
Dry rub or brine or both have done many pork butts, always brine them with great results, then slather mustard and coating of dry rubs.
I see 235 is the popular setting and IT target of 190-200 with 6-8 ozs of wood.
My 8-9lb pork butts take 16-18 hrs to get to IT of 195, my preferred target temp, set at 235
I am looking for nice crust/bark with juicy interior, this is what my family prefers in my pork butts, so would like similar in a brisket.
Any other tips and techniques will be greatly appreciated.