Golfer1659
New member
So far I have done a lot of research but I am as green as they come to smoking. My smoker, the 3D comes in on Monday.
My plan is to cook a huge brisket and feed my buddies Friday night. I was going to go to Restaurant Depot since I have the availability. I am thinking 1/2lb per guy and I am going to use Tony's Brined recipe for the day before. Then I will use Famous Daves rib rub on it and smoke it.
I am thinking I should get a FULL brisket and trim?
Do you guys use restaurant depot and recommend any types of brisket they offer?
Am I looking for a specific type when going to restaurant depot?
If I have 10 guys I think I get 10lb brisket since it will shrink up to 40%? (we are all big guys)
What temp should I cook at? 225 degrees?
Also how much would chunks should I plan on using? I will have hickory and sugar maple. I was going to use hickory.
I appreciate any help you can give, I am continue to research through the next several days.
My plan is to cook a huge brisket and feed my buddies Friday night. I was going to go to Restaurant Depot since I have the availability. I am thinking 1/2lb per guy and I am going to use Tony's Brined recipe for the day before. Then I will use Famous Daves rib rub on it and smoke it.
I am thinking I should get a FULL brisket and trim?
Do you guys use restaurant depot and recommend any types of brisket they offer?
Am I looking for a specific type when going to restaurant depot?
If I have 10 guys I think I get 10lb brisket since it will shrink up to 40%? (we are all big guys)
What temp should I cook at? 225 degrees?
Also how much would chunks should I plan on using? I will have hickory and sugar maple. I was going to use hickory.
I appreciate any help you can give, I am continue to research through the next several days.